Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls will absolutely delight your tastebuds! Creamy crabmeat filling inside crispy fried wonton wrappers, these are a fun twist on the favorite crab rangoon.

Crab Rangoon Egg Rolls

Whenever we order takeout from our favorite Chinese restaurant, a couple of orders of crab rangoons are a must. We all love them so much! With that in mind, I decided to make these Crab Rangoon Egg Rolls. They turned out to be amazing! Totally a winning recipe that we will be making over and over in the future I’m sure.

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The Ingredients

Here’s what you’ll need to make the Crab Rangoon Egg Rolls (the exact measurements and full recipe instructions are below in the printable recipe card):

• Wonton wrappers – these are refrigerated and you might find them in the produce section, a health food area, or an Asian food aisle in your grocery store.
• Cream cheese
• Worcestershire sauce
• Green onions
• Garlic powder
• Onion powder
• Real crabmeat – I bought real flaked crabmeat in the meat section of the grocery store next to the fish.
• Vegetable oil

How to Make Crab Rangoon Egg Rolls

• Heat 2-inch of vegetable oil in a large pot or Dutch oven to 375ºF. While the oil is heating you can mix up the egg roll filling.
• In a large mixing bowl, beat together the filling ingredients except for the crabmeat. I used an electric mixer for this task.

• Stir the crabmeat into the filling mixture, then scoop into the center of egg roll style wonton wrappers. I turned the wonton at an angle (see picture below) and formed the filling into a log.

• Next, fold one corner in over the filling.

• Now, fold in the sides.

• Roll up the egg roll and brush some water under the areas that overlap to seal the edges closed.

• Deep fry the egg rolls in vegetable oil at 375ºF for a few minutes until they’re golden brown on all sides.
• Very carefully remove them from the oil and drain on paper towels or a wire cooling rack.

How to Serve Crab Egg Rolls

Here are some great dipping sauce ideas for the Crab Rangoon Egg Rolls:

• Duck sauce – this is the light orange sauce that is often served with crab rangoon in restaurants.
• Sweet and sour sauce – this deep red sauce is easy to find at the grocery store and is a nice sauce to pair with the egg rolls.
• Hot mustard – Chinese hot mustard is a favorite dipping option for those who enjoy the heat.
• Soy sauce – soy sauce is a simple dipping sauce that will add some delicious salty flavor.

Variations

Mini egg rolls – You can make mini egg rolls with smaller wonton wrappers. They are a little trickier to roll, but otherwise they turn out really well.

Sweeter filling – Some crab rangoon I’ve had in the past have had a very mild sweetness to the filling. If that sounds good to you, try adding just a teaspoon or two of granulated sugar to the crab filling.

Soy sauce – Instead of Worcestershire sauce, you can use soy sauce in the filling. Just use about 2 teaspoons as it is usually pretty salty.

How to Store the Leftovers

Keep any leftover egg rolls in a zip top bag or in a container with a lid. Store them in the refrigerator for up to three days.

The best way to reheat the egg rolls is to heat 2-inches of vegetable oil in a large pot to 375ºF and re-fry the rolls just until they’re hot. Another option would be to bake them at 400ºF for a few minutes until hot.

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