CRAB RANGOON EGG ROLLS

A Crispy, Creamy Fusion Favorite You Can Make at Home

Crab Rangoon Egg Rolls are the perfect marriage of two beloved takeout classics: creamy crab rangoon and crunchy egg rolls. Imagine the rich, savory filling of crab rangoon — cream cheese, delicate crab meat, and aromatic seasonings — wrapped inside a golden, crackling egg roll shell. The result is an irresistible appetizer that’s creamy on the inside and crispy on the outside.

This detailed guide will walk you step by step through the entire process, from preparing the filling to frying the rolls to perfection.

Why You’ll Love This Recipe

• Ultra crispy exterior
• Rich and creamy seafood filling
• Perfect for parties or game nights
• Easy to customize
• Better than takeout

Ingredients

For the Filling:

• 8 oz (225 g) cream cheese, softened
• 1 cup cooked crab meat (real or imitation), finely chopped
• 2 green onions, thinly sliced
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon Worcestershire sauce
• ½ teaspoon soy sauce
• ¼ teaspoon black pepper
• Optional: ½ teaspoon sesame oil for extra flavor

For Assembly:

• 10–12 egg roll wrappers
• 1 egg (beaten, for sealing)

For Frying:

• Vegetable oil (enough for deep frying)

Optional Dipping Sauce:

• Sweet chili sauce
• Sweet and sour sauce
• Spicy mayo (mayo + sriracha)

Step-by-Step Method

Step 1: Prepare the Creamy Crab Filling

Start by placing the softened cream cheese in a large mixing bowl. It’s important that the cream cheese is soft — this ensures a smooth, lump-free filling.

Using a spatula or hand mixer, whip the cream cheese until smooth and fluffy.

Add:

• Finely chopped crab meat
• Green onions
• Garlic powder
• Onion powder
• Worcestershire sauce
• Soy sauce
• Black pepper
• Optional sesame oil

Mix thoroughly until everything is evenly combined. The filling should be thick, creamy, and well blended.

Tip: If the mixture feels too loose, refrigerate for 20–30 minutes to firm up before rolling.

Step 2: Prepare Your Wrapping Station

Lay out:

• Egg roll wrappers
• A small bowl with beaten egg (for sealing)
• A clean surface for rolling

Place one wrapper on your surface in a diamond shape (one corner facing you).

Step 3: Fill the Egg Rolls

Spoon about 2–3 tablespoons of the crab filling onto the lower third of the wrapper.

Shape the filling into a horizontal log, leaving about 1 inch of space on both sides.

Be careful not to overfill — this can cause bursting during frying.

Step 4: Roll and Seal

1. Fold the bottom corner up over the filling.
2. Fold both side corners inward toward the center (like an envelope).
3. Roll tightly upward toward the top corner.
4. Brush the top corner with beaten egg.
5. Press firmly to seal.

Repeat with remaining wrappers.

Important: Keep the rolls tight to prevent oil from entering while frying.

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