Crab Rangoon Egg Roll Appetizers are filled with a simple mixture of crab, cream cheese, and a few spices all wrapped up in an egg roll wrapper rather than a wonton wrapper. They can be fried until deliciously crispy or baked in the oven for a healthier, yet crispy version.
Easy Go-To Restaurant Style Appetizer Recipe at Home
Crab Rangoon is one of the most popular Chinese food appetizers on the menu of hundreds of restaurants. Coming in at close second is the egg roll.
We love to enjoy an appetizer of Crab Rangoon Wontons when we go out to eat. However, once we learned how easy they were to make, we enjoy these little gems a lot more now.
The restaurant crab Rangoon Wontons are made like little purses with the filling inside. We make these using Egg Roll wrappers and just roll the wrapper around the scrumptious filling.
Combining the goodness of the wonton with the shape of the egg roll is a winner at our house. We love to dip our Crab Rangoon Egg Rolls in a sweet-sour sauce dip just like we do at the restaurant.
They are fried to golden perfection and are the ultimate party appetizer. Egg rolls are so versatile and easy to stuff and fry or bake up.
Can the Crab Rangoon Egg Rolls Be Frozen?
Yes, they can! Once the egg rolls are rolled and closed, they can be frozen in an airtight container for up to three months.
When you are ready to make them just remove them from the freezer and fry carefully in hot oil or bake in the oven until golden brown on the outside.
These Crab Rangoon Egg Rolls are always a great choice as they are a party favorite and even the kids enjoy them.
Making Crab Rangoon with Crab Meat or Imitation Crab Meat
In some restaurants, the Crab Rangoon is made with the actual crab meat; however, in more and more restaurants, the crab used in the wonton recipe is a combination of the imitation and actual crab meat.
How to Make Crab Rangoon
The more traditional wonton uses the same ingredients as this egg roll version. The only difference is the outer wrapping used.
Therefore, if you prefer the Crab Rangoon Wonton, just use the same filling recipe, and fill the wonton wrapper with the filling.
Crab Rangoon Wonton
Take the scrumptious crab mixture and place a small spoonful of the filling in the center of the wonton wrapper. Pinch the wonton wrapper into a flower shape. The wrapper will stick together if you rub a little water on the edges where you plan on pinching the dough together.
Fry in hot oil, 375 degrees Fahrenheit until they are floating in the oil and have turned a light golden brown. Drain on paper towel and enjoy with your favorite dipping sauce.
Crab Rangoon Egg Rolls
Crab Rangoon Egg Rolls are filled with fresh crab meat, cream cheese, and a perfect blend of spices. Stir together the filling mixture and use the readymade egg roll skins to make the egg rolls.
Place a bit of the crab meat mixture on a corner and roll up the end of the wrapper over the filling. Then fold in the sides, wet the edge of the wrapper and finish rolling.
Once you get the hang of rolling these beauties there is no limit to what you can do with them.
Heat oil in a heavy stock pot on the stove or use a deep fryer. Heat to 375 degrees Fahrenheit. Fry in the hot oil until they are floating in the oil and have turned a light golden brown. Drain on paper towel and enjoy with your favorite dipping sauce.
This appetizer is perfect for any day of the week. If you are hosting a Holiday party or game day party, these are quick and easy snacks to make for the crowd. Make sure to make a few batches as they will disappear quickly. Quests really love them.
Crab Rangoon Egg Roll ~ Make Ahead Recipe
If you are feeding a crowd, get the crab meat mixture in the egg roll wrappers all wrapped up and sealed, place on a baking sheet, cover and refrigerate until ready to fry or bake.
I have popped the baking sheet in the oven and 30 minutes later baked on 350-degree Fahrenheit, they were ready for my guests to enjoy. Filling and Rolling these ahead of time reduces my stress level. All I have to do is get them into the oven.
This allows me to enjoy time with my guests and enjoy entertaining.
If you want to do some entertaining with little effort, try a Charcuterie Board.
Crab Rangoon Egg Roll Appetizers
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- 2 Cups Vegetable Oil for frying
- 8 Oz. Cream Cheese Softened
- 5 Oz. Crab Meat or Imitation Crab or a combination Minced
- 1 Green Onion Minced
- 1 Tsp. Worcestershire Sauce
- 1/2 Tsp. Garlic Minced
- 1/2 Tsp. Salt
- 1/4 Tsp. Lemon Juice
- 1 Egg
- 12 Egg Roll Wrappers
- Heat vegetable oil in a kettle over medium heat. Heat until approximately 350 degrees Fahrenheit.
- If the cream cheese is not already softened, you can soften it in the microwave on power level defrost for 1-2 minutes. Mince the onion and crab.
- Combine the cream cheese, onion, crab, Worcestershire sauce, garlic, salt, and lemon in a mixing bowl. Set aside
- Place the egg in a small bowl and mix using a fork. You can use a bit of water to moisten the edge if you prefer.
- Place about 2 tablespoons of filling on an egg roll wrapper.
- Begin by rolling over the edge over the filling, fold in the sides and continue rolling. When you reach the end of the wrapper, use a brush or your finger and moisten the ends of the wrapper with the egg wash.
- Fry the egg rolls a few at a time for approximately 2 minutes or until golden brown.
- Once fried, remove the egg rolls with a tongs and place on a plate lined with paper towel. This will allow any excess oil to drain away.
- Enjoy plain or with your favorite sauce.