Crispy Crab Rangoon Rolls

This fusion of crab rangoon and egg rolls creates a showstopping appetizer that always disappears first at parties. The contrast between the creamy, savory crab filling and the crispy egg roll wrapper delivers a perfect bite every time.

I first created these when looking for an impressive yet easy appetizer for a dinner party. Now they've become my signature dish that friends specifically request whenever we gather.

Ingredients

• 8 ounces cream cheese softened to room temperature for easy blending and creamy texture
• 1 to 2 tablespoons Worcestershire sauce adds depth and umami flavor to complement the crab
• 1 teaspoon garlic powder provides aromatic flavor without the harshness of fresh garlic
• 1/2 teaspoon onion powder subtle savory note that enhances the filling
• 3 green onions finely chopped for fresh flavor and slight crunch
• 1/2 pound fresh white crabmeat the star ingredient that should be high quality for best results
• 8 to 10 egg roll wrappers look for these in the refrigerated section near tofu or produce
• Vegetable oil for frying choose a neutral oil with a high smoke point like canola or peanut

Step-by-Step Instructions

Prepare the base.

Combine cream cheese, Worcestershire sauce, garlic powder, and onion powder in a food processor. Pulse until completely smooth and well incorporated. The cream cheese must be properly softened to avoid lumps in your filling.

Add aromatics.

Add the chopped green onions and pulse just a few times. You want to maintain some texture rather than completely puréeing them. The green onions provide both color and a fresh flavor contrast.

Incorporate crab.

Transfer the cream cheese mixture to a bowl and gently fold in the crabmeat by hand. Use a light touch to preserve the delicate texture of the crab pieces. This careful folding ensures you get recognizable pieces of crab in each bite.

Set up assembly station.

Arrange your workspace with the egg roll wrappers, filling, and a small bowl of water. Position each wrapper in a diamond shape with one point facing you. This orientation makes rolling much easier and creates a more secure seal.

Fill and fold.

Place about 3 tablespoons of filling across the center of each wrapper. Fold the bottom point up over the filling, then fold in the sides and continue rolling upward. The shape should be tight but not so tight that the wrapper tears.

Seal edges.

Wet the final corner with water and complete the roll, pressing gently to seal. The water acts as a natural adhesive. Make sure the seal is on the bottom when you set down the completed roll to help it stay closed.

Heat oil.

Add vegetable oil to a heavy pot to a depth of about 2 inches and heat to 375°F. The temperature is crucial. Too hot and the wrappers burn before cooking through. Too cool and they absorb too much oil and become greasy.

Fry in batches.

Carefully place 2 to 3 egg rolls in the hot oil, turning occasionally until golden brown on all sides. This typically takes 2 to 3 minutes. Work in small batches to maintain oil temperature and ensure even cooking.

Drain and serve.

Remove the egg rolls with a slotted spoon and place on paper towels to drain excess oil. Allow them to cool slightly before serving with your favorite dipping sauces.

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The first time I served these at a holiday gathering, my brother who claims to dislike seafood ate four of them before I revealed they contained crab. The creamy filling and crispy exterior create such a balanced flavor profile that even seafood skeptics find them irresistible.

Make Ahead Options

These egg rolls freeze beautifully before cooking. After assembling, place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. They can be stored frozen for up to three months. When ready to serve, fry directly from frozen, adding 1 to 2 minutes to the cooking time. The filling stays perfectly creamy while the wrapper crisps up beautifully. This makes them ideal for emergency entertaining or when you want to prepare for a party well in advance.

Perfect Pairings

The versatility of these crab rangoon egg rolls makes them compatible with a variety of dipping sauces. For a traditional approach, sweet and sour sauce highlights the sweetness of the crab. Sweet chili sauce adds a gentle heat that cuts through the richness of the cream cheese. For something lighter, try a simple mixture of soy sauce and rice vinegar with a touch of honey. I personally love serving them with all three options and letting guests choose their favorite.

Ingredient Swaps

While real crabmeat provides the best flavor, budget-friendly options work too. Imitation crab can be substituted but chop it finely and add 1/4 teaspoon of sugar to mimic real crab's natural sweetness. For a vegetarian version, replace crab with finely diced water chestnuts and mushrooms sautéed with a drop of fish sauce for umami flavor. Those with dairy sensitivities can use dairy free cream cheese though the texture will be slightly different. The beauty of this recipe is its adaptability while maintaining that essential contrast between creamy filling and crispy exterior.

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Recipe FAQs

→ Can I bake these egg rolls instead of frying them?

Yes, you can bake these instead of frying. Preheat your oven to 425°F, place the egg rolls on a lightly oiled baking sheet, spray or brush them lightly with oil, and bake for 12-15 minutes until golden and crispy, turning halfway through. They won't be quite as crispy as fried, but still delicious and healthier.

→ Can I use imitation crab meat instead of real crab?

Yes, you can substitute imitation crab meat, though real lump crabmeat provides the best flavor. If using imitation crab, chop it finely and consider adding a pinch of sugar to mimic the natural sweetness of real crab.

→ How do I store leftover egg rolls?

Store cooled leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 10-15 minutes until heated through and crispy again. Avoid microwaving as this will make them soggy.

→ Can I make these egg rolls ahead of time?

Yes, you can prepare these egg rolls up to the rolling stage and refrigerate them for up to 24 hours before cooking. Alternatively, freeze uncooked egg rolls in a single layer, then transfer to a freezer bag for storage up to 3 months. Fry directly from frozen, adding 1-2 minutes to the cooking time.

→ What are good dipping sauce options for these egg rolls?

These egg rolls pair wonderfully with sweet and sour sauce, sweet chili sauce, or a mixture of soy sauce with a little rice vinegar. For a creamy option, try a wasabi-mayo blend or a sriracha-mayo combination for some heat.

→ How can I tell when the oil is at the right temperature for frying?

If you don't have a thermometer to reach 375°F, try the wooden spoon test: dip the handle end of a wooden spoon into the oil - if small bubbles form around the wood, the oil is ready. Alternatively, drop a small piece of egg roll wrapper in; it should sizzle and float to the top but not brown too quickly.