🦀🥢 Crab Rangoon Egg Rolls: A Crispy Fusion Favorite
Crab Rangoon Egg Rolls are a mouthwatering fusion of two beloved takeout classics: the creamy, savory filling of crab rangoon wrapped in the crunchy, golden shell of an egg roll. These irresistible rolls deliver a satisfying contrast of textures—crispy on the outside, rich and creamy on the inside—and are perfect as an appetizer, party snack, or indulgent weekend treat.
Below is a detailed, step-by-step guide to making Crab Rangoon Egg Rolls at home, ensuring restaurant-quality results every time.
🧾 Ingredients You’ll Need
For the Filling:
- 8 oz (225 g) cream cheese, softened
- 6 oz (170 g) crab meat (real or imitation), finely chopped
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- ½ teaspoon sugar
- ¼ teaspoon white or black pepper
For the Egg Rolls:
- 12–15 egg roll wrappers
- Water or beaten egg (for sealing)
- Vegetable or canola oil (for frying)
Optional Dipping Sauce:
- Sweet chili sauce
- Sweet and sour sauce
- Duck sauce
🔪 Step-by-Step Method
Step 1: Prepare the Creamy Crab Filling
In a medium bowl, add the softened cream cheese and stir until smooth and lump-free. Gently fold in the chopped crab meat, green onions, and minced garlic. Add soy sauce, Worcestershire sauce, sugar, and pepper. Mix until everything is evenly combined.
Tip: Avoid overmixing to keep the crab pieces intact for better texture.
Step 2: Set Up the Rolling Station
Lay an egg roll wrapper flat on a clean surface, positioned like a diamond (one corner pointing toward you). Keep a small bowl of water or beaten egg nearby to seal the rolls.
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