Crab Rangoon with Egg Roll Wrappers: The Secret to Bigger, Better Bites

Crab rangoons or cream cheese wontons are a lot easier to make at home than you think. Using the same ingredients and methods as your favorite American-Chinese takeout restaurants, I’ve perfected this recipe to give you the same delicious taste. The simplicity of the ingredients may even surprise you!.

Your basic takeout crab rangoon filling is made with cream cheese, imitation crab, green onion, salt, and sugar. It’s wrapped in a wonton wrapper and deep-fried in oil until golden and crispy.

There are recipes that call for soy sauce, Worcestershire sauce, or even real crab meat. But these taste the most like the real thing of all the things I’ve tried before.

Crab rangoon is a classic Chinese-American appetizer that’s become a staple of Americanized Chinese takeout joints across the country. The crispy, deep-fried wonton wrappers filled with a creamy mixture of crab and cream cheese offer an irresistible sweet and savory flavor combo.

But what if you could take this poppable appetizer up a notch by supersizing it? Enter crab rangoon made with egg roll wrappers

Using larger egg roll wrappers instead of traditional wonton wrappers to wrap the filling transforms petite crab rangoon into shareable crab rangoon egg rolls – with way more of that craveworthy filling in every bite.

Read on to learn all about how to make this ingenious crab rangoon hack at home, from how to fill and fold the egg roll wrappers to frying up these elevated crab rangoon egg rolls for seriously addicting appetizers

The Benefits of Egg Roll Wrappers

So why use egg roll wrappers instead of wonton wrappers for crab rangoon in the first place? Here are some of the biggest benefits:

More filling capacity – Egg roll wrappers are bigger, so you can add a lot more crab and cream cheese filling in each one. More filling per bite means more flavor!
Easier folding – The larger size of the egg roll wrappers also makes them easier to fold up around the filling without ripping or breaking.
Faster frying – With more surface area, the egg roll wrappers cook up nice and crisp in the oil faster than delicate wonton wrappers.
Heartier texture – Egg roll wrappers have a slightly thicker, more substantial texture when fried for a satisfying crunch.
Easier eating – No need for fiddly utensils with these crab rangoon egg rolls. Just pop the whole thing in your mouth!

Fillings and Folding Techniques

Authentic crab rangoon filling is made by mixing together imitation crab meat, cream cheese, green onions, sugar, and seasoning.

Chop the crab meat finely and allow the cream cheese to soften before combining the ingredients. For best flavor, let the filling chill for at least 30 minutes before using.

To fill and fold the egg roll wrappers:

Place a wrapper on a flat surface diagonally like a diamond.
Scoop 2-3 tablespoons of filling onto the bottom third of the wrapper.
Use your finger to lightly brush water on the top and side edges of the wrapper.
Fold the bottom corner up over the filling, then fold in the two side corners.
Continue rolling upwards, pressing gently to seal the seams as you complete the roll.

Frying Methods for Maximum Crispiness

Now comes the fun part – frying up those egg rolls for irresistible crispy, golden shells around the molten filling inside.

Professional restaurants use commercial deep fryers, but you can easily achieve similar results at home with either a:

Pot of oil – Use at least 2 inches depth of a neutral oil like vegetable or canola oil. Heat to 350°F. Gently add 2-3 egg rolls at a time. Fry for 2-3 minutes, flipping occasionally, until golden brown.
Skillet – Add 1/2 inch of oil to a large skillet. Heat the oil, then fry the egg rolls in batches of 2-3 at a time for 2-3 minutes per side.

Let the excess oil drain off on paper towels. Serve crab rangoon egg rolls hot with your favorite dipping sauce like duck, sweet chili, or mustard sauce.

Make-Ahead and Freezing Tips

You can prep these crab rangoon egg rolls ahead of time and freeze them for quick and easy apps anytime.

Assemble egg rolls up to 4 hours before frying. Cover chilled egg rolls with plastic wrap.
Freeze uncooked egg rolls spread out on a baking sheet until firm. Transfer to a freezer bag.
Fry frozen egg rolls straight from the freezer, adding 1-2 extra minutes to the frying time.

