Crab Rangoon Egg Rolls Recipe

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

Prep Time20

Cook Time4

Total Time24

Course: Appetizer

Cuisine: Chinese

Keyword: Crab Rangoon Egg Rolls, Crab Rangoon Egg Rolls Recipe

Servings:

Calories: 182kcal

14 store bought egg roll wrappers
12 oz stick style Imitation crab, chopped (thawed if frozen) can also use real lump crab meat
1 8 oz can sliced water chestnuts, drained and chopped
6 scallions, thinly sliced
1 ½ blocks softened cream cheese (12 oz)
2 teaspoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon garlic powder
1 ½ teaspoon soy sauce
1 ½ teaspoon toasted Sesame oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
Sweet chili sauce, for dipping
Neutral oil, such as canola, for frying

Set up a large cutting board with egg roll wrappers and a small amount of water in a small bowl.
Add a generous amount of filling to the center of each wrapper, turned on an angle to make a diamond orientation.
Moisten the outer edges of the egg roll wrapper with water lightly with your fingers, and fold the bottom corner over the filling.
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.
Repeat until all wrappers are filled and sealed. Remove the rolled eggrolls to a large cookie sheet or tray as you go.
Heat a large pot of oil (enough to submerge egg rolls) 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.
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.
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.
Serve hot, sliced on a bias, if desired, with sweet chili sauce or sauce of choice.

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.
Makes 12-14 egg rolls