Crab Rangoon Egg Rolls Recipe

Introduction

Crab Rangoon Egg Rolls bring together the creamy, savory flavors of classic crab rangoon wrapped in a crispy egg roll. Perfect as an appetizer or snack, these golden bites are easy to make and sure to impress your guests.

Ingredients

• 8 ounces crab meat (use lump or imitation for a budget-friendly option)
• 8 ounces cream cheese, softened
• 2 tablespoons green onions, finely chopped
• 1 teaspoon garlic powder
• 1 tablespoon soy sauce
• 10 pieces egg roll wrappers (choose thinner wrappers)
• 2 tablespoons olive oil (for brushing)
• 1 cup sweet and sour sauce (for dipping)
• 2 tablespoons spicy mustard (for dipping)

Instructions

1. Step 1: In a mixing bowl, combine the crab meat, softened cream cheese, green onions, garlic powder, and soy sauce. Mix well until all ingredients are evenly incorporated and creamy.
2. Step 2: Lay an egg roll wrapper on a clean surface with a corner facing you. Place about 2 tablespoons of filling in the center, then fold the bottom corner over the filling. Tuck in the sides and roll tightly to seal.
3. Step 3: Preheat your oven to 400°F (200°C) to ensure even cooking and a crispy texture.
4. Step 4: Place the assembled egg rolls on a baking sheet lined with parchment paper. Lightly brush each egg roll with olive oil to help achieve a golden-brown finish.
5. Step 5: Bake the egg rolls in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy on all sides.

Tips & Variations

• For extra crispiness, spray the egg rolls lightly with cooking spray instead of brushing with olive oil.
• Substitute crab meat with cooked shrimp or chopped cooked chicken for a different twist.
• Add a pinch of crushed red pepper flakes to the filling for a subtle heat.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and bake at 375°F (190°C) for 8-10 minutes until crispy. Avoid microwaving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these Crab Rangoon Egg Rolls?

Yes, you can freeze the assembled but unbaked egg rolls. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

What can I use as a dipping sauce alternative?

If you don’t have sweet and sour sauce or spicy mustard, try using a simple soy sauce mixed with a little honey and sriracha for a sweet-spicy dip.

Crab Rangoon Egg Rolls Recipe

Print Recipe

★★★★★

4.9 from 136 reviews

Enjoy the delightful fusion of crispy egg rolls filled with a creamy crab Rangoon mixture, baked to golden perfection. This recipe offers a delicious appetizer with a crunchy exterior and a savory, cheesy crab filling, paired perfectly with sweet and spicy dipping sauces.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 10 egg rolls 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American-Chinese

Ingredients

Scale 1x2x3x

For the Filling

• 8 ounces crab meat (use lump or imitation for a budget-friendly option)
• 8 ounces cream cheese, softened
• 2 tablespoons green onions, finely chopped
• 1 teaspoon garlic powder
• 1 tablespoon soy sauce

For the Egg Rolls

• 10 pieces egg roll wrappers (choose thinner wrappers)
• 2 tablespoons olive oil for brushing

For Dipping Sauce

• 1 cup sweet and sour sauce
• 2 tablespoons spicy mustard

Instructions

1. Prepare the Filling: In a mixing bowl, combine the crab meat, softened cream cheese, finely chopped green onions, garlic powder, and soy sauce. Mix thoroughly until all ingredients are well incorporated and creamy.
2. Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with a corner facing you. Place about 2 tablespoons of the crab filling in the center. Fold the bottom corner over the filling, tuck in the sides tightly, and roll up to seal the wrapper securely around the filling.
3. Preheat the Oven: Set your oven to 400°F (200°C) to ensure even cooking and a crispy texture for the egg rolls.
4. Prepare for Baking: Line a baking sheet with parchment paper. Place the assembled egg rolls on the sheet, spaced evenly. Lightly brush each egg roll with olive oil to promote a golden-brown crust during baking.
5. Bake the Egg Rolls: Place the baking sheet in the preheated oven and bake for 20-25 minutes. Flip the egg rolls halfway through the baking time to ensure they crisp evenly and develop a beautiful golden color on all sides.
6. Serve: Remove the egg rolls from the oven and allow to cool slightly. Serve warm with sweet and sour sauce and spicy mustard for dipping.

Notes

• Use lump crab meat for an authentic flavor or imitation crab for a more economical choice.
• Make sure to use softened cream cheese to make mixing easier and achieve a smooth filling.
• Thinner egg roll wrappers create a crispier texture when baked.
• Brushing olive oil on the rolls helps them brown nicely in the oven without frying.
• Flip the egg rolls halfway through baking for even cooking and crispiness.
• Store any leftovers in an airtight container and reheat in the oven to maintain crispiness.

Keywords: Crab Rangoon, Egg Rolls, Crab Appetizer, Baked Egg Rolls, Party Snacks, Chinese American Food