Description
This Crab Rangoon Eggroll recipe offers a crispy, golden fried wrapper filled with a creamy, savory mixture of cream cheese, lump crab meat, and aromatic spices. Perfect as an appetizer or party snack, these eggrolls combine traditional flavors of classic crab rangoon with a convenient handheld format, making them ideal for dipping into sweet chili sauce and garnished with fresh green onions for an extra burst of freshness.
Ingredients
Scale
Filling
- 16 ounces cream cheese, softened to room temperature
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 12 ounces lump crab meat, liquids drained well (Bumble Bee brand recommended)
- ⅓ cup green onions, thinly sliced
Eggroll Wrappers & Sealant
- 12 large egg roll wrappers
- 1 large egg, room temperature
- 1 teaspoon water
Frying
- Canola oil, for frying (amount varies according to the size of frying pot)
Optional Garnish & Serving
- 1 to 2 tablespoons thinly sliced green onions
- Bottled sweet chili sauce, for dipping
Instructions
- Prepare the Filling: In a medium mixing bowl, combine the softened cream cheese with Worcestershire sauce, garlic powder, and onion powder. Mix well until the spices are fully incorporated. Gently fold in the drained lump crab meat and thinly sliced green onions to maintain texture without breaking up the crab meat too much.
- Make the Egg Wash: In a small bowl, beat one large egg and mix in one teaspoon of water to create an egg wash. This will be used to seal the egg roll wrappers securely.
- Assemble the Eggrolls: Lay one egg roll wrapper on a clean surface with one corner pointed toward you (diamond shape). Place about 2-3 tablespoons of the crab filling slightly below the center of the wrapper. Brush the edges of the wrapper with the egg wash. Fold the bottom corner over the filling, then fold in the left and right corners snugly, and roll up tightly toward the top corner. Seal the top corner with additional egg wash to prevent the eggroll from opening during frying. Repeat with remaining wrappers and filling.
- Heat the Oil: In a deep frying pot or a heavy-bottomed pan, pour enough canola oil to submerge the eggrolls about 2-3 inches deep. Heat the oil over medium-high heat to approximately 350°F (175°C). Use a thermometer for accuracy.
- Fry the Eggrolls: Carefully place 3-4 eggrolls at a time into the hot oil, avoiding crowding. Fry for 3-5 minutes or until they turn golden brown and crispy, turning occasionally to brown evenly. Use a slotted spoon or tongs to remove the eggrolls and place them on a plate lined with paper towels to drain excess oil.
- Serve: Arrange the Crab Rangoon Eggrolls on a serving plate. Garnish with thinly sliced green onions and serve warm with bottled sweet chili sauce for dipping.
Notes
- Ensure the crab meat is well-drained to prevent the filling from becoming watery.
- Do not overfill the egg roll wrappers to avoid bursting during frying.
- Maintain the oil temperature between 350°F to 375°F for even frying and to prevent greasiness.
- These eggrolls can be made ahead and frozen uncooked; fry directly from frozen, adding an extra minute or two to cooking time.
- Use canola or another neutral oil with a high smoke point for frying.
