Crab Rangoon Egg Rolls
Crab Rangoon Egg Rolls are egg rolls filled with cream cheese, crab, green onions, plus a few other seasonings. Then you roll them up, fry them, and dunk them into a delicious sweet sauce. If you love cream cheese wontons and crab rangoon, this little snack is perfect for you!
Crab and Cream Cheese filled Egg Rolls
Crab Rangoon is a popular American Chinese appetizer consisting of imitation crab, cream cheese, green onions and a few other ingredients. They are also known as cream cheese wontons, and they are usually stuffed into a wonton and then deep fried. Some places add sugar into the cream cheese as well, but you won’t find that in my recipe. I do, however, like dunking these into a sweetened chili sauce, sweet and sour sauce, or duck sauce once they are ready to eat.
If you do like your crab rangoon to have a subtle sweetness, you can add 1.5 – 2 tablespoons of powdered sugar into your cream cheese mixture. This will give you a more sweet and savory cheesecake-like flavor that some people prefer. The other ingredients will keep this recipe savory, so it will not taste like a dessert.
Can you use egg roll wrappers to make Crab Rangoon?
Although crab rangoon is usually made into small wontons, I made my version using egg roll wrappers. Since the egg roll wrappers are bigger than wonton wrappers, they hold more filling, and take less time to make. Crab Rangoon Egg Rolls are an easy way to enjoy crab rangoon in a slightly larger vessel. More deliciousness for you! These crab and cream cheese egg rolls make the perfect appetizer.
Once I roll these up, I lightly pan fry them. You can deep fry them if you have a deep fryer, but truthfully, I prefer to pan fry instead of deep fry whenever possible. I use a neutral oil like canola oil or vegetable oil when I am frying.
Can you make Crab Rangoon Egg Rolls in the Air Fryer?
I also did try to air fry them, and the taste was great, but some of them burst at the seems a little bit. If you are only making these for yourself and you do not care about them looking perfect, then I encourage you to air fry them. Spray each egg roll with cooking spray and then cook at 360F for 8 minutes, flipping them after 6 minutes.
What type of sauce goes with Crab Rangoon?
I have always seen crab rangoon and cream cheese wontons being served with a very bright pink or light red sauce. The sauce is always a sweet sauce. You can use leftover duck sauce packets that you get from Chinese Takeout, or you can buy a sauce like I did. I picked up some Sweet Chili Sauce from trader joes. It is sweet and has a little kick which I like.
How to Roll Egg Rolls
- Set up your egg roll making station: Fill a small bowl with water. You will use a little of this water to seal every egg roll
- Lay an egg roll wrapper on the table, with a point facing toward you. Add 1.5 tablespoons of filling in the lower middle area of the egg roll wrapper. Then, fold up the bottom half of the wrapper, fold over both sides, and then add water to the upper triangle of the wrapper. Fold it over so that it sticks. I have a video of how I did this on my Instagram @spinachandbacon
- Set each egg roll aside until you are ready to fry.
INGREDIENTS
- 16 oz Cream Cheese softened
- 8-12 oz Shredded Crab Meat I used imitation crab meat
- 4 Green Onions diced
- 3 cloves Garlic minced
- 3 tsp Soy Sauce
- 1.5 tsp Worchestershire Sauce
- 14 Eggroll Wrappers
- Oil for Frying
- Sweet Chili Sauce optional
- Duck Sauce optional
Optional – Powder Sugar – a lot of Chinese takeout restaurants add powdered sugar into their crab rangoon mixture. Feel free to add 1.5 tbsp of powdered sugar to this recipe if you like a subtle sweetness to your crab rangoon
INSTRUCTIONS
- Make sure your cream cheese is softened. It is much easier to mix if it has been at room temperature for several hours.
- Mince your garlic and finely dice your green onion
- Combine all of the ingredients in a bowl, except for the egg roll wrappers.
- Set up your egg roll making station: Fill a small bowl with water. You will use a little of this water to seal every egg roll
- Lay an egg roll wrapper on the table, with a point facing toward you. Add 1.5 tablespoons of filling in the lower middle area of the egg roll wrapper. Then, fold up the bottom half of the wrapper, fold over both sides, and then add water to the upper triangle of the wrapper. Fold it over so that it sticks. I have a video of how I did this on my Instagram @spinachandbacon
- Set each egg roll aside until you are ready to fry.
- Add enough oil to come up half of an inch in a large skillet. You want the oil to be high enough to cover half of each egg roll, and then you will flip it and fry the other side.
- Bring the skillet to medium heat. Once the oil is hot, add the egg rolls to the pan. Once each side has gotten nicely brown, flip it over. Once both sides are brown, place each egg roll on a paper towel lined plate to catch any excess oil.
- Serve with a sweetened sauce of your choosing. I like to eat this with sweet chili sauce.
If you like this recipe, you will also like:
Crab Rangoon Egg Rolls
Ingredients
- 16 oz Cream Cheese softened
- 8-12 oz Shredded Crab Meat I used imitation crab meat
- 4 Green Onions diced
- 3 cloves Garlic minced
- 3 tsp Soy Sauce
- 1.5 tsp Worchestershire Sauce
- 14 Eggroll Wrappers
- 1.5 tbsp powdered sugar (optional) for people who like their crab rangoon a little sweet
- Oil For Frying
- Sweet Chili Sauce optional
- Duck Sauce optional
Instructions
- Make sure your cream cheese is softened. It is much easier to mix if it has been at room temperature for several hours.
- Mince your garlic and finely dice your green onion
- Combine all of the ingredients in a bowl, except for the egg roll wrappers.
- Set up your egg roll making station: Fill a small bowl with water. You will use a little of this water to seal every egg roll
- Lay an egg roll wrapper on the table, with a point facing toward you. Add 1.5-2 tablespoons of filling in the lower middle area of the egg roll wrapper. Then, fold up the bottom half of the wrapper, fold over both sides, and then add water to the upper triangle of the wrapper. Fold it over so that it sticks. I have a video of how I did this on my Instagram @spinachandbacon
- Set each egg roll aside until you are ready to fry.
- Add enough oil to come up half of an inch in a large skillet. You want the oil to be high enough to cover half of each egg roll, and then you will flip it and fry the other side.
- Bring the skillet to medium heat. Once the oil is hot, add the egg rolls to the pan. Once each side has gotten nicely brown, flip it over. Once both sides are brown, place each egg roll on a paper towel lined plate to catch any excess oil.
- Serve with a sweetened sauce of your choosing. I like to eat this with sweet chili sauce.
Love this recipe. I’ve tried them and it’s a great combo of crunchy and creamy!