Crab Rangoon Egg Rolls are a delicious twist on the classic Chinese-American appetizer. These crispy egg rolls are filled with a creamy mixture of crab meat and cream cheese and are sure to be a hit at your next party or gathering. Here’s how to make the crab rangoon egg rolls:
This post may contain affiliate links. Please read our privacy policy.
Table of Contents
Ingredients:
- 1lb imitation crab meat
- 8 oz. cream cheese, softened
- 3 green onions, finely chopped
- 1 teaspoon minced garlic
- 2 tbsp Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package of egg roll wrappers
- water or 1 egg, beaten
- air fryer or Oil for frying
Directions:
- In a bowl, mix together the crab meat, cream cheese, green onions, garlic, Worcestershire sauce, salt, and pepper until well combined.
- Lay an egg roll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of the crab and cream cheese mixture onto the center of the wrapper.
- Fold the bottom corner of the wrapper up over the filling, tucking it in tightly. Fold in the sides of the wrapper, then roll the wrapper up tightly towards the top corner. Use a bit of the beaten egg to seal the top corner of the wrapper.
- Repeat with the remaining egg roll wrappers and filling.
- If you’re using an air fryer. Spray the egg rolls with cooking spray at 350 F for 10mins or until golden brown.
- Heat the oil in a deep fryer or large pot to 375°F.
- Carefully place the egg rolls in the hot oil, a few at a time, and fry for 2-3 minutes, or until golden brown and crispy.
- Use a slotted spoon to remove the egg rolls from the oil and drain them on a paper towel-lined plate.
- Serve the crab rangoon egg rolls hot with sweet and sour sauce or your favorite dipping sauce.
Tips:
- Make sure to cut the crab meat well before using it in the filling to prevent the egg rolls.
- Soften the cream cheese by leaving it at room temperature for 30 minutes before mixing it with the other ingredients.
- Don’t overfill the egg roll wrappers or they may burst open while frying.
- Use a candy thermometer to monitor the temperature of the oil and prevent it from getting too hot or too cold.
Variations:
- Add some chopped water chestnuts for extra crunch.
- Use shrimp instead of crab meat.
- Dip the crab rangoon egg rolls in a mixture of honey and Sriracha for a sweet and spicy kick.
Crab Rangoon egg rolls
Equipment
- 1 Air Fryer
Ingredients
- 1 lb imitation crab meat
- 2 pkg cream cheese, softened
- 3 stalks green onions, finely chopped
- 1 tsp minced garlic
- 2 tbsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 pkg egg roll wrappers
- water or 1 egg, beaten
- air fryer or Oil for frying
Instructions
- In a bowl, mix together the crab meat, cream cheese, green onions, garlic, Worcestershire sauce, salt, and pepper until well combined.
- Lay an egg roll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of the crab and cream cheese mixture onto the center of the wrapper.
- Fold the bottom corner of the wrapper up over the filling, tucking it in tightly. Fold in the sides of the wrapper, then roll the wrapper up tightly towards the top corner. Use a bit of the beaten egg to seal the top corner of the wrapper.R
- Repeat with the remaining egg roll wrappers and filling.
- If you're using an air fryer. Spray the egg rolls with cooking spray at 350 F for 10mins or until golden brown.
- Heat the oil in a deep fryer or large pot to 375°F.
- Carefully place the egg rolls in the hot oil, a few at a time, and fry for 2-3 minutes, or until golden brown and crispy.
- Use a slotted spoon to remove the egg rolls from the oil and drain them on a paper towel-lined plate.
- Serve the crab rangoon egg rolls hot with sweet and sour sauce or your favorite dipping sauce.
Conclusion
Crab Rangoon Egg Rolls are a fun and tasty appetizer that is perfect for any occasion. Whether you’re hosting a party or just looking for a delicious snack, these egg rolls are sure to be a hit. So why not give them a try and see for yourself? Your taste buds will thank you.
Leave a Reply