Delicious Crab Rangoon Rolls

This creamy crab rangoon wrapped in crispy egg roll wrappers combines two beloved appetizers into one irresistible treat. The familiar flavors of classic crab rangoon take on new life in this larger, more satisfying form that's perfect for dipping and sharing at your next gathering.

I first made these for a last-minute dinner party when I needed something that would wow my guests without keeping me in the kitchen all day. The combination of crispy exterior and creamy, savory filling had everyone asking for the recipe before they even finished their first bite.

Detailed Ingredients

• Cream cheese: the foundation of the filling that creates that signature creamy texture when warm
• Crab meat: use real lump crab for the best flavor but imitation works in a pinch if needed
• Green onions: adds fresh flavor and color contrast in the filling
• Garlic powder: provides savory depth without overpowering the delicate crab
• Onion powder: offers subtle onion flavor throughout the filling without texture
• Worcestershire sauce: brings umami richness that enhances the seafood
• Egg roll wrappers: larger than wonton wrappers creating a more substantial appetizer
• Oil for frying: vegetable or canola oil works best with their high smoke points

Step-by-Step Instructions

Create The Filling:

Mix the softened cream cheese until smooth and fluffy. Add garlic powder, onion powder, Worcestershire sauce, and chopped green onions. Stir until everything is fully incorporated and no streaks remain. This creates your flavor base so take your time mixing thoroughly.

Incorporate The Crab:

Gently fold the flaked crab meat into your cream cheese mixture using a folding motion rather than stirring vigorously. This preserves the chunks of crab and prevents the mixture from becoming too broken down. The filling should have visible pieces of crab throughout.

Fill The Wrappers:

Place each egg roll wrapper on a clean surface with a corner pointing toward you in a diamond shape. Spoon approximately 3 tablespoons of filling onto the center of each wrapper. Avoid overfilling as this can cause bursting during frying.

Roll And Seal:

Fold the bottom corner over the filling then fold in the left and right corners toward the center. Roll upward toward the remaining corner brushing a little water along the final edge before completing the roll. The water acts as glue ensuring your egg rolls stay sealed during frying.

Fry To Perfection:

Heat oil to exactly 375 degrees using a thermometer for accuracy. Lower egg rolls into the hot oil carefully working in batches to avoid overcrowding. Fry until the exterior becomes golden brown and crispy typically taking 2 to 3 minutes per batch. Maintain oil temperature between batches.

Drain And Serve:

Remove egg rolls with a slotted spoon and place on paper towel lined plate. Allow them to drain and cool slightly for about 2 minutes before serving. The filling inside will be extremely hot so give them a moment to reach a safe eating temperature.

Crab rangoon has always been my family's restaurant splurge but making them at home elevates the experience. My daughter who normally avoids seafood requests these regularly proving that even selective eaters can be won over by the perfect balance of creamy cheese and delicate crab.

Dipping Sauce Options

Sweet chili sauce provides the classic pairing most restaurants serve with crab rangoon offering a sweet heat contrast to the creamy filling. For homemade sweet chili sauce combine rice vinegar sugar and red pepper flakes in a small saucepan and reduce until slightly syrupy.

Soy ginger sauce creates an Asian inspired option that emphasizes the seafood flavors. Mix low sodium soy sauce with freshly grated ginger a touch of honey and a splash of rice vinegar for brightness.

Duck sauce offers a fruity alternative that children particularly enjoy. Its sweet apricot base complements the savory filling without overwhelming the delicate crab flavor.

Make Ahead Tips

The filling can be prepared up to two days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before filling wrappers for easier spreading.

Assembled uncooked egg rolls will keep in the refrigerator for up to 24 hours. Place them in a single layer on a baking sheet lined with parchment paper and cover loosely with plastic wrap. Avoid stacking them as they may stick together.

Freeze fully cooled cooked egg rolls by placing them in a single layer on a baking sheet until frozen solid then transfer to a freezer bag. Reheat from frozen in a 375 degree oven for about 10 minutes until crispy and heated through.

Baked Alternative

For a lighter version these can be baked instead of fried. Preheat your oven to 425 degrees and place assembled egg rolls on a parchment lined baking sheet. Spray or brush lightly with oil and bake for 15 to 20 minutes until golden and crispy turning halfway through cooking time.

While baked versions will not achieve the same bubbly exterior texture they still deliver excellent flavor with significantly less oil. The filling remains creamy and satisfying making this a worthwhile alternative for health conscious guests.

Frequently Asked Questions

→ Can I use imitation crab for Crab Rangoon Egg Rolls?

Yes, you can substitute imitation crab if fresh crab meat is unavailable. It still delivers great flavor and texture.

→ Can I bake these instead of frying?

Yes, you can bake the rolls at 375°F for 15-20 minutes, brushing them with oil beforehand for a golden crust.

→ What dipping sauce pairs well with these rolls?

Sweet chili sauce, soy sauce, or honey mustard are excellent dipping sauces for these rolls.

→ How can I prevent the egg rolls from opening while frying?

Seal the edges tightly with water and ensure they are rolled snugly to avoid opening during frying.

→ Can these be prepped ahead of time?

Yes, you can prepare the rolls in advance and refrigerate them. Fry just before serving for the best texture.