Crab Rangoon Egg Rolls (Printable)
Crispy rolls filled with savory crab and cream cheese mixture
# What You Need:
→ Filling
01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, drained and flaked
03 - 2 green onions, finely chopped
04 - 1 garlic clove, minced
05 - 1 tsp soy sauce
06 - 1 tsp Worcestershire sauce
07 - ½ tsp sesame oil
08 - ¼ tsp ground black pepper
09 - ¼ tsp salt
→ Egg Rolls
10 - 12 egg roll wrappers
11 - 1 egg, beaten for sealing
12 - Vegetable oil for frying
→ Optional Dipping Sauce
13 - ¼ cup sweet chili sauce
# How To Make It:
01 - In a medium bowl, combine cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sesame oil, black pepper, and salt. Mix well until smooth and fully combined.
02 - Lay an egg roll wrapper on a clean surface with one corner facing you. Place 2 tablespoons of filling near the bottom corner.
03 - Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
04 - Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F.
05 - Fry the egg rolls in batches, turning occasionally, until golden brown and crisp—about 3–4 minutes per batch.
06 - Drain on a wire rack or paper towels. Serve hot with sweet chili sauce, if desired.
# Expert Advice:
01 -
- The crispy shattering exterior gives way to impossibly creamy filling in every bite
- These freeze beautifully so you can always have party ready appetizers on hand
02 -
- Overfilling the wrappers is the number one mistake and causes them to burst while frying
- Oil that is too hot will burn the wrappers before the filling heats through completely
03 -
- Use your hands to mix the filling so you can feel when all the ingredients are evenly distributed
- Let the fried egg rolls rest for one minute before biting or the filling will be molten hot