Creamy Crab Rangoon Eggroll

This Crab Rangoon Eggroll recipe transforms the beloved classic appetizer into a crispy, golden treat that’s perfect for parties or cozy nights at home. The creamy, savory filling wrapped inside a crunchy shell offers a delightful combination of textures and flavors that everyone will love.

I first made these for a weekend get-together, and they disappeared faster than I expected. Now they’re a go-to whenever friends come over craving something special.

Ingredients

• Cream cheese: softened to room temperature to ensure a smooth, creamy filling
• Worcestershire sauce: for a subtle tang that lifts the crab flavor
• Garlic powder: adds warmth and depth without overpowering the dish
• Onion powder: gives a mild savory note that complements the crab meat
• Lump crab meat: drained thoroughly to avoid soggy filling, choose a fresh and flaky brand like Bumble Bee for best texture
• Green onions: thinly sliced for a fresh, slightly sharp bite and pretty flecks of green
• Large egg roll wrappers: make it easy to roll and fry the egg rolls until perfect crispness
• Canola oil: for frying, chosen for its high smoke point and neutral flavor that lets the filling shine
• Egg and water: mixed to create the egg wash that seals the wrappers firmly

Instructions

Sauté the Aromatics:

This recipe does not require precooked aromatics but instead relies on powders to enhance the filling. Make sure your cream cheese is softened to create a smooth mixture.

Prepare the Filling:

In a medium bowl, combine cream cheese, Worcestershire sauce, garlic powder, and onion powder. Stir well until everything is perfectly blended with no lumps remaining.

Incorporate Crab and Green Onions:

Add the well-drained lump crab meat and thinly sliced green onions to the cream cheese mixture. Fold gently to keep the crab lumps intact for texture.

Create the Egg Wash:

Whisk together one room temperature egg and one teaspoon of water in a small bowl until smooth. This will help seal your egg roll wrappers securely.

Assemble the Egg Rolls:

Place one egg roll wrapper on a clean surface in a diamond shape. Brush about a one-inch border on all sides of the wrapper with the egg wash. Using a cookie scoop or spoon, place two scoops of the crab filling horizontally in the center and shape it into a log approximately three and a half to four inches long.

Fold and Roll:

Fold the left corner over the filling so it reaches the center. Then fold the right corner over so the edges overlap. Next fold the top corner down, and gently roll the wrapper tightly toward the bottom point while tucking in any loose edges. Use extra egg wash to seal the final edge securely.

Repeat Assembly:

Continue assembling all egg rolls, placing them on parchment-lined trays ready for frying.

Heat Oil to Temperature:

Fill your electric deep fryer with canola oil up to the fill line and heat it to 350 degrees Fahrenheit.

Fry Until Golden:

Place 3 to 4 crab rangoon egg rolls in the fryer basket carefully then lower into hot oil. Fry for approximately 2 to 3 minutes until the egg rolls turn golden brown. Gently shake the basket occasionally to prevent sticking.

Drain Excess Oil:

Remove the cooked egg rolls using tongs and place them on paper towels to absorb excess oil.

Serve with Garnish and Sauce:

Transfer the drained egg rolls to a serving platter, sprinkle with extra sliced green onions and serve hot with sweet chili sauce on the side for dipping.

My favorite ingredient is the Worcestershire sauce because it adds an unexpected depth that makes the filling more complex and satisfying. One time, I made a batch for a holiday party and was thrilled when even non-seafood lovers went back for seconds.

Storage Tips

If you want to save time on a busy day, assemble the egg rolls without frying and store them in an airtight container in the refrigerator for up to 24 hours. When ready to cook, fry directly from the fridge adding an extra 30 seconds to your frying time. Leftovers should be kept in the fridge and eaten within two days for best texture and flavor.

Ingredient Substitutions

Cream cheese can be swapped for mascarpone for a slightly milder richness or a dairy-free cream cheese alternative for dietary needs. If you prefer a firmer crab flavor, use claw meat or fresh cooked crab instead of lump canned crab. You may use soy sauce instead of Worcestershire sauce, though the flavor profile will be closer to traditional Asian egg rolls.

Serving Suggestions

Serve these crab rangoon egg rolls as an appetizer alongside a crisp Asian-inspired slaw or simple cucumber salad to cut through the richness. They also pair wonderfully with a cold beer or a lightly sweetened iced tea. For dipping sauces, try a salsa roja or even a spicy mayo to mix it up.

This recipe is a reliable crowd-pleaser with a perfect balance of creamy and crispy. Enjoy the process and the delicious results!

FAQs about Recipes

→ How do I prevent the egg rolls from breaking while frying?

Ensure the wrappers are tightly rolled and sealed using the egg wash. Fry in hot oil at 350°F and avoid overcrowding the fryer basket for even cooking.

→ Can I prepare the egg rolls in advance?

Yes, assemble the rolls and store them on a parchment-lined tray in the fridge. Fry them shortly before serving for crispiness.

→ What is the best way to drain excess oil after frying?

Place fried egg rolls on a paper towel-lined plate to absorb extra oil and maintain crisp texture.

→ What dipping sauce pairs well with these egg rolls?

Sweet chili sauce complements the savory and creamy crab filling perfectly, adding a touch of sweetness and mild heat.

→ Can I substitute cream cheese with another ingredient?

While cream cheese provides the creamy texture, you may try mascarpone or a mild soft cheese, though flavor and consistency could vary.