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Homemade Crab Rangoon Egg Rolls (easy and delicious)
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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!
Prep Time20 minutes
Cook Time4 minutes
Course: Appetizer
Keyword: crab, egg rolls
Servings: 14

Equipment

  • deep fryer, large stock pot, dutch oven, or air fryer
  • Baking sheet
  • wire rack
  • paper towels

Ingredients

  • 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 

Instructions

  • 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 (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.
    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.
    9. Serve hot, sliced on a bias, if desired, with sweet chili sauce or sauce of choice.
    Air Frying:
    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