Crab Rangoon Egg Rolls

These amazing Crab Rangoon Egg Rolls are basically a crispy fried wonton turned into an amazing type of egg roll! They are filled with creamy goodness and fried to perfection.

Course Appetizer

Cuisine Asian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 188kcal

Author Jill Machovsky

Ingredients

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Instructions

In a small mixing bowl, add softened cream cheese, crab meat, green onion, garlic powder, Worcestershire sauce, and soy sauce. Mix until all ingredients are combined. Mix flour and water together in a small bowl until a paste forms.
8 ounces Cream Cheese, 5 ounces Crab Meat, 1/4 cup Green Onion, 1/2 teaspoon Garlic Powder, 1 teaspoon Worcestershire Sauce, 2 teaspoon Soy Sauce, 2 Tablespoon Water, 2 Tablespoon Flour
Heat approximately 1 - 2 inches of oil in a large skillet to 375 degrees F (190 degrees C) over medium high heat.
While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Evening distribute the crab filling in the center of wonton wrapper.
6-8 Wonton Wrappers
Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner.
Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.
Place egg rolls on a serving plate and serve immediately.

Notes

Cream cheese: Be sure it is softened or use whipped cream cheese.

Crab meat: Look for canned lump white crab meat and drain it before you use it. You can also substitute imitation crab or leave it out entirely.

Flour and water mixture: Instead of the flour / water mixture you can use an egg wash. I feel like the flour mixture is better at keeping the wontons sealed.

Wonton wrappers: Be sure to get the large wonton wrappers NOT the small 3 1/2 inch wrappers.

Storage: Store leftovers covered in the refrigerator for up to 4 days. The best way to reheat them is in the oven or an air fryer.

Make ahead: The egg rolls can be made a few hours in advance, then fried when ready to eat. Space out the crab-filled wontons on a sheet pan and cover with a damp paper towel to keep them moist.

Seal them up: Be sure the crab rangoon are sealed properly. When you fry the egg rolls, if the edges aren’t sealed, the filling may leak out.

Oil Temperature: Be sure the oil stays at 375 degrees to keep the wontons from becoming greasy.

Don't over stuff: To ensure the filling doesn't leak out, do not over fill the wonton wrappers.

Yield: This recipe makes 6 - 8 egg rolls, enough for 4-6 servings

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