Crab Rangoon Egg Rolls (Printable view)
Golden fried rolls filled with creamy crab and cheese blend, seasoned to perfection.
# What You'll Need:
→ Filling
01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, drained and flaked
03 - 2 green onions, finely chopped
04 - 1 garlic clove, minced
05 - 1 tsp soy sauce
06 - 1 tsp Worcestershire sauce
07 - ½ tsp sesame oil
08 - ¼ tsp ground black pepper
09 - ¼ tsp salt
→ Egg Rolls
10 - 12 egg roll wrappers
11 - 1 egg, beaten for sealing
12 - Vegetable oil for frying
→ Optional Dipping Sauce
13 - ¼ cup sweet chili sauce
# Steps:
01 - Combine cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sesame oil, black pepper, and salt in a medium bowl. Mix thoroughly until smooth and completely incorporated.
02 - Position an egg roll wrapper on a clean surface with one corner facing toward you. Place approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, fold in both sides, and roll tightly. Brush the top corner with beaten egg to seal securely. Repeat with remaining wrappers and filling.
03 - Pour vegetable oil to a depth of 2 inches in a deep skillet or pot. Heat to 350°F, monitoring temperature carefully for optimal frying conditions.
04 - Fry egg rolls in small batches, turning occasionally, until golden brown and crispy—approximately 3 to 4 minutes per batch. Maintain oil temperature throughout cooking.
05 - Transfer cooked egg rolls to a wire rack or paper towels to drain excess oil. Serve immediately while hot, accompanied by sweet chili sauce if desired.
# Expert Advice:
01 -
- The filling comes together in under five minutes but tastes like you worked way harder
- Frying versus baking is totally up to you, both methods deliver that satisfying crunch
02 -
- Overstuffing the wrappers is the fastest way to create a messy kitchen disaster, two tablespoons is the sweet spot
- Oil that is too hot burns the wrappers before the filling heats through, while oil that is too cool makes greasy soggy results
03 -
- Keep a small bowl of water handy to moisten your fingers if the wrappers start feeling dry or stubborn
- Double the filling recipe and freeze half for a super quick appetizer next time guests pop over unexpectedly