Crab Rangoon Egg Rolls

🍳 Step 3: Fry the Egg Rolls

1. In a large skillet or deep pot, heat vegetable oil over medium-high heat (about 350°F / 175°C).
2. Carefully add 2–3 egg rolls at a time to avoid overcrowding.
3. Fry for 2–3 minutes per side, or until they turn crispy and golden brown.
4. Remove with tongs and place on a paper towel-lined plate to drain excess oil.

💡 Alternative: For a lighter version, you can air-fry them at 390°F (200°C) for 10–12 minutes, flipping halfway through, or bake in the oven at 400°F (205°C) for 15–18 minutes until crisp.

🍽️ Step 4: Serve and Enjoy

Serve your golden Crab Rangoon Egg Rolls hot, with your favorite dipping sauce such as sweet and sour, duck sauce, or spicy sriracha mayo.

When you bite into one, you’ll experience a crunchy exterior that gives way to a creamy, savory crab filling — the perfect combination of texture and flavor.

🧊 Storage Tips

• To refrigerate: Store leftover egg rolls in an airtight container for up to 3 days. Reheat in the oven or air fryer for best crispiness.
• To freeze: Place uncooked or cooked rolls on a baking sheet until frozen solid, then transfer to a freezer bag. Fry or bake directly from frozen (add a few extra minutes).

🌟 Why You’ll Love This Recipe

• Easy to make: Simple ingredients and straightforward steps.
• Customizable: You can add chopped shrimp, diced water chestnuts, or a dash of sriracha for a spicy kick.
• Perfect for parties: Crunchy, bite-sized, and loved by all ages.

💬 Final Thoughts

Crab Rangoon Egg Rolls are the ultimate upgrade to the traditional crab rangoon — bigger, crispier, and creamier. Whether you serve them as an appetizer or a main course, they’re sure to disappear fast. With this easy recipe, you can bring restaurant-quality flavor right to your kitchen table.

Would you like me to include a baked or air-fryer version with exact timing and temperature adjustments?