Crab Rangoon Egg Rolls

2 minutes read

This recipe for Crab Rangoon Egg Rolls combines the creamy, savory filling of a classic appetizer with the satisfying crunch of a full-sized egg roll.¹ Using fresh crab and a high fry temperature ensures a restaurant-quality result at home.

Crab Rangoon Egg Rolls

Ingredients

INGREDIENTS	AMOUNT
Cream cheese, softened	2 boxes (8 oz each)
Worcestershire sauce	1/2 tablespoons
Garlic powder	1 teaspoon
Onion powder	1/2 teaspoon
Green onions, chopped	3
Fresh white cooked crabmeat	1/2 lb
Egg roll wrappers	8/10
Vegetable oil	For frying

How To Make Crab Rangoon Egg Rolls:

Step 1: Mix the Filling: In a food processor, pulse the 2 boxes of cream cheese, 1/2 tablespoons of Worcestershire sauce, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 3 chopped green onions. Pulse several times until the mixture is smooth and combined. Transfer to a bowl and gently stir in the 1/2 lb of flaked crabmeat.

Step 2: Wrap the Egg Rolls: Lay an egg roll wrapper on a flat surface with one corner pointing toward you (diamond shape). Place about 3 rounded tablespoons of the crab mixture in the center, shaping it into a horizontal log.

Bring the bottom corner up over the filling and tuck it under slightly.
Fold the left and right side corners toward the center.
Roll the wrapper tightly toward the remaining top corner.
Dip your finger in a little water and moisten the top edge to seal the roll shut.

Step 3: Heat the Oil: Pour enough vegetable oil into a heavy stockpot to submerge the rolls. Heat the oil to 375°F. Use a thermometer to ensure the temperature stays consistent for the best crunch.

Step 4: Fry: Fry the egg rolls 2/3 at a time to avoid crowding the pan. Cook for 1/2 minutes or until they are a beautiful light golden brown.

Step 5: Drain and Serve: Remove the rolls with a slotted spoon and place them on paper towels to drain any excess oil. Serve them warm while the centers are creamy and the shells are crisp.

Tips for Success

Crab Choice: While imitation crab works in a pinch, using fresh King or Dungeness crab adds a much richer flavor.
Sweet Note: If you prefer the sweeter style found in some restaurants, stir 1/2 tablespoon of sugar into the cream cheese mixture.
Oil Temp: Allow the oil temperature to return to 375°F between batches so the wrappers don’t become greasy.