More Fun Ways to Enjoy Crab Rangoon

While crab rangoon egg rolls put a fun new spin on this takeout classic, feel free to unleash your creativity even further with these tasty variations:

Substitute cream cheese with Monterey jack or pepper jack cheese for a cheesy twist.
Use real lump or imitation crab varieties like snow crab in the filling.
Top fried egg rolls with eel sauce, sweet chili sauce, or spicy mayo for extra flavor.
Add minced garlic, sriracha, or sesame oil to the filling for a kick.
Swap out crab for shredded chicken, pork, or shrimp for different fillings.

So don’t limit yourself to petite crab rangoons. Try supersizing them into shareable egg rolls for your next party or game day spread. With more filling and crunch, these crab rangoon egg rolls take this appetizer up a notch!

can you use egg roll wrappers for crab rangoon

Wonton Wrappers Versus Eggroll Wrappers

Wonton wraps are small square flat dough wraps made with egg, flour, and water. Eggroll wraps are essentially the same dough but cut larger for eggrolls. Since Nasoya wonton wraps are vegan, they are probably the easiest to find in stores. However, Hong Hong and Dynasty wonton wraps are better.

Why This Recipe Works

The secret to delicious rangoons is the balance of salt and sugar. Imitation crab meat is often used by restaurants because it’s cheaper, lasts longer, and is milder in flavor. Imitation crab is also sweeter than real crab meat.

The sugar will add a very light sweetness, but its main job is to balance the other ingredients and make them taste and look better.

can you use egg roll wrappers for crab rangoon

Cream cheese: classic Philadelphia cream cheese is my preferred brand. Give it some time to warm up on the counter before you mix it.
Imitation crab leg meat: Most imitation crab is made with surimi, which is a mix of white fish. Depending on the brand, it may or may not have real crab meat in it. You should look for fake crab leg meat, which comes in small tubular pieces.
Sugar: The sugar adds a hint of sweetness and is meant to balance out the salty tastes. This is often an overlooked ingredient in crab rangoons.
Salt: salt helps all of the flavors pop. Because it has both savory and umami flavors, MSG is often used as a substitute in restaurants.
Green onion (only whites): I usually stop when the white part of the onion starts to turn greener. You can, of course, leave out the green part if you want to.

See the recipe card for full information on ingredients and quantities below.

Other common ingredients found in rangoon filling include garlic powder, MSG, sesame oil, and white pepper. I encourage you to experiment and see what flavors you like best. I highly recommend starting simple and adding additional ingredients to taste.

You can use fake crab instead of fresh or canned crab meat, but keep in mind that it tastes stronger and might not taste like what you’re used to. You can alternatively leave the crab out altogether for equally delicious results.

Crab Rangoon Eggrolls- No one can resist this delicious twist on a classic CRAB RANGOON

FAQ

Can I use egg roll wrappers instead of wonton wrappers?

Can egg roll wrappers be used in place of wonton wrappers? While egg roll wrappers can be used as a substitute for wonton wrappers in some recipes, the texture and thickness of the wrappers will be different, which may affect the overall dish.

Can you use dumpling wrappers for rangoons?

What are crab rangoons? It’s a mixture of seasoned crab meat (in my case, imitation crab), cream cheese, garlic and green onions that’s wrapped up in dumpling or wonton wrappers, then fried to a beautiful golden brown.

What is crab rangoon wrap made of?

The simplicity of the ingredients may even surprise you! Your basic takeout crab rangoon filling is made with cream cheese, imitation crab, green onion, salt, and sugar. It’s wrapped in a wonton wrapper and deep-fried in oil until golden and crispy.

Is there a difference between egg roll and spring roll wrappers?

Spring rolls are wrapped in thin flour wrappers or rice wrappers, while egg rolls are wrapped in a thicker, noticeably crispier wrapper that’s been dipped in egg for richness. Preparation. Egg rolls are fried, which accounts for their bubbly, crispy exteriors.

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.

Can you freeze Crab Rangoon egg rolls?

Crab rangoon egg rolls are the perfect finger food appetizer for your next party. Crispy egg roll wrappers wrapped around a creamy, tangy crab filling and served with the most delicious dipping sauce. You can make these egg rolls ahead of time and freeze them for months!

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!

Are crab Rangoons easy to make?

Picture this: the creamy, dreamy filling of a crab rangoon combined with the unmistakable crunch of an egg roll. Plus, they’re incredibly easy to make. No more toiling over intricate crab rangoon folds when you can have the same flavors in a hassle-free egg roll format.