These delightful Crab Rangoon Egg Rolls are a fusion of two beloved appetizers, combining the creamy, savory goodness of crab Rangoon with the satisfying crunch of egg rolls. Perfect for parties or as a tasty snack, these crispy treats are sure to be a hit with your family and friends.
Why You’ll Love This Recipe:
Perfect blend of flavors: The creamy crab filling is seasoned to perfection with a mix of spices and sauces.
Crunchy texture: The crispy egg roll wrapper adds a satisfying crunch to every bite.
Easy to make: With simple ingredients and straightforward instructions, these Crab Rangoon Egg Rolls are a breeze to prepare.
Ingredients:
- 8 oz. cream cheese, softened at room temperature
- 1 tsp. sugar
- 2 tsp. soy sauce
- ¼ tsp. Worcestershire sauce
- ¼ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ cup green onions, thinly sliced
- ½ lb. jumbo lump crab meat, drained/dried to remove excess moisture
- 1 dozen egg roll wrappers
- Egg wash (1 egg + 2 teaspoon water) or water
- Vegetable oil for the frying method or nonstick spray for the air fryer method
Directions:
- Make the crab filling: In a large mixing bowl or bowl of a stand mixer, add cream cheese, sugar, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until smooth. Add green onions and crab, mix on low speed. Chill filling for at least 1 hour.
- Form the egg rolls: Add 2-3 tablespoons of crab filling in the center of each egg roll wrapper. Brush edges with egg wash or water. Roll the wrapper tightly around the filling in a log shape.
- Pan-fry method: Preheat oil to 350°F. Fry egg rolls in batches for 1-2 minutes on each side until golden brown. Drain on paper towels.
- Air-fry method: Preheat air fryer to 325°F. Spray basket with nonstick spray, add egg rolls in batches, spray with nonstick spray. Cook for 3 minutes, flip, cook for 2-3 more minutes until golden brown. Prep Time: 10 minutes | Chill Time: 1 hour | Cook Time: 6 minutes | Total Time: 1 hour 16 minutes
Kcal: Information not provided | Servings: 8-12 egg rolls
- Storage: Store any leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer for best results.
Recipe Tips:
- Ensure the cream cheese is softened for easy mixing.
- Drain and dry the crab meat well to avoid excess moisture in the filling.
- Experiment with different dipping sauces like sweet chili sauce or soy sauce with wasabi for added flavor.