Crab Rangoon Egg Rolls (Printable)
Golden crispy rolls filled with savory crab cream cheese mixture. Perfect party appetizer ready in 35 minutes.
# 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
→ Assembly
10 - 12 egg roll wrappers
11 - 1 egg, beaten
→ Frying
12 - Vegetable oil, for deep frying
→ Optional Serving
13 - ¼ cup sweet chili sauce
# How-To Steps:
01 - Combine softened cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sesame oil, black pepper, and salt in a medium bowl. Mix thoroughly until completely smooth and evenly incorporated.
02 - Position an egg roll wrapper on a clean work surface with one corner pointing toward you. Spoon approximately 2 tablespoons of filling onto the wrapper near the bottom corner, leaving a small border.
03 - Fold the bottom corner tightly over the filling. Fold in both side corners. Continue rolling upward toward the top corner. Brush the exposed edge with beaten egg and press firmly to seal completely. Repeat with remaining wrappers and filling.
04 - Pour vegetable oil into a deep skillet or heavy pot to a depth of 2 inches. Heat over medium-high heat until the temperature reaches 350°F.
05 - Working in batches to avoid overcrowding, carefully place egg rolls into the hot oil. Fry for 3 to 4 minutes, turning frequently, until deep golden brown and crispy throughout. Adjust heat as needed to maintain temperature.
06 - Remove egg rolls using tongs and transfer to a wire rack or paper towel-lined plate to drain excess oil. Serve immediately while hot, with sweet chili sauce on the side if desired.
# Expert Advice:
01 -
- They fry up golden and stay impossibly crispy, even after sitting out for a bit during parties
- The filling comes together in minutes and tastes just like your favorite restaurant appetizer but better
02 -
- Make sure the oil is hot enough before adding the egg rolls or they will turn out greasy and soggy
- Don't crowd the pan because dropping the oil temperature ruins the crispy texture you want
03 -
- Keep a small bowl of water handy to wet your fingers if the wrapper edges aren't sealing well
- Use kitchen shears to trim any excess wrapper before rolling for perfectly uniform egg rolls