This Crab Rangoon Egg Rolls is crispy and flavorful twist on a classic appetizer . Filled with creamy cheese, succulent crab meat, and savory seasonings, these golden bundles will tantalize your taste buds and leave you craving more.
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In our house, keeping everyone happy means having delicious snacks on hand.
I love whipping up fun appetizers to beat my hangry monsters.
These Crab Rangoon Egg Rolls are my latest creation, inspired by our family's love for both crab rangoons and crispy egg rolls. Now, I always have a stash in the freezer alongside my Lumpiang Shanghai.
They're perfect for satisfying cravings in minutes, any time of day!
Jump to:
- Why You'll Love This Recipe
- What You'll Need
- How to Make Crab Rangoon Fillings
- How to Roll Egg Rolls
- How to Fry Egg Rolls?
- How to Air-Fry Egg Rolls?
- Which is Better? Fried or Air-fried Egg Rolls?
- Storage
- Freezing Instruction
- Reheating from Frozen
- Rose's Top Tip
- Dipping Sauces for Serving
- Recipe FAQs
- More Appetizer Recipe Ideas
- Did you try this recipe?
- Crab Rangoon Egg Rolls
Why You'll Love This Recipe
- Forget fiddly rangoon shapes! Egg roll wrappers are easier to fold for stress-free prep.
- Freeze these Crab Rangoon Egg Rolls ahead of time for effortless entertaining!
- Love extra filling? Go for it! These are completely adjustable, from thin and crispy to satisfyingly plump.
What You'll Need
- Cream Cheese: Creates a creamy, tangy filling that binds all the ingredients together.
- Imitation Crab or Real Crab Meat: Adds a sweet, savory seafood flavor—choose your preference for authenticity or convenience.
- Worcestershire Sauce and soy sauce: Bring umami depth and a touch of saltiness to balance the creamy filling.
- Garlic and Onion Powder: Add subtle, aromatic flavors that enhance the overall taste.
- Green Onions: Provide a fresh, mild oniony bite and a pop of color.
- Lumpia wrapper or Egg Roll Wrapper: Holds the filling together and crisps up beautifully when fried.
See recipe card for quantities.
How to Make Crab Rangoon Fillings
In a mixing bowl, combine softened cream cheese, Worcestershire sauce, garlic powder, and green onion. Mix until smooth and creamy. Gently fold in the crab meat, taking care not to overmix. Cover and refrigerate for at least 30 minutes (optional) to allow the flavors to meld.
How to Roll Egg Rolls
It's really easy! It should only take about 1 minute to roll each.
- Lay out an egg roll wrapper with a corner pointing towards you. Place a generous 2- of filling in the center.
- Fold the bottom corner up and over the filling.
- Fold in the sides tightly to enclose the filling.
- Roll up diagonally, forming a tight cylinder. Moisten the final corner with water to seal.
This recipe will yield 24 crab rangoon egg rolls!
How to Fry Egg Rolls?
Heat enough oil in a large pot or Dutch oven to reach 350°F (175°C). Carefully fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels to remove excess oil.
How to Air-Fry Egg Rolls?
To air fry crab Rangoon egg rolls, preheat your air fryer to 375°F (190°C). Lightly spray the egg rolls with cooking oil and place them in the air fryer basket in a single layer without overcrowding. Cook for 12-16 minutes, turning halfway through, until the egg rolls are golden brown and crispy.
Which is Better? Fried or Air-fried Egg Rolls?
Fried Crab Rangoon Egg Rolls achieve the classic crispy, golden perfection. Air-fried versions offer a lighter option with less oil, but may have a slightly softer texture. Choose fried for indulgence, air-fried for a healthier twist!
Storage
- Refrigerator: If you plan to enjoy your Crab Rangoon Egg Rolls within a day or two, you can store them in an airtight container in the refrigerator. They will stay crispy for up to 24 hours, but may soften slightly after that.
Freezing Instruction
Make these Crab Rangoon Egg Rolls ahead of time! They freeze beautifully, ready to be fried up for a quick and delicious appetizer or snack whenever you need them.
