Crab Rangoon Egg Rolls

Craving a crispy, creamy, and savory snack? These Crab Rangoon Egg Rolls are the perfect appetizer to satisfy your taste buds! With a golden exterior and rich crab filling, they’re a delightful twist on the classic crab Rangoon, ideal for any occasion.

Why You’ll Love This Recipe

• Deliciously Addictive: Combines the best of crispy egg rolls and creamy crab Rangoon.
• Kid-Friendly: A hit with kids thanks to the golden, crunchy texture.
• Versatile and Customizable: Easily adapt the recipe to your family’s preferences.
• Simple and Affordable: Uses easy-to-find ingredients and minimal crab meat.

Ingredients

• Vegetable Oil or Sunflower Oil: Ideal for frying due to its high smoke point.
• 10 Egg Roll Wrappers: Found in most grocery stores’ refrigerated sections.
• 8 oz Cream Cheese (softened): Provides a creamy base for the filling.
• 1 tsp Garlic Powder: Enhances the filling’s flavor.
• ½ lb Cooked Crabmeat (diced): Use fresh, lump, or imitation crab meat.
• 3 Green Onions (chopped): Adds a mild onion flavor.
• ½ tsp Onion Powder: Deepens the oniony taste.
• 2 tbsp Worcestershire Sauce: Adds a savory, umami flavor.

How to Make Crab Rangoon Egg Rolls

Step 1: Prepare the Filling

In a food processor, combine cream cheese, garlic powder, onion powder, Worcestershire sauce, diced crab meat, and green onions. Blend until smooth.

Step 2: Fill the Egg Roll Wrappers

Place an egg roll wrapper on a clean surface. Add 1-2 tablespoons of filling in the center. Roll tightly, folding in the sides, and seal the edges with water.

Step 3: Fry to Perfection

Heat oil in a deep pan or fryer to 375°F (190°C). Fry the egg rolls in small batches for 2-3 minutes or until golden brown.

Step 4: Serve Hot

Drain the egg rolls on a paper towel and serve immediately with your favorite dipping sauce.

Storage Options

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in an oven or air fryer at 350°F for 5-7 minutes to restore crispiness. Avoid microwaving to keep them crunchy.

Variations and Substitutions

• Seafood Swap: Use shrimp, lobster, or a seafood blend instead of crab.
• Vegetarian Option: Replace crab meat with diced tofu, mushrooms, or cooked vegetables.
• Spicy Kick: Add a dash of sriracha or chili flakes to the filling.
• Extra Crunch: Include finely chopped water chestnuts for texture.

What to Serve With Crab Rangoon Egg Rolls

• Sweet Chili Sauce: A perfect balance of sweet and spicy for dipping.
• Cucumber Salad: A refreshing and light side dish.
• Asian Slaw: A tangy, crunchy complement to the egg rolls.
• Fried Rice: Serve alongside for a complete meal.

Frequently Asked Questions

Can I bake or air fry these egg rolls instead of frying?

Yes! Brush the rolls with oil and bake at 400°F (200°C) for 15-20 minutes or air fry at 375°F for 8-10 minutes, flipping halfway through.

What type of crab meat works best?

Lump crab meat offers great flavor and texture, but imitation crab or canned crab works well as a budget-friendly option.

Can I freeze the egg rolls?

Absolutely! Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a couple of extra minutes to the frying or baking time.

These Crab Rangoon Egg Rolls will have a crispy, golden shell encasing a creamy, savory crab filling. Every bite delivers a delightful mix of flavors and textures, making them a surefire hit at parties or family meals.