Crab Rangoon Egg Rolls have always held a special place in my heart. The first time I tasted these crispy delights was at a friend’s birthday party, and I was instantly hooked. The delightful crunch of the egg roll paired with the creamy, savory filling transported me to flavor heaven. Each bite bursts with the perfect blend of imitation crab meat, cream cheese, and green onions, making it a party favorite. I never miss the chance to whip up these easy crab Rangoon egg rolls for gatherings, game nights, or just a cozy night in. Let’s get cooking!
Why You’ll Love This Crab Rangoon Egg Rolls
- Deliciously crispy on the outside and creamy on the inside.
- Quick prep time of just 10 minutes makes them perfect for last-minute snacks.
- Budget-friendly ingredients that won’t break the bank.
- Family-friendly, loved by both kids and adults alike.
- Great for parties, bringing people together over tasty crab Rangoon-style egg rolls.
- Versatile; serve as appetizers or a side dish with your favorite Asian meal.
Ingredients for Crab Rangoon Egg Rolls
Here’s everything you need for these delightful crab stuffed egg rolls:
- 1 package imitation crab meat – finely chopped for a smooth filling
- 8 oz cream cheese – softened to blend easily
- 2 green onions – finely chopped for a fresh crunch
- 1 teaspoon garlic powder – adds savory depth
- 1 teaspoon Worcestershire sauce – enhances flavor complexity
- 10 to 12 egg roll wrappers – the crispy outer layer
- Oil for frying – for that perfect golden finish
How to Make Crab Rangoon Egg Rolls
- Step 1: In a large bowl, mix together cream cheese, chopped imitation crab, green onions, garlic powder, and Worcestershire sauce until well combined and creamy.
- Step 2: Place an egg roll wrapper on a clean surface in a diamond shape. Add about 2 tablespoons of the filling near the center.
- Step 3: Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with a dab of water.
- Step 4: Heat oil in a deep skillet to 350°F. Fry egg rolls in batches for 3–4 minutes per side until golden and crisp.
- Step 5: Remove and drain on paper towels. Serve hot with your choice of dipping sauce.
Pro Tips for the Best Crab Rangoon Egg Rolls
These tricks guarantee success every time:
- Make sure to seal each roll tightly to prevent leaks while frying.
- Use fresh ingredients for the best flavor.
- Don’t overcrowd the frying pan; it should be hot enough to ensure a crispy texture.
What’s the secret to perfect Crab Rangoon Egg Rolls?
The secret lies in the filling. A well-balanced mixture of imitation crab and cream cheese creates a creamy yet firm texture that holds up during frying. Adding just a hint of garlic powder makes all the difference!
Can I make Crab Rangoon Egg Rolls ahead of time?
Yes! You can prepare the filling and assemble the rolls a few hours in advance. Just cover them with a damp cloth to keep them from drying out. Fry them just before serving for the best results.
How do I avoid common mistakes with Crab Rangoon Egg Rolls?
Two common pitfalls are overfilling the wrappers and not sealing them properly. This can lead to messy frying. Keep the filling modest and ensure all edges are sealed tight.
Best Ways to Serve Crab Rangoon Egg Rolls
These crispy treats pair well with a variety of dips. I love serving them with sweet and sour sauce or a spicy dipping sauce for an extra kick. You can also serve them alongside a fresh salad for a light meal or as part of a larger Asian-inspired feast.
Nutrition Facts for Crab Rangoon Egg Rolls
Per serving (1 egg roll):
- Calories: 190
- Fat: 13 g
- Saturated Fat: 7 g
- Protein: 5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 300 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Crab Rangoon Egg Rolls
To store, let the egg rolls cool completely before transferring them to an airtight container. They can be kept in the fridge for 3-4 days or frozen for up to 3 months. To reheat, bake them in the oven at 375°F for about 10-15 minutes until warmed through and crispy again.
Frequently Asked Questions About Crab Rangoon Egg Rolls
Can I freeze crab Rangoon egg rolls?
Absolutely! You can freeze them before frying. Just lay them out in a single layer on a baking sheet until frozen, then transfer them to a freezer bag.
What dipping sauces are best for crab Rangoon egg rolls?
Sweet and sour sauce, soy sauce, or a spicy chili sauce work wonderfully. Each adds a unique flavor that complements the creamy filling.
Can I bake crab Rangoon egg rolls instead of frying?
Yes, you can bake them for a healthier option. Brush them lightly with oil and bake at 400°F for about 20-25 minutes, turning halfway through.
What is crab Rangoon egg rolls?
Crab Rangoon egg rolls are a fusion of crispy egg rolls filled with a creamy mixture of imitation crab, cream cheese, and green onions, making them a delightful appetizer.
Variations of Crab Rangoon Egg Rolls You Can Try
Feel free to get creative! You can add diced bell peppers for extra crunch, or substitute shrimp for a different seafood flavor. For a spicy kick, mix in some sriracha with the filling, or try a baked version for a healthier take.
Print
Crab Rangoon Egg Rolls: 7 Crispy and Creamy Delights
- Total Time: 25 minutes
- Yield: 10 to 12 egg rolls 1x
- Diet: Gluten Free
Description
Crab Rangoon Egg Rolls are a crispy and creamy appetizer made with imitation crab, cream cheese, and green onions, wrapped in egg roll wrappers and fried to golden perfection.
Ingredients
- 1 package imitation crab meat, finely chopped
- 8 oz cream cheese, softened
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 10 to 12 egg roll wrappers
- Oil for frying
Instructions
- In a large bowl, mix cream cheese, chopped imitation crab, green onions, garlic powder, and Worcestershire sauce until well combined.
- Place an egg roll wrapper on a clean surface in a diamond shape. Add about 2 tablespoons of filling near the center.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with a dab of water.
- Heat oil in a deep skillet to 350°F. Fry egg rolls in batches for 3–4 minutes per side until golden and crisp.
- Remove and drain on paper towels. Serve hot with your choice of dipping sauce.
Notes
- This recipe is perfect for parties and game nights.
- You can freeze the assembled egg rolls for later frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 190
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg
