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Crispy Crab Rangoon Egg Rolls with creamy filling served on a plate

Crab Rangoon Egg Rolls

These Crab Rangoon Egg Rolls are a delicious fusion appetizer filled with crab meat and cream cheese, perfectly fried for a crispy exterior and savory filling.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: Fusion
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Filling
  • 8 oz crab meat
  • 8 oz cream cheese softened
  • 2 tbls green onions finely chopped
  • 1 clove garlic minced
  • to taste seasoning such as salt and pepper
For Frying
  • 12 pieces egg roll wrappers
  • 2 cups oil for frying

Method
 

Preparation
  1. In a bowl, mix the crab meat, cream cheese, green onions, garlic, and seasoning until well blended.
  2. Take an egg roll wrapper and place about 2 tablespoons of the filling in the center.
  3. Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly to seal.
Frying
  1. Heat oil in a deep fryer or large pot to 350°F (175°C).
  2. Carefully add the egg rolls to the hot oil, a few at a time, and fry until golden brown, about 3-4 minutes.
  3. Remove egg rolls from oil and drain on paper towels.

Notes

For an added kick, serve with sweet chili sauce. Make sure your oil is hot enough for perfect crispiness. Do not overfill wrappers to prevent bursting. Refrigerate leftovers for up to three days and reheat in the oven.