Excellent choice! Crab Rangoon Egg Rolls are a fantastic fusion appetizer that takes the classic flavors of a Chinese-American crab rangoon (creamy, savory, cheesy) and wraps them in the crispy, satisfying crunch of an egg roll wrapper.
They’re easier to make at home than you might think and are always a huge hit at parties.
Here’s a tried-and-true recipe that will rival your favorite takeout.
Crab Rangoon Egg Rolls
This recipe maximizes flavor and crunch while ensuring the filling doesn’t make the wrapper soggy.
Ingredients:
For the Filling:
· 8 oz (225g) lump crab meat, drained and picked over for shells (fresh, canned, or imitation crab all work)
· 8 oz (225g) block cream cheese, softened to room temperature
· 2-3 green onions, finely sliced
· 1-2 cloves garlic, minced
· 1 teaspoon Worcestershire sauce
· 1 teaspoon soy sauce (or tamari)
· 1/2 teaspoon grated fresh ginger (or 1/4 tsp ground ginger)
· 1/4 teaspoon white sugar
· A pinch of white or black pepper
· 1 cup shredded mozzarella cheese (for extra stretch and structure)
For Assembly & Frying:
· 10-12 Egg Roll Wrappers (found in the refrigerated produce section)
· 1 tablespoon all-purpose flour + 1.5 tablespoons water (mixed into a paste for sealing)
· Vegetable, canola, or peanut oil for frying
For Serving (Optional):
· Sweet and Sour Sauce
· Duck Sauce
· Soy Sauce
· Sriracha Mayo
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