If you’re a fan of crispy appetizers packed with flavor, then you’re going to love these Crab Rangoon Egg Rolls. This recipe takes the classic crab rangoon and gives it a fun twist by wrapping a rich crab and cream cheese filling in a crispy egg roll wrapper, then frying it to golden-brown perfection. Trust me, this dish will disappear faster than you can say “delicious” at any party or family gathering. I’ve made them plenty of times, and every single time, they’ve been a huge hit.
Ingredients for Crab Rangoon Egg Rolls
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½ lb cooked, flaked crab meat
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16 oz softened cream cheese
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3 green onions, chopped
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1-2 tablespoons Worcestershire sauce
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1 teaspoon garlic powder
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½ teaspoon onion powder
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8 egg roll wrappers
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Oil for frying
Directions:
1. Prepare the Filling:
In a bowl, combine the 16 oz of softened cream cheese, 1-2 tablespoons of Worcestershire sauce, 1 teaspoon of garlic powder, ½ teaspoon of onion powder, and the 3 chopped green onions. Mix everything until it’s nice and smooth. Gently fold in the ½ lb of flaked crab meat.
Tip: Don’t overmix! You want to keep the crab pieces intact for the best texture.
2. Fill the Wrappers:
Lay one egg roll wrapper on a flat surface in a diamond shape. Place about 3 tablespoons of the crab and cream cheese mixture in the center of the wrapper. You don’t want to overstuff, or they’ll break while frying.
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3. Roll and Seal:
Fold the bottom corner of the wrapper over the filling, then fold in the left and right corners. Roll the wrapper tightly toward the top corner. To seal it, dip your finger in water and moisten the top corner before pressing it shut.
Pro Tip: If you’re struggling to seal the wrappers, just add a little more water to the edges to make sure they stay closed while frying.
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4. Fry:
Heat a few inches of oil in a deep pot or skillet over medium-high heat, until it reaches 375°F (190°C). Carefully place the egg rolls in the hot oil and fry them for about 3-4 minutes per side or until golden brown and crispy.
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5. Drain and Serve:
Once they’re golden, remove them from the oil with tongs and let them drain on a paper towel-lined plate. Serve hot, and enjoy the crispy, creamy deliciousness!
Tips & Variations:
If you want to take these to the next level, you can play around with the filling. I’ve tried adding some shredded carrots and chopped cabbage for an extra crunch, and it worked wonders. Trust me, it’s a game-changer! You can also spice things up by adding a pinch of red pepper flakes or a drizzle of hot sauce to the filling.
If you love easy and flavorful recipes, check out this Pineapple Juice Cake Recipe on Tinsuf – it’s as refreshing as it sounds and will complement these egg rolls perfectly.
Storage for Crab Rangoon Egg Rolls:
These Crab Rangoon Egg Rolls are best enjoyed fresh, but if you have leftovers (which is rare, trust me), you can store them in an airtight container in the fridge for up to 3 days. To reheat them and keep the crispiness, pop them in the oven for about 10 minutes at 350°F. You can also freeze the egg rolls before frying. Just wrap them tightly and store them in the freezer. When you’re ready to fry, no need to thaw—just drop them straight into the hot oil!
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Time & Yield:
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Total Time: 45 minutes
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Yield: 8 egg rolls
Tools Used:
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Deep-sided pot or skillet for frying
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Tongs
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Paper towels for draining
Final Thoughts:
These Crab Rangoon Egg Rolls are guaranteed to be a crowd-pleaser. Whether it’s for a family gathering, a game day party, or just a quick snack, these crispy, creamy bites will always steal the show. I’ve made them for all kinds of events, and they never disappoint. Trust me, if you serve these at your next get-together, they’ll be gone in minutes.
And don’t forget, you can always mix things up by adding some of your favorite spices or even veggies to make the filling your own. For more inspiration, check out AllRecipes for tons of great recipes to try out next.
