Crab Rangoon Egg Rolls

Recipe Details

Author

Tinsuf Kitchen

Cuisine

American Chinese

Category

Appetizer, Snack

Keywords

crab rangoon egg rolls, crab appetizer, cream cheese egg rolls, air fryer egg rolls, party snack, tinsuf

Prep Time

20 minutes

Cook Time

15 minutes

Total Time

About 35 minutes

Yield

8 egg rolls (serves 4–6)

Ingredients

Egg Rolls

• 8 egg roll wrappers
• 1 cup crab meat, cooked and shredded (drained well)
• 4 oz cream cheese, softened
• 2 green onions, finely chopped
• 1 small garlic clove, minced
• 1 teaspoon soy sauce
• ½ teaspoon Worcestershire sauce
• Vegetable oil, for frying
• Water or beaten egg, for sealing

Quick Dipping Sauce (optional but recommended)

• 3 tablespoons sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey or brown sugar
• Pinch of grated garlic or ginger (optional)

Substitutions

• Imitation crab or chopped cooked shrimp may replace the crab.
• For a vegetarian option, use finely diced tofu and extra scallions.
• Add a dash of hot sauce or red pepper flakes for heat.

Instructions

1. Make the filling: In a bowl, mix the crab, cream cheese, green onions, garlic, soy sauce, and Worcestershire until smooth and evenly combined.
2. Fill and roll: Place a wrapper like a diamond. Spoon ~2 tablespoons filling in a log near the lower third. Fold bottom corner over filling, fold in sides snugly, then roll up tightly. Seal the tip with water (or a little beaten egg). Repeat.
3. Fry: Heat 1½–2 inches oil in a deep skillet to 375°F / 190°C. Fry egg rolls in batches 3–4 minutes, turning, until deep golden and blistered. Drain on a rack or paper towels.
4. Mix the sauce: Stir sweet chili sauce, soy sauce, rice vinegar, honey, and optional aromatics in a small bowl.
5. Serve: Let egg rolls rest 2 minutes (centers are hot), then serve with dipping sauce.

Alternate Cooking Methods

• Baked: Brush or spray rolls lightly with oil and bake at 400°F (200°C) for 15–20 minutes, turning once, until crisp and golden.
• Air Fryer: Air-fry at 370°F (188°C) for 8–10 minutes, flipping halfway, until browned and blistered.

Troubleshooting & Consistency Tips

• Leaky rolls: Keep filling 1–2 tablespoons; overfilling causes bursts. Seal edges with water or beaten egg and press firmly.
• Greasy texture: Oil was too cool. Maintain 360–375°F and fry in small batches so the temperature stays steady.
• Watery filling: Squeeze excess moisture from crab and pat dry. Soften cream cheese—not melted—for a stable mixture.
• Wrappers tearing: Keep wrappers covered with a damp towel while rolling so they do not dry out.

Storage & Make-Ahead

• Make ahead: Roll and refrigerate up to 24 hours, covered tightly.
• Freeze uncooked: Freeze on a parchment-lined sheet until firm, then store in a bag up to 2 months. Fry/bake from frozen; add a few minutes.
• Leftovers: Reheat at 350°F (175°C) for 10–15 minutes or in an air fryer until hot and crisp. Avoid microwaving, which softens the shell.

Why This Recipe Works

• Balanced filling: Cream cheese provides body; soy and Worcestershire add umami; scallion and garlic bring freshness.
• Tight roll, high heat: A compact roll limits oil absorption, while 375°F creates a blistered, shatter-crisp shell.
• Versatile methods: Frying gives maximum crunch, while baked and air-fried options keep the process lighter and hands-off.

Expert Tips

1. Flavor boosts: Add ½ teaspoon lemon zest, a splash of sesame oil, or a pinch of white pepper to the filling.
2. Gluten-free path: Use gluten-free wrappers and tamari (or wrap in rice paper and bake/air-fry).
3. Party scaling: Recipe doubles cleanly; keep fried rolls warm on a rack in a 250°F oven for up to 30 minutes.
4. Food safety: If using raw seafood, cook thoroughly; most packaged crab is pasteurized and ready to eat—still heat the center until steaming.

Nutrition (Approximate, per egg roll)

~210 calories;
8 g protein;
16 g carbohydrates;
12 g fat;
~360 mg sodium.
Values vary with brand of wrappers, filling, and cooking method.