Here’s a detailed Crab Rangoon Egg Rolls recipe, along with common FAQs to help you make them perfectly!
🥟 Crab Rangoon Egg Rolls Recipe
🕒 Prep Time: 20 minutes
🕒 Cook Time: 10–15 minutes
🍽️ Yield: About 10–12 egg rolls
📋 Ingredients
Filling:
- 8 oz (1 block) cream cheese, softened
- 1 cup imitation crab meat (or real crab), chopped
- 2 green onions, thinly sliced
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
Wrapper:
- 10–12 egg roll wrappers (square type)
For Frying:
- Vegetable oil (for deep frying)
Optional:
- Sweet chili sauce or duck sauce, for dipping
👩🍳 Instructions
1. Prepare the Filling
In a medium bowl, combine:
- Cream cheese
- Chopped crab
- Green onions
- Soy sauce, Worcestershire sauce
- Garlic powder, onion powder
- Salt & pepper
Mix until fully combined and creamy.
2. Assemble the Egg Rolls
- Place an egg roll wrapper on a clean surface like a diamond (pointed toward you).
- Spoon about 2 tablespoons of filling near the center.
- Fold the bottom corner over the filling.
- Fold in the side corners like an envelope.
- Roll tightly toward the top corner.
- Seal the edge with a dab of water.
Repeat with remaining wrappers and filling.
3. Fry the Egg Rolls
- Heat about 2 inches of oil in a deep pan or fryer to 350°F (175°C).
- Carefully place egg rolls in the oil (do not overcrowd).
- Fry 3–4 minutes, turning occasionally, until golden brown and crispy.
- Remove and drain on a paper towel–lined plate.
4. Serve
Serve hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.
❓ Crab Rangoon Egg Rolls FAQs
Q1: Can I bake them instead of frying?
Yes! Brush egg rolls with oil and bake at 400°F (200°C) for about 15–20 minutes, flipping halfway through until golden and crispy.
Q2: Can I air fry them?
Absolutely. Spray with oil and air fry at 375°F (190°C) for 8–10 minutes, turning halfway through.
Q3: Can I use real crab meat?
Yes. Use fresh lump crab meat if preferred. Make sure it’s well-drained to avoid a watery filling.
Q4: Can I make them ahead of time?
Yes. Assemble the egg rolls and store (uncooked) in the refrigerator for up to 1 day. Or freeze them for longer storage.
Q5: How do I freeze them?
- Freeze before frying: Lay uncooked egg rolls on a baking sheet, freeze solid, then transfer to a zip-top freezer bag.
- Cook directly from frozen: Add 1–2 extra minutes of frying or baking time.
Q6: What dipping sauce goes best?
Popular choices:
- Sweet chili sauce (classic)
- Duck sauce
- Spicy mayo
- Soy sauce with a dash of sesame oil
Q7: Why are my egg rolls soggy?
Possible causes:
- Oil not hot enough (should be ~350°F)
- Overfilled or not sealed tightly
- Filling too wet (drain crab meat well)
Q8: What can I add to the filling for a twist?
Try:
- Finely diced jalapeños (for spice)
- Shredded carrots
- Water chestnuts (for crunch)
- A splash of sriracha or hot sauce
Let me know if you want a printable version or a gluten-free alternative!