Here’s a Crab Rangoon Egg Rolls recipe—crispy, creamy, and flavorful, perfect as an appetizer or snack 🦀🥢
Crab Rangoon Egg Rolls
🍽 Serves
6–8 egg rolls (depending on size)
⏱ Time
- Prep: 20 minutes
- Cook: 10–15 minutes
🧾 Ingredients
Filling
- 4 oz (115 g) cream cheese, softened
- ½ cup cooked crab meat (or imitation crab, chopped)
- 2 green onions, finely chopped
- 1 tsp soy sauce
- ½ tsp garlic powder
- ¼ tsp ground black pepper
- Optional: 1 tsp sweet chili sauce
Egg Rolls
- 6–8 egg roll wrappers
- 1–2 tbsp water (for sealing)
- Oil for frying (vegetable or canola)
🔪 Preparation
1. Make the Filling
- In a bowl, mix cream cheese, crab meat, green onions, soy sauce, garlic powder, and pepper.
- Combine until smooth and evenly mixed. Set aside.
2. Roll the Egg Rolls
- Place an egg roll wrapper on a clean surface in a diamond shape (point toward you).
- Spoon about 2 tbsp of filling near the bottom corner.
- Fold the bottom corner over filling, then fold in the sides.
- Roll tightly toward the top corner.
- Seal edge with a little water.
3. Fry the Egg Rolls
- Heat 1–2 inches of oil in a deep skillet over medium heat.
- Fry egg rolls 2–3 minutes per side until golden brown and crispy.
- Remove and drain on paper towels.
4. Bake Option (Healthier)
- Preheat oven to 400°F / 200°C.
- Lightly brush or spray egg rolls with oil.
- Bake 12–15 minutes, turning halfway, until golden.
🍽 Serving
- Serve hot with:
- Sweet chili sauce
- Soy sauce
- Duck sauce or plum sauce
🌟 Tips & Variations
- Make ahead: Freeze unbaked rolls; bake or fry from frozen, adding a few extra minutes.
- Cheesy crab rangoon: Add a little shredded mozzarella or cheddar to the filling.
- Spicy version: Add a few drops of sriracha or finely chopped chili.
- Smaller bite-size: Use mini egg roll wrappers for party appetizers.
If you want, I can also share if you want leave comments
- A crispy air fryer version
- A baked healthier version
- Vegan crab rangoon egg rolls