In a delightful culinary fusion, these Crab Rangoon Egg Rolls meld creamy cheese, tantalizing Worcestershire sauce, aromatic spices, and fresh crab, all wrapped in a crispy egg roll wrapper. An appetizer to make every event an occasion!
Every year, during the holidays, my family had a tradition of trying out a new appetizer. And, just between us, some of them were downright… let’s say “unique” to avoid offending Aunt Martha. One year, I thought about merging two of my all-time favorite treats: crab rangoons and egg rolls. To everyone’s surprise (especially Aunt Martha, who’s a hard nut to crack, trust me!), these Crab Rangoon Egg Rolls were the breakout star of the evening. They were such a hit that now, no gathering feels complete without them. If I forget to make them, there’s always that one cousin who reminds me, “Hey, where are those crabby roll thingies?”
Why You’ll Love Crab Rangoon Egg Rolls:
These aren’t just any egg rolls; they’re a gastronomic game changer! Picture this: the creamy, dreamy filling of a crab rangoon combined with the unmistakable crunch of an egg roll. Plus, they’re incredibly easy to make. No more toiling over intricate crab rangoon folds when you can have the same flavors in a hassle-free egg roll format. Perfect for last-minute party preparations or when you want to impress without the stress.
Ingredients Notes for Crab Rangoon Egg Rolls:
Firstly, when sourcing your cream cheese, go for a full-fat version; it’ll give the filling that rich, indulgent taste.
For the Worcestershire sauce, it’s a potent little number, so depending on how much kick you prefer, you can adjust the quantity.
Fresh crabmeat is preferred over canned, but if you’re in a pinch (pun intended), canned works just fine.
And those egg roll wrappers? Often found in the refrigerated section or freezer aisle, they’re the crispy golden jackets that hold the magic inside.
Pro-tip: Make sure your oil is fresh for the best flavor while frying.
How To Make Crab Rangoon Egg Rolls:
Start by getting all your ingredients prepped and in front of you. Then, head over to your trusty food processor. Combine the cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions. Give it a whirl until you’ve got a creamy, dreamy mixture. Now, with a gentle hand, fold in the crabmeat.
Lay out an egg roll wrapper, imagining it’s a diamond facing you. Scoop about three generous tablespoons of the crab mix onto the wrapper.
Now, here’s where things get fancy (or not, depending on your egg-rolling skills). Fold the bottom corner over the filling, tuck in the sides, and keep rolling. Dab a bit of water on the top corner to seal the deal.
Heat your oil to a golden-fry-ready 375°F and fry these babies in batches. After a quick drain on some paper towels, they’re ready for the limelight!
Once cooled, these delectable morsels can be stored in an airtight container in the refrigerator for 2-3 days. Thinking ahead? They freeze beautifully! Just place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They can be frozen for up to a month. To reheat, simply bake in a preheated oven until they’re warm and crispy again.
Variations and Substitutions:
Not a crab fan? Shrimp makes an equally delicious substitute. If you’re looking to go vegetarian, a mixture of creamed corn, green onions, and bell peppers offers a delightful twist. For a lighter version, try baking the egg rolls instead of frying. Brush them lightly with oil and bake until golden and crispy. Want a dip to pair? A simple sweet chili sauce or soy-ginger dip can elevate the experience to gourmet heights.
Crab Rangoon Egg Rolls
- 2 8 ounce packages of cream cheese, softened to room temperature
- 1-2 tablespoons of Worcestershire sauce adjust according to preference
- 1 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 3 green onions finely chopped
- 1/2 pound of fresh white crabmeat thoroughly cooked and either flaked or diced finely
- 8-10 egg roll wrappers
- Vegetable oil sufficient for deep frying
- In a food processor, combine the cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions. Process until the ingredients are uniformly mixed. Once done, transfer the mixture to a bowl and gently fold in the crabmeat until well integrated.
- Position an egg roll wrapper on a clean surface, aligning it so that one corner points towards you. Place approximately three rounded tablespoons of the crab mixture into the center of the wrapper, shaping it into a concise horizontal mound.
- Begin by lifting the corner nearest to you and fold it over the mixture, ensuring it covers the filling without any gaps. Then, fold the side corners towards the center and proceed to roll the wrapper tightly to form the shape of an egg roll. To seal the egg roll, moisten the final corner with a minimal amount of water and press firmly.
- Heat the vegetable oil in a heavy-duty stockpot or saucepan, ensuring the temperature reaches 375°F (190°C). Once the oil has achieved the desired temperature, carefully place 2-3 egg rolls into the pot, ensuring not to overcrowd them. Fry the egg rolls for 1-2 minutes, or until they attain a light golden hue. Note: It is imperative to allow the oil temperature to stabilize between each batch.
- Once fried, remove the egg rolls and place them on paper towels to drain any excess oil. Serve promptly while warm.