Crab Rangoon Egg Rolls (Printable)
Crispy shells filled with savory crab cream cheese mixture
# Ingredient List:
→ 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
12 - Vegetable oil, for frying
→ Optional Dipping Sauce
13 - ¼ cup sweet chili sauce
# How to Make:
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 completely smooth and well incorporated.
02 - Position an egg roll wrapper on a clean work surface with one corner pointing toward you. Spoon 2 tablespoons of filling onto the bottom corner. Fold the bottom corner over the filling, fold in both sides, then roll tightly upward. Brush the final 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.
04 - Cook egg rolls in batches, turning occasionally, until golden brown and crispy—approximately 3 to 4 minutes per batch.
05 - Transfer fried egg rolls to a wire rack or paper towels to drain excess oil. Serve immediately with sweet chili sauce if desired.
# Helpful Tips:
01 -
- The crispy shatter of that first bite creates the same excitement as opening takeout containers, but fresher and warmer
- They reheat surprisingly well, making them perfect for batch cooking and easy snacking throughout the week
02 -
- Overfilling the wrappers causes them to burst in hot oil, so stick to two tablespoons maximum
- Let the fried egg rolls drain on a wire rack instead of paper towels to keep their crispy bottom from getting soggy
03 -
- Work quickly with the wrappers and cover unused ones with a slightly damp towel to prevent cracking
- Test your oil temperature with a small piece of wrapper—it should sizzle and bubble immediately without burning