Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls


Crab Rangoon Egg Rolls combine the beloved flavors of classic Crab Rangoon with the satisfying crunch of egg rolls. This fusion dish is a delightful and unique appetizer that’s sure to impress your guests. Here’s an original recipe, free from content duplication, for you to enjoy.


For the Filling:

  • 8 oz (about 1 cup) crab meat, preferably imitation crab, finely chopped
  • 8 oz cream cheese, softened
  • 2 green onions, thinly sliced
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • Salt and pepper to taste
  • 1 package of egg roll wrappers (10-12 wrappers)

For Frying:

  • Vegetable oil for frying

For Dipping Sauce:

  • 1/4 cup sweet and sour sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • 1/2 teaspoon rice vinegar
  • A pinch of red pepper flakes (optional for heat)


Preparing the Filling:

  1. In a mixing bowl, combine the finely chopped crab meat, softened cream cheese, sliced green onions, Worcestershire sauce, soy sauce, garlic powder, ginger powder, salt, and pepper. Mix until well combined.

Assembling the Egg Rolls: 2. Lay out one egg roll wrapper with a corner pointing toward you, resembling a diamond shape.

  1. Place a generous spoonful of the crab and cream cheese mixture in the center of the wrapper, leaving some space around the edges.
  2. Fold the bottom corner over the filling, then fold the two side corners toward the center.
  3. Roll the egg roll tightly from the bottom to the top, sealing the top corner with a small amount of water.

Frying the Crab Rangoon Egg Rolls: 6. In a large, deep skillet, heat about 1-2 inches of vegetable oil to 350°F (175°C).

  1. Carefully place the crab rangoon egg rolls in the hot oil, seam side down. Fry in batches to avoid overcrowding the pan.
  2. Fry each egg roll for about 2-3 minutes or until they turn golden brown and crispy, turning them to ensure even cooking.
  3. Using a slotted spoon, remove the fried egg rolls and place them on a plate lined with paper towels to drain any excess oil.

Making the Dipping Sauce: 10. In a small bowl, mix the sweet and sour sauce, soy sauce, honey, rice vinegar, and red pepper flakes (if desired) to create a flavorful dipping sauce.

Serving: 11. Serve the hot and crispy Crab Rangoon Egg Rolls with the dipping sauce on the side. Enjoy the delightful fusion of flavors and textures!

Conclusion: Crab Rangoon Egg Rolls offer a unique twist on the classic appetizer by combining the flavors of Crab Rangoon with the satisfying crunch of egg rolls. This original recipe is perfect for gatherings and is sure to be a crowd-pleaser. Enjoy your homemade Crab Rangoon Egg Rolls!

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