Crab Rangoon Egg Rolls are filled with fresh crab meat, cream cheese, and a perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer.
I love appetizer-type foods. I think they are my absolute favorite food group. Egg rolls are so versatile and easy to stuff and fry or bake up. Thanks to ready-made egg roll skins, making all kinds of great fried treats is a cinch. Anything you can think of can be done with these once you learn how to roll them.
Crab Rangoon Egg Rolls are like regular crab rangoons but with an extra big helping of the best part. They are filled with crab, cream cheese, green onions, and the right mix of spices. Using a thermometer, I heat the oil in a heavy stock pot on the stove. If you are making these for a holiday party or for fun on game day, a deep fryer would be helpful. People love these Crab Rangoon Egg Rolls, so they’re always a good choice for a party. Even kids like them. I like to use real cooked white crab flake in them, but you don’t need a lot of crab meat for them to taste great. If that isn’t available or the price of fresh crab is too high for you, you can use fake crab meat instead.
Crab rangoon sometimes called crab puffs or crab cheese wontons are a beloved American-Chinese appetizer featuring a crispy exterior with a creamy, savory interior filling. Typically, they are made by wrapping a mixture of cream cheese, crab meat and seasonings in thin wonton wrappers before frying or baking. However, using egg roll wrappers instead offers a fun twist on this classic recipe.
Egg roll wrappers are thicker and sturdier than their wonton counterparts. So, how does the change in wrapper switch up the texture and taste? Can you successfully craft crab rangoon with egg roll wrappers? Here’s the lowdown on reinventing crab rangoon using readily available egg roll wrappers.
Why Use Egg Roll Wrappers?
First let’s examine the benefits of using egg roll wrappers for crab rangoon
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Easy to find: Egg roll wrappers are stocked in most grocery stores. Wonton wrappers may require a trip to an Asian specialty market.
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Heartier texture The thicker wrapper gives the rangoon a substantial crunch when fried or baked,
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No leaks: The sturdy egg roll wrapper prevents filling from oozing out as wonton wrappers sometimes do.
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Fun twist: Egg roll crab rangoon puts a new spin on a well-known appetizer.
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Kid-friendly: Kids will love the extra crispy texture of the egg roll version.
With egg roll wrappers checked off your grocery list, it’s time to get cooking!
Assembling Egg Roll Crab Rangoon
Making crab rangoon with egg roll wrappers follows the same process as the original, with just a few adjustments:
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Use fresh crab: Splurge on fresh crab meat for the best flavor and texture. Choose jumbo lump crab if available.
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Adjust filling proportions: Scale back the cream cheese a bit to account for the larger wrappers.
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Moisten the edges: Seal the egg roll wrappers well by moistening all edges with water prior to sealing.
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Don’t overstuff: Allow at least 1 1/2 inches of space at the ends for sealing room. Overstuffing can lead to cracks and leaks.
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Fold corners tightly: Make tight diagonal folds at the corners to prevent filling escapes.
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Chill before cooking: Let assembled rangoon chill for 30-60 minutes to allow wrappers to adhere.
With a delicate touch and proper sealing, you’ll have restaurant-quality crab rangoon every time.
Frying vs. Baking Egg Roll Crab Rangoon
The beauty of using sturdy egg roll wrappers is that you can either fry or bake the crab rangoon with equally delicious results.
To fry:
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Heat oil to 375°F in a heavy pot or deep fryer.
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Fry rangoon 2-3 minutes until golden brown, turning once.
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Drain on paper towels and serve warm.
To bake:
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Preheat oven to 400°F. Line a baking sheet with parchment.
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Arrange rangoon on sheet and lightly spray with oil.
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Bake 12-14 minutes until golden brown, gently flipping once.
Both cooking methods yield irresistibly crispy crab rangoon. Just be sure to keep a close eye to prevent burning.
Tips for Perfect Egg Roll Crab Rangoon
Follow these pro tips for crab rangoon success:
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For a crisper exterior, double wrap the rangoon.
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Brush wrappers lightly with egg wash for enhanced browning.
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Freeze assembled, uncooked rangoon for up to 3 months.
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Cut a slit in wrappers before frying or baking for even cooking.
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Serve with duck sauce, sweet chili sauce or sriracha mayo for dipping.
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Substitute diced water chestnuts or bean sprouts for added crunch.
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For a spicy kick, add sriracha or crushed red pepper flakes to the filling.
