Crab Rangoon Egg Rolls combine the creamy filling of crab rangoon with the crispy shell of egg rolls. They’re crunchy outside and creamy inside—perfect as an appetizer. 🦀🥢
Ingredients
- 8 egg roll wrappers
- 1 cup crab meat (real or imitation)
- 8 oz cream cheese, softened
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp soy sauce
- ½ tsp sugar
- 1 tsp sesame oil (optional)
- Oil for deep frying
Instructions
1. Make the Filling
- In a bowl mix:
- cream cheese
- crab meat
- green onions
- garlic powder
- soy sauce
- sugar
- sesame oil
- Stir until smooth and well combined.
2. Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface like a diamond shape.
- Place 2–3 tablespoons of filling in the center.
- Fold the bottom corner over the filling.
- Fold the sides inward and roll tightly.
- Seal the edge with a little water.
3. Fry
- Heat oil to 175°C (350°F).
- Fry egg rolls 3–4 minutes until golden brown.
- Drain on paper towels.
Dipping Sauce Ideas
- Sweet chili sauce
- Duck sauce
- Soy sauce + rice vinegar
- Sweet and sour sauce
Baking or Air Fryer Option
- Brush lightly with oil.
- Bake: 200°C (400°F) for 15–18 minutes
- Air fry: 190°C (375°F) for 10–12 minutes
Tips
- Use imitation crab if real crab is expensive.
- Add a little shredded mozzarella for extra creaminess.
- Serve hot for the best crispy texture. 🔥
If you want, I can also show you:
- A restaurant-style Chinese takeout Crab Rangoon recipe
- A baked healthier version
- The secret filling used in many Asian restaurants.
