Crab Rangoon Egg Rolls

Crab Rangoon egg rolls bring together creamy filling and crispy outsides for the ultimate appetizer. This recipe is my go to for parties or nights in when I want something decadent but also really easy.

I made these the first time for a family board game night and everyone was obsessed. Now it is the recipe my friends request whenever we have a get together.

Ingredients

• Cream cheese softened: gives the egg rolls their creamy filling choosing full fat cream cheese will make it extra rich
• Worcestershire sauce: gives a little savory tang use a quality brand and add to taste start low and taste
• Garlic powder: adds depth and warmth choose a fresh spice for best results
• Onion powder: lends a sweet aromatic note again fresh spices make a difference
• Green onions chopped: give color and a fresh bite chop just the green and light part for best flavor
• Fresh white crabmeat cooked and flaked: gives that sweet seafood taste pick through for any shell pieces and choose lump crab for quality
• Egg roll wrappers: essential for that crispy shell get the freshest ones you can find at the store
• Vegetable oil for frying: use a neutral high heat oil like canola or peanut for even browning

Step-by-Step Instructions

Make the Filling:

Combine the softened cream cheese with Worcestershire sauce garlic powder onion powder and green onions in a food processor. Pulse several times until you have a uniformly smooth and creamy mixture. Manually fold in the cooked crabmeat until it is mixed but some larger pieces still remain for texture.

Assemble the Egg Rolls:

Lay out one egg roll wrapper on a clean dry surface with a corner pointing at you. Scoop about three rounded tablespoons of filling into the center shaping it in a short horizontal log. Fold the closest corner over the filling and tuck it snugly underneath. Fold in both side corners toward the center to seal in the sides. Roll the wrapper tightly up and finish by sealing the final corner with a dab of water for a neat package.

Heat the Oil:

Pour enough vegetable oil into a heavy pan or stock pot so you have at least one and a half inches of depth. Heat the oil to three hundred seventy five degrees Fahrenheit. Use a thermometer if possible to maintain the correct frying temperature.

Fry the Egg Rolls:

Carefully lower two or three egg rolls at a time into the hot oil. Fry for one to two minutes turning once with tongs so they brown evenly on all sides. Remove them with tongs and let drain on a plate lined with paper towels.

Serve:

Enjoy the egg rolls warm as soon as possible for maximum crispiness. If cooking in batches keep the finished egg rolls warm in a low oven while you fry the rest.

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I love the fresh green onion in these it adds such a pop of color and flavor. My family always fights over the last one so I have started doubling the recipe for gatherings.

Storage Tips

Any leftover egg rolls should be cooled completely before storing. Place in an airtight container and refrigerate for up to two days. To reheat place on a baking sheet in a hot oven until crisp do not microwave or they will get soggy. For longer storage assemble and freeze egg rolls before frying lay them flat in a single layer to freeze then transfer to a bag. Fry from frozen adding an extra minute or two to the frying time.

Ingredient Substitutions

If fresh crab is unavailable you can use high quality canned crab or even imitation crab to keep things affordable. Chopped cooked shrimp also works well in this filling. If you want a vegetarian version substitute sauteed mushrooms for the crab for a creamy earthy twist.

Serving Suggestions

These are perfect served with sweet chili sauce or classic duck sauce for dipping. You can also add them to a larger appetizer platter with potstickers and edamame for a fun dinner spread. For a beautiful presentation cut each egg roll on the diagonal and arrange on a platter with extra green onions sprinkled on top.

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Cultural Context

Crab Rangoon is a beloved appetizer from American Chinese cuisine dating back to tiki bar culture in the mid twentieth century. The combination of cream cheese and crabmeat is purely American but the golden fried shell takes inspiration from Chinese wontons and egg rolls. Making these at home lets you enjoy all that restaurant nostalgia.

Recipe FAQs

→ How do you prevent egg rolls from bursting during frying?

Seal the edges tightly and avoid overfilling the wrappers. Fry in batches to keep the oil temperature steady and prevent overcrowding.

→ Can imitation crab be used instead of fresh crabmeat?

Yes, imitation crab can be substituted with good results. The texture will differ slightly, but the flavors blend well with the other ingredients.

→ What's the best way to reheat leftover crab rangoon egg rolls?

Reheat in an oven or air fryer at 375°F until the exterior crisps up. Avoid microwaving, as it can make the wrappers soggy.

→ Are there dipping sauces that pair well with these egg rolls?

Sweet chili sauce, soy-based sauces, or spicy mustard make excellent accompaniments, enhancing the savory filling.

→ How do you keep the egg rolls crispy?

Drain on paper towels right after frying and serve immediately. Avoid stacking to maintain their crunch.

→ Can these egg rolls be baked instead of fried?

Yes, brush with oil and bake at 400°F, turning once, until golden, though frying yields the crispiest results.