Crab Rangoon Egg Rolls (Printable)
Crispy wrappers filled with creamy crab and cream cheese filling, fried until golden brown.
# What You'll 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 thoroughly until smooth and fully incorporated.
02 - Place an egg roll wrapper on a clean surface with one corner facing you. Spoon 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
03 - Pour 2 inches of vegetable oil into a deep skillet or pot. Heat to 350°F.
04 - Fry egg rolls in batches, turning occasionally, until golden brown and crisp, approximately 3–4 minutes per batch.
05 - Transfer cooked egg rolls to a wire rack or paper towels to drain. Serve immediately with sweet chili sauce if desired.
# Expert Advice:
01 -
- The crispy shell gives way to an impossibly creamy, savory center that hits every craving at once
- They come together faster than youd think, and you can even assemble them ahead of time
- People will literally ask you to make these for every gathering from now on
02 -
- Overfilling the wrappers is the number one mistake so stick to two tablespoons max
- Make sure your oil is hot enough or the egg rolls will turn out greasy and sad
- Sealing the wrappers tightly prevents filling from leaking into the hot oil
03 -
- Keep a pair of tongs nearby for turning the egg rolls so they brown evenly on all sides
- Dont crowd the pot or the oil temperature will drop and your egg rolls will be greasy