Crab Rangoon Egg Rolls: Crispy, Creamy, and Irresistible
Crab Rangoon Egg Rolls combine the creamy, tangy filling of classic crab rangoon with the crispy, golden exterior of an egg roll. Perfect as an appetizer, party snack, or even a delicious weeknight treat, these egg rolls are a fusion of Chinese-American flavors that will leave everyone reaching for seconds. Here’s a detailed, step-by-step guide to making them at home.
Ingredients
For the Filling:
8 oz cream cheese, softened
1 cup cooked crab meat (or imitation crab, shredded)
2 green onions, finely chopped
1 tsp soy sauce
1 tsp Worcestershire sauce (optional)
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
¼ tsp black pepper
For the Egg Rolls:
10–12 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil (for frying)
For Serving:
Sweet chili sauce or soy sauce
Step-by-Step Instructions
Step 1: Prepare the Filling
In a medium-sized bowl, combine the softened cream cheese and shredded crab meat.
Add chopped green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
Mix thoroughly until the filling is smooth and well-combined. Taste and adjust seasoning as needed.
Tip: For extra flavor, add a small pinch of crushed red pepper flakes for a subtle kick.
Step 2: Prepare the Egg Roll Wrappers
Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you (diamond shape).
Spoon about 2 tablespoons of the crab rangoon filling onto the center of the wrapper.
Fold the bottom corner over the filling.
Fold in the sides snugly.
Roll the wrapper tightly toward the top corner.
Brush the top corner with beaten egg to seal.
Tip: Don’t overfill, or the filling may leak during frying.
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