Crab Rangoon Eggroll

5 from 2 votes

This crab rangoon eggroll recipe features a delectable fusion of creamy, savory crab filling encased in crispy egg roll wrappers, offering a delightful contrast of textures and flavors.

Prep Time15

Fry Time12

Total Time27

Course: Appetizer

Cuisine: American, Asian

Keyword: Crab Rangoon Eggroll Recipe

Servings:

Calories: 203kcal

Ingredients

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)
⅓ cup green onions, thinly sliced
12 large egg roll wrappers
Canola oil, for frying amount will vary according to the size of your frying pot

Egg Wash (for sealing the wrappers)

1 large egg, room temperature
1 teaspoon water

Optional Garnish

1 to 2 tablespoons thinly sliced green onions
Bottled sweet chili sauce, for dipping

Instructions

In the insert of an electric deep fryer, add enough canola oil to meet the fill line of the deep fryer. Heat your oil to 350°F.
In a medium mixing bowl, add the softened cream cheese, Worcestershire sauce, garlic powder, and onion powder. Using a spoon, or rubber spatula, combine together until smooth and all the ingredients are fully incorporated.
Gently fold the drained lump crab meat and thinly sliced green onions into the cream cheese mixture. Be careful not to break up the crab meat too much.
Whisk together the egg and water in a small bowl to create an egg wash.
On a clean work surface, lay out a single egg roll wrapper in the shape of a diamond (with points of the corners at the top and bottom. Brush a 1-inch border on all four sides of the egg roll wrapper, using a pastry brush, with a thin layer of the egg wash.
Using a 1½ tablespoon cookie scoop, scoop out 2 scoops of the crab rangoon mixture and place them into the center of the egg roll wrapper. Gently shape the filling into a 3½ to 4-inch sized log shape going in a horizontal direction.
Fold over the left side so that the corner reaches the center of the crab rangoon mixture. Fold the right side over so that the points overlap each other.
Fold the top portion over the overlapping sides, then gently roll the egg roll down while being sure to tuck in any excess egg roll wrapper as you roll until your crab rangoon egg roll is tightly rolled. You can add a little additional egg wash if you need to seal down any loose egg roll wrapper.
Place the rolled crab rangoon egg roll onto a large tray lined with a piece of parchment paper.
Repeat steps 3 to 7 until all your crab rangoon egg rolls have been assembled.
Place 3 to 4 crab rangoon egg rolls into the deep fryer basket, then lower the basket into the hot oil. Fry for 2-3 minutes or until golden brown. You can gently move your fryer basket to keep the egg rolls from sticking to each other.
Gently lift the fried egg rolls from the hot oil and place them onto a paper towel-lined plate to absorb any excess oil.
Repeat steps 10 to 12 until you have fried up all of the crab rangoon egg rolls.
Place the crab rangoon egg rolls that have drained off any excess oil onto a serving platter and garnish with a sprinkle of additional thinly sliced green onions and a small bowl with sweet chili sauce for dipping.

Notes

If you don’t want to fry your egg rolls right away, you can arrange them on a sheet pan lined with parchment paper, cover them tightly with plastic, and store them in the fridge for up to one day.
If you don’t have an electric deep fryer, you can use a large, heavy-duty pot to fry your crab rangoon egg rolls. Fill the pot about half full with canola oil and use a candy thermometer to keep an accurate temperature in your pot for frying. You may need to adjust the heat to your burner accordingly to maintain a consistent oil temperature between 350-355°F.
Make sure your cream cheese is at room temperature so you don’t have lumps in your crab and cream cheese mixture.
If you are frying in a large pot, you can use a spider scoop to gently lower your egg rolls into the hot oil and move your crab rangoon egg rolls around so that they crisp and fry up evenly. Then, you will use your spider to gently lift the fried egg rolls out of the hot oil and place them onto a paper towel-lined plate to absorb any excess oil.

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