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These indulgent crab rangoons wrapped in crunchy egg roll wrappers blend two popular starters into one mouthwatering snack. The classic taste of traditional crab rangoon gets a fresh twist in this bigger, more filling format that's ideal for sharing and dunking at your next get-together.
I whipped these up for an unexpected dinner gathering when I wanted something to impress my friends without spending all afternoon cooking. The mix of the crisp outer shell and smooth, flavorful filling had everyone begging me for my secret before they'd even finished their first one.
Complete Ingredients List
- Cream cheese: creates that trademark velvety feel when warmed up and forms the base of your filling
- Crab meat: go for genuine lump crab for top-notch taste though fake crab works in a rush
- Green onions: brings brightness and a pop of color to the mixture
- Garlic powder: adds rich flavor without taking over the subtle crab
- Onion powder: spreads mild onion taste throughout without chunks
- Worcestershire sauce: delivers that deep savory kick that makes seafood shine
- Egg roll wrappers: bigger than wonton wrappers for a heartier bite
- Oil for frying: pick canola or vegetable oil since they can handle high heat
Easy Cooking Method
- Whip Up The Base:
- Beat the room-temp cream cheese till it's light and creamy. Throw in your garlic powder, onion powder, Worcestershire sauce, and sliced green onions. Mix everything until it's completely blended with no white streaks left. Don't rush this part—it builds your flavor foundation.
- Add The Crab:
- Carefully mix the crab chunks into your cream cheese blend using gentle motions instead of hard stirring. This keeps the crab pieces intact and stops the mixture from breaking down too much. You should be able to see nice crab bits throughout.
- Load The Wrappers:
- Lay each egg roll wrapper flat with one corner facing you like a diamond. Put about 3 tablespoons of your filling in the middle of each one. Don't go overboard or they might burst when you cook them.
- Wrap Them Up:
- Bring the bottom corner up over your filling, then tuck the right and left corners toward the middle. Roll toward the last corner and dab some water on the edge before finishing the roll. The water works like glue to keep your egg rolls closed during frying.
- Cook Till Golden:
- Get your oil to exactly 375 degrees—grab a thermometer to check. Carefully drop your egg rolls into the hot oil, doing small batches so they don't touch. Fry until they turn golden brown and crunchy, usually about 2-3 minutes per batch. Keep your oil temp steady between batches.
- Cool And Serve:
- Take out egg rolls with a slotted spoon and put them on paper towels. Let them sit for about 2 minutes before serving. The inside will be super hot at first, so give them a moment to cool down to a safe temp.
Crab rangoon was always what we'd treat ourselves to at restaurants, but making our own takes things up a notch. My kid who usually runs from anything seafood now asks for these constantly, which shows how even picky eaters can't resist the magic combo of smooth cheese and tender crab.
Tasty Dipping Choices
Sweet chili sauce makes the perfect match that most places serve with crab rangoon, giving you that sweet-spicy kick against the creamy inside. Want to make your own? Just simmer some rice vinegar with sugar and red pepper flakes until it thickens a bit.
For an Asian-style option that really brings out the seafood, try soy ginger sauce. Mix up some low-salt soy sauce with fresh grated ginger, a drizzle of honey, and a splash of rice vinegar for some zing.
Kids typically love duck sauce with its fruity taste. The sweet apricot flavor works nicely with the savory filling without drowning out the gentle crab taste.
Prep-Ahead Suggestions
You can mix up the filling two days early and keep it in a sealed container in your fridge. Just let it warm up to room temp before you start filling wrappers so it spreads easier.
Already rolled but uncooked egg rolls will stay good in the fridge for up to a day. Arrange them in a single row on a parchment-lined tray and cover them loosely with plastic. Don't pile them up or they'll get stuck together.
Got leftovers? Once they've cooled down completely, lay cooked egg rolls flat on a baking sheet and freeze them solid. Then toss them in a freezer bag. To warm up, pop the frozen rolls into a 375 degree oven for around 10 minutes until they're hot and crispy again.
Oven-Baked Version
Want something lighter? You can bake these instead of frying them. Heat your oven to 425 degrees and put your rolled egg rolls on a tray lined with parchment. Lightly coat them with oil spray or brush, then bake for 15-20 minutes until golden, flipping them halfway.
The baked ones won't have that same bubbly crust, but they still taste amazing with way less oil. The inside stays creamy and yummy, making this a solid choice for friends watching their calories.
Frequently Asked Questions
- → Can I use fake crab instead of real crab?
Yes, imitation crab works as a substitute. It still tastes great and has a nice texture.
- → Is it possible to bake instead of fry them?
Definitely! Bake them at 375°F for 15-20 minutes. Brush them with oil to get that golden look.
- → What’s a good sauce to serve with these rolls?
Sweet chili sauce, soy sauce, or even honey mustard pair perfectly with these rolls.
- → How do I stop the rolls from falling apart while frying?
Make sure you seal the edges well using water and roll them tightly to keep them intact.
- → Can I prepare these ahead of time?
Yes, you can make them in advance and pop them in the fridge. Fry them up fresh before serving for the crunchiest finish.