Homemade Crab Rangoon Egg Rolls (easy and delicious)

Easy Homemade Crab Rangoon Egg Rolls, with imitation or real crab, crunchy water chestnuts, and a tasty creamy filling, in crispy egg rolls!

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Easy Homemade Crab Rangoon Egg Rolls

These easy Crab Rangoon Egg Rolls are a larger play on the traditional version from your favorite Chinese restaurant that you can make at home!

Like classic Crab Rangoons, these egg rolls make a delicious appetizer for a holiday party, with flavorful creamy crab, crispy egg roll wrappers, and the perfect blend of spices! These tasty egg rolls with creamy filling are sure to be a party favorite!

Ingredients

With a simple and flavorful crab filling, these easy and delicious Crab Rangoon Egg Rolls are a breeze to make. Here's what you'll need to make them:

• 14 Egg roll wrappers (you can get these at most local grocery stores- I like Twin Dragon brand). Freeze any remaining wrappers for another use! s
• Stick style Imitation crab, chopped (thawed if frozen). You can also use real lump crab, or a mixture of imitation crab and real crab.
• Canned sliced water chestnuts, drained and chopped.
• Scallions (aka green onions), thinly sliced.
• 1 ½ blocks softened cream cheese. Let the cream cheese sit at room temperature for at least 30 minutes (ideally 1 hour) for ideal texture and easy workability. If you want to the cream cheese to soften quickly, take it out of the package, and cut it into small cubes and place on a plate on the counter.
• Worcestershire sauce. I like Lea and Perrins.
• Sugar, for a balanced flavor, and a touch of sweetness.
• Garlic powder.
• Soy sauce. I use low sodium.
• Toasted Sesame oil. I love Kadoya.
• Salt and freshly ground black pepper.  
• Sweet chili sauce, for dipping. My favorite is Mae Ploy.
• Neutral oil, such as canola oil, vegetable oil , or avocado oil, for frying. If air frying, you can use cooking spray.

How to make Crab Rangoon Egg Rolls

Deep frying

1. Set up a large cutting board with egg roll wrappers and a small amount of water in a small bowl.
2. Add a generous amount of filling to the center of each wrapper, turned on an angle to make a diamond orientation. 
3. Moisten the outer edges of the egg roll wrapper with water lightly with your fingers, and fold the bottom corner over the filling. 
4. Next fold the right corner in and press to seal, then fold the left corner in and press to seal, and roll forward until top corner is pressed onto egg roll and contents are securely wrapped and sealed. 
5. Repeat until all wrappers are filled and sealed. Remove the rolled eggrolls to a large cookie sheet or tray as you go.
6. Heat a large pot of oil or a deep fryer of oil to 350 degrees f. If heating oil on the stove, heat over medium-high heat, and check temperature with a thermometer. 
7. Working in batches of 2-3 egg rolls at a time, Carefully transfer the egg rolls to the hot oil and fry for 3-4 minutes, until golden brown. 
8. When golden and crispy, remove egg rolls to wire rack or paper towel lined baking sheet and allow to cool. Continue until all egg rolls are fried. (see recipe card below for full instructions and ingredients list).

Air frying the egg rolls

To air fry the Crab Rangoon Egg Rolls, preheat your air fryer to 370 degrees f. Spray the egg rolls liberally on all sides with a neutral cooking spray, such as canola or avocado oil. Air fry the egg rolls for 3-4 minutes a side until crispy, checking on them every so often to ensure they are evenly browning.

Tools

• A deep fryer, air fryer, or large pot, for frying.
• Paper towels, a wire rack, and a baking sheet (or sheet pan), for draining.

Substitutions and Additions

These tasty Crab Rangoon Egg Rolls are easily adapted to work with your personal preferences, as well as what you have on hand in your refrigerator and pantry. Here are some great swaps and additions you can use to make this recipe your own:

• Swap the imitation crab meat for fresh crab meat, or a mixture of imitation and real crab meat! You can use fresh crab, or canned lump or claw meat!
• Use a heavy stock pot, dutch oven, or large pot to fry the egg rolls instead of a deep fryer, or mist the egg rolls and fry them in the air fryer! (see recipe card below for directions).
• Lightly fry the egg rolls in a large skillet  or wok to use less oil!
• Try sweet and sour sauce, duck sauce, or your favorite dipping sauce in place of the sweet chili sauce for dipping.
• If you love a lot of crab meat, add more! Or simply add a couple extra tablespoons of the crab meat to each egg roll before wrapping.
• Use the filling to fill crispy wonton skins instead for a quick and cute appetizer! To make these, you'll need square wonton wrappers.
• Not a fan of water chestnuts? Leave them out!
• Swap the sugar for equal part of honey.

Storing leftovers

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. To reheat, warm in oven or air fry (thaw if cooking frozen egg rolls).

More tasty egg roll recipes

If you love these Crab Rangoon Egg Rolls, you'll love these tasty egg roll recipes, too!

• Reuben Egg Rolls
• Cuban Egg Rolls
• Mongolian Beef Ramen Egg Rolls
• Italian Egg Roll Mozzarella Sticks
• General's Chicken Ramen Egg Rolls

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