- Freeze Uncooked: For longer-term storage, freeze the egg rolls uncooked. Here's how:
- Once assembled, place the egg rolls on a baking sheet lined with parchment paper in a single layer, making sure they don't touch.
- Freeze for 30 minutes to an hour, or until they are firm. This "flash freezing" helps prevent them from sticking together in the freezer bag.
- Transfer the frozen egg rolls to a labeled freezer bag, removing as much air as possible.
- Frozen egg rolls will keep for up to 3 months.
Reheating from Frozen
- Thaw Partially: When ready to enjoy, remove the desired number of egg rolls from the freezer and let them thaw slightly at room temperature for 15-20 minutes.
- Fry or Air-Fry : You can then fry them in hot oil or air-fry , flipping halfway through, until golden brown and crispy.
Rose's Top Tip
Pre-chill the filling for at least 30 minutes: This prevents bursting during frying, allows the flavors to meld, and makes folding easier.
Keep the wrappers covered: Egg roll wrappers dry out quickly. While you're working on one roll, cover the remaining wrappers with a damp paper towel or kitchen towel to prevent them from drying out. This will ensure they fold nicely without cracking.
Use an ice cream scoop to measure the filling for faster preparation and perfectly uniform crab Rangoon egg rolls.
Dipping Sauces for Serving
Sweet and Sour Chili Sauce: A classic pairing with its perfect balance of tangy and sweet flavors.
Spicy Sriracha Mayo: A creamy and spicy option made by mixing mayonnaise with sriracha sauce.
Unagi Sauce: A savory-sweet combination made from soy sauce, honey, garlic, and a touch of sesame oil.
Recipe FAQs
Crab rangoon is usually made with imitation crab (called surimi) for affordability and a milder flavor, but real crab can be used for a more intense seafood taste.
More Appetizer Recipe Ideas
Did you try this recipe?
Share how it turned out in the comment box below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you!
Crab Rangoon Egg Rolls
Equipment
- 1 frying pan or dutch oven
- 1 MIxing Bowl
Ingredients
- 8 ounces cream cheese room temperature
- 300 grams imitation crab or real crab meat shredded and cut
- 2 teaspoon Worcestershire sauce
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup green onions chopped
- Salt to taste
- Pepper to taste
- Egg roll wrappers
Instructions
- In a large mixing bowl, combine the room temperature cream cheese, shredded crab meat, Worcestershire sauce, and soy sauce.
- Add the garlic powder, onion powder, and chopped green onions. Season with salt and pepper to taste.
- Mix until all ingredients are well combined and the mixture is smooth.
- Lay out an egg roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond shape).
- Place a heaping tablespoon of the crab Rangoon filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides.
- Roll the wrapper tightly away from you, sealing the top corner with a dab of water to secure the egg roll.
- FRIED: Heat about 2 inches of oil in a deep frying pan or dutch oven to 350°F (175°C).
- Carefully add the egg rolls to the hot oil in batches, ensuring not to overcrowd the pan.
- Fry for 3-5 minutes, turning occasionally, until the egg rolls are golden brown and crispy.
- Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- AIR FRIED: Preheat your air fryer to 375°F (190°C) for about 3-5 minutes.
- Lightly spray or brush the egg rolls with cooking oil.
- Arrange the egg rolls in a single layer in the air fryer basket, ensuring they are not touching.
- Cook for 12-16 minutes, turning halfway through, until the egg rolls are golden brown and crispy.
- Serve warm with your choice of dipping sauces, such as sweet and sour chili sauce, spicy sriracha mayo, or sweet soy sauce
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Notes
- Pre-chill the filling for at least 30 minutes: This prevents bursting during frying, allows the flavors to meld, and makes folding easier.
- Keep the wrappers covered: Egg roll wrappers dry out quickly. While you're working on one roll, cover the remaining wrappers with a damp paper towel or kitchen towel to prevent them from drying out. This will ensure they fold nicely without cracking.
- Use an ice cream scoop to measure the filling for faster preparation and perfectly uniform crab Rangoon egg rolls.
Romeo Torres says
Can I use air fryer instead of deep frying ? Thanks
Rose Sioson says
Sure you can! It may take more time ad it may be less crunchy but it will work too! Spray some oil to the rangoon and air fry.