With a few minor adjustments, egg roll wrappers allow you to experience the nostalgic flavors of crab rangoon in an exciting new way.
Creative Crab Rangoon Combinations
Once you master the basics, get creative with these fun flavor variations:
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Mexican Crab Rangoon – Add diced jalapenos, cilantro and chipotle seasoning to the filling. Serve with avocado salsa.
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Caprese Crab Rangoon – Stir diced tomatoes, shredded basil and mozzarella into the crab filling.
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Buffalo Crab Rangoon – Mix in shredded chicken, hot sauce and blue cheese crumbles for a Buffalo chicken twist.
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Reuben Crab Rangoon – Combine diced corned beef, sauerkraut and Swiss cheese for a Reuben-inspired filling.
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Greek Crab Rangoon – Include crumbled feta, red onion, lemon zest and oregano in the filling.
The possibilities are endless when you think outside the (wonton) wrapper!
Enjoy the Crispy, Craveable Results
Crab rangoon is a universally loved appetizer for good reason – it delivers the irresistible flavors of crab and cream cheese in crispy, bite-sized form. Using egg roll wrappers offers a fun way to experience this classic Chinese-American recipe from a fresh angle.
The sturdier wrappers stand up nicely to frying or baking, yielding crispy, craveable morsels packed with rich filling in every bite. So next time you get a hankering for crab rangoon, reach for the egg roll wrappers and reinvent this favorite snack. Your taste buds will thank you!
Recipe notes and helpful tips
- If at all possible, use fresh crab. I used King Crab because that’s what I like best for these. Mountain Crab, Blue Crab, Stone Crab, and Snow Crab are some other crabs that you can use.
- In a pinch, substitute canned or imitation crab meat. If using imitation, be sure to chop it up fine.
- You can find egg roll wrappers in most grocery stores next to the fresh food in the fridge.
- Soften the cream cheese to room temperature.
- If you like your crab rangoon a little sweet, add 1/2 tablespoon of sugar or mirin.
- Some good oils to use are peanut, vegetable, or canola.
- A candy thermometer on the Dutch oven’s side will help you keep the oil at 375 degrees all the time. When you add the egg rolls, the temperature will drop, so raise it a bit. The oil will get hotter when you take the egg rolls out of it, so lower the heat a bit.
I love these crispy, cream-filled pieces of heaven. I hope you do too! We love having people over all year long! Are you having anyone over in the next few months?
How to make Crab Rangoon Egg Rolls.
Combine the cream cheese, Worcestershire sauce, garlic powder, onion powder, green onions, and crab meat. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Bring the corner closest to you up and over, then tuck it in gently, making sure there are no extra air bubbles. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper.
Heat oil in a fryer or Dutch oven to 375 degrees. Fry 2-3 at a time until golden brown. Drain on paper towels and serve warm.
Crab Rangoon Eggrolls- No one can resist this delicious twist on a classic CRAB RANGOON
FAQ
Can you use egg roll wrappers instead of wonton?
Are egg roll wrappers the same as dumpling wrappers?
Can you use dumpling wrappers for rangoons?
Is there a difference between egg roll and spring roll wrappers?
How do you make Crab Rangoon egg rolls?
How to make Crab Rangoon Egg Rolls. Combine the cream cheese, Worcestershire sauce, garlic powder, onion powder, green onions, and crab meat. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump.
How do you make a crab sandwich with egg rolls?
Preheat 2-inches of oil in a large pot to 375F. In a large mixing bowl, use an electric mixer to beat together the cream cheese, Worcestershire sauce, green onions, garlic powder, and onion powder until smooth. Stir in the crabmeat. Lay out 8 egg rolls wrappers on a clean surface. Scoop the crab mixture evenly into the center of each wrapper.
What do Crab Rangoon egg rolls taste like?
These easy crab rangoon egg rolls taste just like they are from your favorite takeout spot! Ready-made egg roll wrappers get filled with both real crab meat and imitation crab meat and cream cheese, have three cooking options then dipped in sweet chili sauce. These crab cream cheese rolls are crispy, creamy, and sweet!
Did Chinese eat crab rangoon egg rolls?
Cream cheese is nonexistent in authentic Chinese food, therefore, it is unlikely that this dish was invented by the Chinese! Stuffed with crab and cream cheese, and rolled into an egg roll wrapper, these Crab Rangoon Egg Rolls are deep fried until golden and crispy.