Step 4: Roll and Seal
Fold the bottom corner up over the filling, then fold in both side corners snugly. Roll upward tightly to form a neat log. Brush a little beaten egg on the top corner and press to seal completely. Repeat with the remaining wrappers and filling.
Step 5: Heat the Oil
In a deep skillet or saucepan, heat about 2 inches of oil to 350°F (175°C). The oil should be hot enough to sizzle immediately when an egg roll is added but not smoking.
Step 6: Fry Until Golden
Carefully place a few egg rolls into the hot oil, seam-side down. Fry in small batches to avoid overcrowding. Cook for 3–4 minutes, turning occasionally, until the egg rolls are golden brown and crispy on all sides.
Step 7: Drain and Rest
Remove the egg rolls using a slotted spoon and transfer them to a plate lined with paper towels. Let them rest for a minute—this helps the filling set slightly and prevents burning your mouth on that creamy center.
🍯 Serving Suggestions
Serve your Crab Rangoon Egg Rolls hot and crispy with:
- Sweet chili sauce
- Duck sauce
- Soy sauce
- Spicy mayo or sriracha aioli
They also pair beautifully with a light Asian-style salad or fried rice for a complete meal.
❄️ Make-Ahead & Storage Tips
- Make Ahead: Assemble the egg rolls and refrigerate (uncooked) for up to 24 hours.
- Freezing: Freeze uncooked egg rolls in a single layer, then store in a freezer bag for up to 2 months. Fry directly from frozen—just add 1–2 extra minutes.
- Reheating: Reheat in an oven or air fryer to maintain crispiness.
🦀 Final Thoughts
These Crab Rangoon Egg Rolls deliver the perfect balance of crunchy, creamy, and savory in every bite. They’re simple enough for a weeknight treat yet impressive enough for entertaining guests. Once you try them, you may never go back to regular crab rangoon again!
If you’d like, I can also share air-fryer instructions, baked versions, or flavor twists
(like spicy or cheesy variations). Just tell me! 😊
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