Description
Crab Rangoon Egg Rolls combine the crispy crunch of traditional egg rolls with the rich, creamy filling of classic crab Rangoon. These golden brown treats make for the perfect appetizer, snack, or party food. Whether fried to perfection or made in an air fryer for a lighter option, these egg rolls offer a delicious fusion of flavors.
Ingredients
- 8 oz. cream cheese, softened
- 1 tsp. sugar
- 2 tsp. soy sauce
- ¼ tsp. Worcestershire sauce
- ¼ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ cup green onions, thinly sliced
- ½ lb. jumbo lump crab meat, drained and dried
- 1 dozen egg roll wrappers
- Egg wash (1 egg + 2 tsp. water) or water
- Vegetable oil for frying or nonstick spray for air frying
Instructions
Prepare the Filling
In a mixing bowl, combine the cream cheese, sugar, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until smooth. Add the green onions and crab meat, then mix on low speed until evenly incorporated. Chill for at least 1 hour or up to 24 hours.
Assemble the Egg Rolls
Place 2-3 tablespoons of crab filling in the center of an egg roll wrapper. Lightly brush the edges with egg wash or water, then roll tightly into a log shape, sealing the edges. Repeat with the remaining wrappers.
Frying Method
Heat 1-2 inches of vegetable oil in a Dutch oven or heavy-bottom saucepan to 350°F. Fry the egg rolls in batches of 3-4 at a time for 1-2 minutes on each side until golden brown. Drain on paper towels or a wire rack.
Air Fryer Method
Preheat the air fryer to 325°F. Spray the air fryer basket with nonstick spray, place the egg rolls inside in batches of 4-6, and spray the tops with nonstick spray. Cook for 3 minutes, flip, and cook for an additional 2-3 minutes until golden brown.
Serving Suggestions
Serve these crispy Crab Rangoon Egg Rolls with sweet chili sauce, soy sauce, or a spicy sriracha mayo dip for an extra burst of flavor. They pair well with other Asian-inspired appetizers like dumplings or spring rolls.
Notes
Serving Tips
- Serve the egg rolls hot and crispy for the best texture and flavor.
- Pair them with dipping sauces like sweet chili sauce, soy sauce, or sriracha mayo.
- Garnish with extra sliced green onions or sesame seeds for a restaurant-style presentation.
- Complement your meal with a side of fried rice, lo mein, or a fresh Asian-style salad.
Storage Tips
- Refrigeration: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
- Freezing: To freeze, place the uncooked or cooked egg rolls on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months.
- Reheating:
- Oven/Air Fryer: Reheat at 350°F for 5-8 minutes until crispy.
- Stovetop: Reheat in a pan over medium heat with a little oil for 2-3 minutes per side.
- Microwave: While not recommended for crispiness, you can microwave for 30-60 seconds for a quick option.
