Crispy Crab Rangoon Egg Rolls

Crispy Crab Rangoon Egg Rolls are a delightful twist on two classic dishes: crab rangoon and egg rolls. Filled with creamy crab and spices, these crunchy bites are perfect for parties, game nights, or a cozy dinner at home. People of all ages enjoy them, making them a great option for any occasion.

Why Make This Recipe

Making Crispy Crab Rangoon Egg Rolls allows you to enjoy a favorite restaurant appetizer right in your own kitchen. They are fun to make and offer a lovely combination of textures – crispy on the outside with a rich, creamy filling inside. Plus, you can adjust the ingredients to suit your taste. These egg rolls are sure to impress your family and friends!

How to Make Crispy Crab Rangoon Egg Rolls

Ingredients

2 (8-ounce) boxes of cream cheese, softened
1/2 pound fresh crab meat, checked for shells
4 green onions, finely chopped
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package of egg roll wrappers
Oil for frying

Directions

In a large mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Stir until thoroughly mixed.
Lay out an egg roll wrapper on a clean surface, positioning it like a diamond with a corner facing you. Place about 2 tablespoons of the crab filling in the center. Fold the bottom corner over the filling, then tuck in the sides tightly and roll up to the top corner. Dab a little water on the top corner to seal the roll. Repeat with the rest of the wrappers and filling.
In a deep fryer or large saucepan, heat oil to 350°F (175°C).
Fry the egg rolls in batches for about 3-4 minutes each, or until they are golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
Serve the crispy crab rangoon egg rolls hot with your favorite dipping sauce, like sweet chili sauce or soy sauce.

How to Serve Crispy Crab Rangoon Egg Rolls

Serve Crispy Crab Rangoon Egg Rolls hot and fresh. They make a great appetizer or snack at gatherings. You can pair them with dipping sauces like sweet chili sauce or soy sauce for extra flavor. Arrange them on a platter, and watch your guests enjoy them!

How to Store Crispy Crab Rangoon Egg Rolls

If you have leftovers, keep them in an airtight container in the fridge for up to 3 days. To reheat, try baking them in the oven to restore some crispiness. You can also freeze uncooked egg rolls. Just place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag. Fry them straight from the freezer when you’re ready to enjoy!

Tips to Make Crispy Crab Rangoon Egg Rolls

Make sure your oil is hot enough before frying. This ensures the egg rolls become crispy instead of oily.
For added flavor, consider adding some grated ginger or a dash of hot sauce to the filling.
If you want extra crunchy egg rolls, double fry them. Fry them for 2 minutes, let them rest for a few minutes, then fry again until golden brown.

Variation (If Any)

You can customize these egg rolls by adding vegetables like shredded carrots or chopped bell peppers to the filling. You could also use shrimp or lobster instead of crab for a delicious seafood twist.

FAQs

Q1: Can I bake the egg rolls instead of frying them?
A1: Yes, you can bake them! Brush them lightly with oil and place them on a baking sheet. Bake at 400°F (200°C) for about 20-25 minutes, or until golden brown and crispy.

Q2: Can I use imitation crab meat?
A2: Yes, imitation crab meat can be used as a substitute for fresh crab meat. It will still taste great!

Q3: How can I prevent the egg rolls from bursting while frying?
A3: Be sure to seal the edges well with water and avoid overfilling them. This will help keep the filling inside while frying.