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Crab Rangoon egg rolls mix two popular Asian appetizers. They blend the creamy filling of crab rangoon with the crispy crunch of egg rolls. Traditional crab rangoon has a soft, fried wonton wrapper, filled with crab and cream cheese. It is often served with sweet and sour sauce as a dip. In contrast, egg rolls have a thicker wrapper and are usually larger.

Crab Rangoon Egg Rolls: Deliciously Structured Chaos

Elevate your appetizer game with Crab Rangoon Egg Rolls, a fun twist on a classic favorite! These crispy bites combine the creamy filling of crab rangoon with a crunchy egg roll shell, making them perfect for parties or game day. Discover the key ingredients, easy preparation steps, and tasty variations to impress your guests. Click through to explore delicious recipes and make your next gathering unforgettable!
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Ingredients
  

1 cup crab meat (fresh or canned, drained)

4 oz cream cheese, softened

2 green onions, finely chopped

1 garlic clove, minced

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce

1/2 teaspoon sesame oil

1 package egg roll wrappers (about 20 wrappers)

Vegetable oil for frying

Sweet and sour sauce or sweet chili sauce for serving

Instructions
 

Prepare the Filling: In a mixing bowl, combine the crab meat, softened cream cheese, chopped green onions, minced garlic, Worcestershire sauce, soy sauce, and sesame oil. Mix until well combined and creamy. Set aside.

    Wrap the Egg Rolls: Lay an egg roll wrapper on a clean surface, with one corner facing you (like a diamond). Place about 2 tablespoons of the crab mixture near the bottom corner.

      Roll the Egg Rolls: Fold the bottom corner over the filling, tucking it snugly, then fold in the side corners to seal. Continue rolling tightly toward the top corner. Moisten the tip of the wrapper with a little water to seal the roll completely. Repeat with the remaining wrappers and filling.

        Heat the Oil: In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is hot enough for frying.

          Fry the Egg Rolls: Carefully add a few egg rolls to the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.

            Drain and Cool: Using a slotted spoon, remove the egg rolls and drain them on a paper towel-lined plate to absorb excess oil.

              Serve: Arrange the crispy crab rangoon egg rolls on a platter and serve warm with sweet and sour or sweet chili sauce for dipping.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 10 egg rolls