CRAB RANGOON EGG ROLLS

Edi toron
  • 8 oz (225g) cream cheese, softened
  • ½ lb (225g) lump or claw crab meat, picked over
  • 2 tbsp green onions, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp soy sauce (or tamari for GF)
  • 1 tsp sugar
  • ½ tsp sesame oil
  • Pinch of white pepper or cayenne (optional)
  • Optional: 1 tsp Worcestershire sauce for umami depth

For Assembly:

  • 20–24 egg roll wrappers (not wonton—larger and thicker)
  • 1 egg, beaten (for sealing)
  • Oil for frying (vegetable, canola, or peanut)

For Serving:

  • Sweet chili sauce
  • Soy-ginger dipping sauce (soy + rice vinegar + sesame oil + ginger)
  • Sliced green onions or sesame seeds

💡 Pro Tips:

  • Gently fold in crab—don’t break up lumps!
  • Pat crab dry—excess moisture = soggy rolls.
  • Keep wrappers covered with a damp towel—they dry out fast.

Step-by-Step Instructions (Crispy, Leak-Proof, Foolproof)

1. Make the Filling

  • In a bowl, beat cream cheese until smooth.
  • Mix in soy sauce, sugar, sesame oil, garlic, green onions, and seasoning.
  • Gently fold in crab meat. Chill 10–15 minutes (helps with rolling).

2. Roll Like a Pro

  • Place 1 egg roll wrapper on a clean surface in a diamond shape (point toward you).
  • Spoon 1½–2 tbsp filling just below the center.
  • Fold bottom corner over filling.
  • Fold left and right corners inward.
  • Roll tightly upward, sealing the top corner with beaten egg.
  • Place seam-side down on a tray. Cover with a damp towel.

3. Fry to Golden Perfection

  • Heat 2–3 inches of oil in a deep pot to 350–375°F (175–190°C).
  • Fry 2–3 rolls at a time (don’t crowd!) for 3–4 minutes, turning once, until deep golden brown.
  • Drain on a wire rack (not paper towels—keeps them crisp!).

4. Serve Immediately

  • Serve hot with sweet chili sauce or soy-ginger dip.
  • Garnish with green onions and sesame seeds.

Make-Ahead & Freezing Tips

  • Freeze uncooked rolls: Place on a baking sheet, freeze solid, then transfer to a bag. Fry from frozen—add 1–2 minutes to cook time.
  • Prep filling ahead: Up to 24 hours in fridge.
  • Air fryer option: Spray with oil, air fry at 400°F for 8–10 minutes, flipping halfway.

Serving Suggestions

  • 🥢 Appetizer platter: With spring rolls, edamame, and dumplings
  • 🍸 Cocktail hour: Pair with a crisp lager or lychee martini
  • 🎉 Game day: Alongside wings and cold beer
  • 🥢 Dinner starter: With miso soup and cucumber salad

Frequently Asked Questions

Q: Can I use imitation crab?
A: Yes—but real crab gives superior flavor and texture. If using imitation, drain well and chop finely.

Q: No egg for sealing?
A: Use cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

Q: Gluten-free?
A: Use GF egg roll wrappers (like Dynast brand) and tamari.

Q: Baking instead of frying?
A: Possible, but won’t be as crisp. Brush with oil, bake at 425°F for 15–18 minutes, flipping once.

A Bite of Crispy Heaven

Crab Rangoon Egg Rolls aren’t just an appetizer—they’re a celebration of texture and flavor: creamy inside, shatteringly crisp outside, with just the right balance of sweet, salty, and savory.

So mix that filling, roll with care, and fry with confidence. Because sometimes, the best moments come wrapped in a golden shell—and served with a side of sweet chili sauce.

“Life’s too short for soggy egg rolls. Make them crispy, creamy, and crabby.” 🦀🥟✨

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