Easy Crab Rangoon Egg Rolls a delightful fusion of two beloved appetizers into one irresistible treat. Crispy egg roll wrappers envelop a creamy filling of crabmeat, cream cheese, and savory spices, creating a harmonious blend of textures and flavors that’s sure to tantalize your taste buds. Whether served as an appetizer for a party or enjoyed as a fun twist on a weeknight dinner, these Crab Rangoon Egg Rolls are guaranteed to be a hit with everyone at the table.

Why You’ll Love Easy Crab Rangoon Egg Rolls:

• Irresistible Combination: The creamy filling of crabmeat and cream cheese perfectly complements the crispy exterior of the egg rolls.
• Easy to Make: Simple preparation makes it a great option for both novice and experienced cooks alike.
• Crowd-Pleasing: Sure to impress guests at parties and gatherings, sparking conversation and earning rave reviews.
• Customizable: Easily adapt the recipe with your favorite seasonings and dipping sauces for endless variety.

Personal Story: As a lover of both Crab Rangoon and egg rolls, I’ve always been intrigued by the idea of combining the two into one deliciously innovative dish. After experimenting with various recipes and flavor combinations, I finally perfected the recipe for these Crab Rangoon Egg Rolls, much to the delight of my family and friends. With their crispy exterior and creamy, flavorful filling, these egg rolls have become a staple at our gatherings, disappearing within minutes of hitting the table. Now, I’m thrilled to share this recipe with you, hoping it brings as much joy and satisfaction to your dining experiences as it has to mine.

Key Features:

• Creamy filling with a delicate balance of crabmeat and cream cheese
• Crispy exterior achieved through frying or baking methods
• Quick and easy preparation for hassle-free cooking
• Versatile dish suitable for various occasions and palates

What i need to make Easy Crab Rangoon Egg Rolls

• 8 oz crabmeat, canned or fresh, drained and flaked
• 8 oz cream cheese, softened
• 2 green onions, finely chopped
• 1 teaspoon soy sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• Salt and pepper, to taste
• 12 egg roll wrappers
• Water, for sealing wrappers
• Vegetable oil, for frying (if frying method is preferred)
• Sweet and sour sauce, for dipping

How To Make Easy Crab Rangoon Egg Rolls

1. In a mixing bowl, combine the crabmeat, softened cream cheese, chopped green onions, soy sauce, Worcestershire sauce, garlic powder, ground ginger, salt, and pepper. Mix until well combined and smooth.
2. Lay an egg roll wrapper on a clean work surface, with one corner pointing toward you (like a diamond).
3. Spoon a generous tablespoon of the crabmeat mixture onto the center of the wrapper, spreading it out slightly into a log shape.
4. Fold the bottom corner of the wrapper over the filling, tucking it snugly underneath.
5. Fold the left and right corners of the wrapper over the filling, forming an envelope shape.
6. Moisten the top corner of the wrapper with water, then roll the wrapper tightly away from you, sealing the edge to form a tight seal.
7. Repeat the process with the remaining wrappers and filling until all the filling is used.
8. To fry the egg rolls, heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully add the egg rolls to the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
9. To bake the egg rolls, preheat your oven to 425°F (220°C). Place the rolled egg rolls on a baking sheet lined with parchment paper, seam side down. Lightly brush or spray the egg rolls with oil. Bake for 15-20 minutes, or until golden brown and crispy.
10. Serve the Crab Rangoon Egg Rolls hot with sweet and sour sauce for dipping.

Cooking Tips For Easy Crab Rangoon Egg Rolls:

• Make sure the cream cheese is softened to room temperature for easy mixing and smoother filling.
• Be careful not to overfill the egg roll wrappers to prevent them from bursting during frying or baking.
• For a lighter alternative, you can bake the egg rolls instead of frying them. Simply brush or spray them with oil before baking to achieve a crispy exterior.

Variations For Easy Crab Rangoon Egg Rolls:

• Shrimp Variation: Substitute crabmeat with cooked, chopped shrimp for a different seafood twist.
• Vegetarian Option: Omit the crabmeat and add extra vegetables, such as shredded cabbage, carrots, and mushrooms, for a vegetarian-friendly version.
• Spicy Version: Add a dash of hot sauce or chili flakes to the filling mixture for a spicy kick.

Make It Healthier:

• Opt for reduced-fat cream cheese and whole wheat egg roll wrappers for a lighter option.
• Bake the egg rolls instead of frying them to reduce the amount of oil used.
• Serve with a side of fresh salad or steamed vegetables for added nutrients and fiber.

Closing For Easy Crab Rangoon Egg Rolls offer a delightful fusion of flavors and textures, combining the creamy richness of Crab Rangoon with the crispy exterior of traditional egg rolls. Whether served as an appetizer, snack, or main course, these irresistible treats are sure to impress with their delicious taste and eye-catching presentation. So gather your loved ones and embark on a culinary journey with these delectable Crab Rangoon Egg Rolls, knowing that each bite is a celebration of creativity and flavor.

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Frequently Asked Questions:

Can I prepare the filling ahead of time?

Yes, you can prepare the crabmeat filling in advance and store it in an airtight container in the refrigerator for up to 24 hours before assembling the egg rolls.

Can I freeze the assembled egg rolls before frying or baking?

Absolutely! Once assembled, place the egg rolls in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container for long-term storage. They can be fried or baked directly from frozen, but you may need to adjust the cooking time accordingly.

Can I use imitation crabmeat for this recipe?

While fresh or canned crabmeat is preferred for authentic flavor, you can certainly use imitation crabmeat as a budget-friendly alternative. Just be sure to drain any excess moisture before mixing it with the cream cheese.

What dipping sauces pair well with Crab Rangoon Egg Rolls?

In addition to sweet and sour sauce, these egg rolls pair well with other Asian-inspired dipping sauces, such as sweet chili sauce, soy sauce, or spicy mayo. Feel free to experiment with different sauces to find your favorite combination.

Crab Rangoon Egg Rolls

Recipe by CutsfoodCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• oz (227g) cream cheese, softened

• cup lump crabmeat, drained

• green onions, finely chopped

• clove garlic, minced

• teaspoon soy sauce

• /2 teaspoon Worcestershire sauce

• /4 teaspoon ground black pepper

• package egg roll wrappers

• Water, for sealing wrappers

• Vegetable oil, for frying

• Sweet and sour sauce, for dipping

Directions

• In a large bowl, combine softened cream cheese, lump crabmeat, chopped green onions, minced garlic, soy sauce, Worcestershire sauce, and ground black pepper. Mix until well combined.
• Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
• Place a heaping tablespoon of the crab and cream cheese mixture in the center of the wrapper.
• Moisten the edges of the wrapper with water.
• Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly to seal.
• Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (180°C).
• Carefully place the egg rolls into the hot oil, seam side down, and fry until golden brown, turning occasionally for even cooking. This should take about 3-4 minutes.
• Remove the egg rolls from the oil and place them on a paper towel-lined plate to absorb excess oil.
• Serve the Crab Rangoon Egg Rolls hot with sweet and sour sauce for dipping.