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Crab Rangoon Egg Rolls Recipe

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3.9 from 22 reviews

Crab Rangoon Egg Rolls combine the creamy richness of full-fat cream cheese with the delicate flavor of real and imitation crab meat, infused with savory hints of soy sauce and aromatic spices. Wrapped in crispy egg roll wrappers and perfectly deep-fried to a golden brown, these egg rolls make an irresistible appetizer or party snack, served best with a sweet chili dipping sauce.

Ingredients

Filling

  • 12 oz full-fat cream cheese, room temperature
  • ½ tablespoon soy sauce
  • 1 teaspoon honey or sugar
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 4 large green onions, thinly sliced (whites and greens)
  • ½ lb real crab meat, drained
  • ½ lb imitation crab meat, finely chopped

Binding Paste

  • 2 tablespoons all-purpose flour
  • 3 tablespoons water

Wrapping and Frying

  • 12-16 egg roll wrappers
  • Vegetable or canola oil, for frying (2-3 inches in pot)

Serving

  • Sweet chili sauce for dipping

Instructions

  1. Prepare the Filling: In a large bowl, blend together the cream cheese, soy sauce, honey, onion powder, garlic powder, and kosher salt until the mixture is smooth. Gently fold in the sliced green onions to evenly distribute.
  2. Add Crab Meat: Carefully fold in both the real crab meat and chopped imitation crab meat, ensuring that the crab pieces stay intact and the filling is well combined without becoming mushy.
  3. Make the Flour Paste: In a small bowl, mix the all-purpose flour and water until a smooth paste forms. This paste will act as the glue to seal the egg rolls securely.
  4. Assemble the Egg Rolls: Lay one egg roll wrapper flat on a clean surface, positioning it like a diamond. Place approximately 3 tablespoons of the crab filling in a log shape along the bottom third of the wrapper. Brush all edges of the wrapper generously with the flour paste.
  5. Roll the Egg Rolls: Fold the bottom corner of the wrapper over the filling, then fold both the left and right corners inward. Continue rolling tightly upward to form a log, pressing the seam to seal completely to prevent filling leakage.
  6. Rest Before Frying: Place the sealed egg rolls on a baking sheet and cover with a damp towel. Optionally, refrigerate the rolls while heating oil; this helps the wrappers seal better and keeps the filling intact during frying.
  7. Heat the Oil: In a Dutch oven or heavy-bottomed pot, add 2 to 3 inches of vegetable or canola oil and heat it over medium-high until it reaches 350°F (175°C), as measured by an oil thermometer.
  8. Deep Fry the Egg Rolls: Fry the egg rolls in batches of 3 to 4 at a time, ensuring not to overcrowd the pot. Cook each batch for 1 to 2 minutes, turning occasionally for even golden-brown crisping and crispy bubbles forming on the surface.
  9. Drain and Serve: Remove the cooked egg rolls with a slotted spoon and place them on a wire rack or paper towel-lined baking sheet to drain excess oil. Serve warm paired with sweet chili sauce or your favorite dipping sauce.

Notes

  • Store cooked egg rolls in a covered container in the refrigerator for up to two days. Reheat by frying, air frying, or baking until warmed through, noting that the wrappers may lose some crispiness.
  • Pre-assembled, uncooked egg rolls can be stored airtight in the refrigerator for up to two days before frying.
  • Use a splatter screen during frying to minimize oil splatters as egg rolls approach doneness.
  • Ensure oil temperature stays consistent at 350°F for best frying results and crispy texture without greasiness.

Find it online: https://flavorspath.com/crab-rangoon-egg-rolls-recipe/