Print

Easy Crispy Crab Rangoon Egg Rolls Recipe

crispy crab rangoon egg rolls - featured image
Print Recipe

These crispy crab rangoon egg rolls feature a creamy, savory filling of cream cheese and lump crabmeat wrapped in a golden, shatteringly crisp egg roll wrapper. Ready in about 30 minutes, they’re the perfect easy appetizer for parties or a weekend snack.

Ingredients

Scale
  • 8 oz cream cheese, softened to room temperature
  • 6 oz lump crabmeat, drained and gently flaked
  • 2 green onions, thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon soy sauce (low-sodium recommended)
  • 12 egg roll wrappers
  • Oil for frying (vegetable, canola, or peanut oil)
  • For the sweet chili dipping sauce: 1/4 cup sweet chili sauce, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, pinch of red pepper flakes (optional)

Instructions

  1. Make the filling: In a medium bowl, combine softened cream cheese, flaked crabmeat, sliced green onions, Worcestershire sauce, garlic powder, white pepper, and soy sauce. Mix until evenly incorporated. Taste and adjust seasoning if needed.
  2. Set up your rolling station: Lay a clean, dry surface. Place one egg roll wrapper with a corner pointing toward you (diamond shape). Keep remaining wrappers covered with a damp paper towel.
  3. Fill and roll: Spoon about 2 tablespoons of filling into the center of the wrapper. Fold the bottom corner up over the filling, tucking snugly. Fold left and right corners inward like an envelope. Roll upward, keeping tight. Dip finger in water and run along the top corner to seal. Repeat with remaining wrappers and filling.
  4. Heat the oil: Pour about 2 inches of oil into a large skillet or deep pot. Heat over medium-high heat until oil reaches 350°F (about 5-7 minutes). Line a baking sheet with a wire rack.
  5. Fry in batches: Carefully lower 3-4 egg rolls into the hot oil, seam side down. Fry for 2-3 minutes per side until deep golden brown and crispy. Use a slotted spoon or spider to flip halfway through.
  6. Drain and rest: Transfer fried egg rolls to the wire rack. Let rest for at least 2 minutes before serving.
  7. Make the dipping sauce: While egg rolls fry, whisk together sweet chili sauce, rice vinegar, soy sauce, and red pepper flakes in a small bowl. Set aside.

Notes

Don’t overmix the filling to keep texture. Seal edges well to prevent leaking. Maintain oil temperature at 350°F for best results. Fry in small batches to avoid greasy egg rolls. Let rest 2-3 minutes before serving. For make-ahead: assemble up to 24 hours in advance and refrigerate, or freeze uncooked for up to 2 months. Reheat in 375°F oven or air fryer for 5-7 minutes; do not microwave.

Nutrition

Keywords: crab rangoon, egg rolls, crispy, appetizer, cream cheese, crab, party food, easy recipe

Find it online: https://emacrave.com/easy-crispy-crab-rangoon-egg-rolls-recipe/