Here’s a delicious mash-up of two takeout favorites—crispy on the outside, creamy and savory inside 😋
🦀 Crab Rangoon Egg Rolls
🛒 Ingredients
Filling:
- 225g (8 oz) cream cheese, softened
- 1 cup crab meat (real or imitation, finely chopped)
- 2 green onions, chopped
- 1–2 cloves garlic, minced
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- ½ tsp sugar
- Optional: 1–2 tsp sesame oil
For rolling & frying:
- 10–12 egg roll wrappers
- Water (for sealing)
- Oil for frying
👩🍳 Instructions
1. Make the filling
- In a bowl, mix:
- Cream cheese
- Crab meat
- Green onions
- Garlic
- Soy sauce, Worcestershire, sugar
- Stir until smooth and well combined
2. Assemble egg rolls
- Lay an egg roll wrapper like a diamond
- Place 2–3 tbsp filling near the center
- Fold bottom corner up, then sides in
- Roll tightly and seal edge with water
3. Fry
- Heat oil to 175–180°C (350°F)
- Fry egg rolls for 3–4 minutes until golden brown
- Remove and drain on paper towels
🥢 Dipping Sauce Ideas
- Sweet chili sauce
- Sweet & sour sauce
- Soy sauce + a little vinegar
💡 Tips
- Don’t overfill or they may burst
- Keep wrappers covered so they don’t dry out
- Bake option: 200°C (400°F) for ~15–18 minutes, flipping halfway
- Air fryer: 190°C (375°F) for 10–12 minutes
🔥 Flavor Profile
Think of it as a crunchy version of Crab Rangoon—creamy, slightly sweet, savory, and super addictive.
If you want, I can give you a spicy version, a shrimp substitute, or a lighter baked-only version with fewer calories 👍