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This decadent fusion recipe transforms the beloved crab rangoon appetizer into a larger, more satisfying egg roll format. The creamy crab filling wrapped in a crispy egg roll wrapper delivers all the flavors you adore from the classic dish but in a more substantial package.
I first made these crab rangoon egg rolls for a game day gathering last year, and they disappeared faster than any other dish on the table. My brother in law, who claims to be a crab rangoon connoisseur, declared them even better than his favorite Chinese restaurant's version.
Ingredients
- Cream cheese: softened to room temperature for easy mixing and the creamy base of our filling
- Crab meat: use real crab for the best flavor, but imitation works in a pinch for budget friendly options
- Green onions: adds a mild onion flavor and pretty color flecks throughout the filling
- Garlic powder: provides aromatic depth without the harshness of fresh garlic
- Onion powder: gives savory notes that complement the crab beautifully
- Worcestershire sauce: a secret ingredient that adds umami richness and complexity
- Egg roll wrappers: check the produce section of your grocery store, they freeze well if buying in bulk
- Oil for frying: choose a neutral oil with a high smoke point like canola or vegetable oil
Step-by-Step Instructions
- Prepare The Filling:
- Combine cream cheese, garlic powder, onion powder, Worcestershire sauce, and chopped green onions in a medium bowl. Mix thoroughly until all ingredients are fully incorporated and the mixture is smooth. The softened cream cheese is crucial here, as cold cream cheese will leave lumps in your filling.
- Add The Crab:
- Gently fold the flaked crab meat into the cream cheese mixture using a spatula. Be careful not to overmix, as you want to maintain some texture from the crab pieces. The filling should be well combined but still have visible pieces of crab throughout.
- Assemble The Egg Rolls:
- Place an egg roll wrapper on a clean, flat surface with one corner pointing toward you like a diamond. Spoon approximately 3 tablespoons of the crab filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the two side corners. Roll the wrapper away from you, keeping it tight. When you reach the final corner, dab a little water along the edge to seal it closed. Repeat with remaining wrappers and filling.
- Heat The Oil:
- Pour oil into a deep sided pot or heavy skillet to a depth of about 2 inches. Heat over medium high heat until the oil reaches 375°F. Using a thermometer is important here to maintain the correct temperature, too low and the rolls absorb oil, too high and they burn before cooking through.
- Fry The Egg Rolls:
- Carefully place 2 to 3 egg rolls into the hot oil, working in batches to avoid overcrowding. Fry for 2 to 3 minutes, turning occasionally, until all sides are golden brown and crispy. The wrapper should bubble and turn a deep golden color when properly cooked.
- Drain And Serve:
- Remove the egg rolls using a slotted spoon or spider strainer and place on a paper towel lined plate to drain excess oil. Allow to cool slightly before serving to avoid burning mouths with the molten filling inside.
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The secret to truly outstanding crab rangoon egg rolls is using fresh crab meat when possible. I splurged on jumbo lump crab for a dinner party version of these, and my guests were fighting over the last one. Worth every penny for special occasions.
Dipping Sauce Options
These crab rangoon egg rolls are delicious on their own, but a good dipping sauce takes them to the next level. Sweet chili sauce provides a perfect sweet and spicy complement to the creamy filling. For a more traditional approach, duck sauce or plum sauce offers that familiar Chinese restaurant experience. If you prefer something tangier, mix some soy sauce with a bit of rice vinegar and a touch of honey for a balanced homemade option.
Make Ahead Instructions
The beauty of these egg rolls is that they can be prepared in advance. You can make the filling up to two days before and store it covered in the refrigerator. For a complete make ahead solution, assemble the egg rolls but do not fry them. Place them on a parchment lined baking sheet without touching, cover with plastic wrap, and refrigerate for up to 24 hours. You can also freeze the uncooked egg rolls by placing them on a baking sheet until frozen solid, then transfer to a freezer bag for storage up to 3 months. When ready to cook, fry them directly from frozen, adding an extra minute to the cooking time.
Air Fryer Variation
For a healthier version with less mess, these crab rangoon egg rolls adapt beautifully to air fryer cooking. Lightly spray or brush the assembled egg rolls with oil, then cook in a preheated air fryer at 375°F for about 6 to 8 minutes, flipping halfway through. The result is a crispy exterior with minimal oil. The texture will be slightly different than deep fried but still delicious and much lower in calories.
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Frequently Asked Questions
- → Can I bake these egg rolls instead of frying them?
Yes, you can bake them at 400°F for about 12-15 minutes, turning halfway through. Brush them lightly with oil before baking for a crispier texture. They won't be quite as crispy as fried, but still delicious.
- → What kind of crab meat works best?
Lump crab meat provides the best texture and flavor, but imitation crab (surimi) can be used as a budget-friendly alternative. Just chop it finely before mixing with the cream cheese.
- → Can I make these ahead of time?
You can prepare the filling and even roll the egg rolls up to 24 hours in advance. Store them in the refrigerator with plastic wrap between layers to prevent sticking. Fry just before serving for best results.
- → What dipping sauces pair well with these?
Sweet chili sauce, duck sauce, soy sauce, or a mixture of soy sauce with a touch of rice vinegar and honey all complement these egg rolls beautifully.
- → How do I store and reheat leftovers?
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes until crispy and heated through. Avoid microwaving as it will make them soggy.
- → Can I use wonton wrappers instead of egg roll wrappers?
Yes, you can use wonton wrappers to make smaller, bite-sized versions. Reduce the filling to about 1 tablespoon per wrapper and reduce the frying time to 1-2 minutes.