Crab Rangoon Eggroll is filled with crab meat, veggies, cream cheese, and a perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer and side dish, and anytime snack with sweet and sour sauce dipping to enjoy with.
This eggroll is one of my favorites, but I am afraid I said this in my beef lumpia, and pork lumpia recipes because egg rolls are so versatile and easy to stuff and fry or bake up. Thanks to ready-made eggroll wrappers, making all kinds of great fried treats is made easy. It is fun making them with your friends and family once you get the hang of rolling these crispy treats.
- Crab Meat - Use fresh crab meat for the best result and if it fits your budget. However, when you are looking for an affordable option, imitation crab or in-can meat is your second-best option.
- Egg roll wrappers - Egg roll wrappers are accessible in any refrigerated section of your favorite store. You can also use lumpia wrappers from the frozen section of your Asian Store or International Grocery Store.
- Celery, corn, and green onions - Adding some veggies to your crab rangoon eggroll will add crunch, flavor, and nutrients to the dish. You can also try cabbage, and carrots, or feel free to experiment with your favorite veggies. Make sure to chop the veggies into dice.
- Seasonings - Onion powder, garlic powder, salt, and soy sauce are my favorite seasonings to add depth and flavor.
- Cream cheese - Add creamy and cheesy flavor and texture.
- Frying oil - To deep fry the eggrolls.
In a large mixing bowl, mix together cream cheese, soy sauce, garlic powder, onion powder, celery, corn, green onions, and crab meat. Stir until evenly incorporated. Do a test taste to adjust the seasonings.
Lay one egg roll wrapper out with a corner pointing towards you or at a diamond angle. Place about three tablespoons in the center of each wrapper, making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in, working on any excess air bubbles. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the last edge wrapper.
In a frying pan or skillet, heat enough cooking oil. Once the oil temperature reaches 350F, gently fry a few batches at a time. Deep-fry each side for about 2-3 minutes or until nice and golden brown. Transfer it to the cooling rack to keep it crispy and get rid of excess oil.
Questions and Answers
Lumpia is the Filipino version of fried spring rolls and uses a thin wrapper. Egg rolls are the American version of Chinese spring rolls with thick egg roll wrappers. Both share the same origin, but they taste and look different, with egg rolls being bigger and “fatter” in shape.
Crab rangoon is the same as dumplings, but it is crispy and crunchy from deep-frying using oil, while dumplings are steamed or boiled to cook.
Air-fry: To air-fry, make sure to brush each side of the eggroll with cooking oil. Air fry at 350F for 10-15 minutes or until golden brown.
Oven: Preheat the oven to 400F. Transfer to a baking tray and brush each side of the eggrolls with oil or use a cooking spray. Bake each side for about 10 minutes each side or until golden brown.
- To make crunchy crab rangoon eggrolls, be sure to heat the frying oil to 350F and fry them until golden brown. Make sure to transfer them to a cooling rack to allow the air to circulate and helps to keep them nice and crispy.
- Be generous with crab meat filling and use about 2-3 tablespoons to roll each wrapper to enjoy both flavors from crab meat, vegetables, and cheese in every bite.
- Make sure to chop the veggies into tiny pieces and uniform sizes to cook evenly.
Make-ahead, Storage Tips
- Make-Ahead: To make crab rangoon eggrolls ahead of time, simply follow the instructions and store them in the fridge for up to 3 days. Then deep-fry them when ready to serve.
- Storage tips: You can store uncooked crab rangoon eggrolls for a very long time in the freezer if stored properly. Make sure to lay them flat in a tray and freeze them. Once they are frozen, transfer them to an an-airtight and freezer-friendly container or bag and place them back in the freezer. They will last up to 6 months! No need to thaw before frying.
- Reheating Tips: Heat cooking oil in a frying pan and reheat leftover eggrolls until warm thoroughly, about 3 minutes. You can also use an air-fryer, oven, or microwave and reheat until completely warm.
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Crab Rangoon Eggroll
- 25 pieces egg roll wrappers
- 8 ounces cream cheese
- 8 ounces crab meat chopped
- 1 cup corn
- ½ cup celery chopped
- ½ cup green onions chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoons soy sauce
- ¼ teaspoon salt
- 2 cups cooking oil
- In a large bowl, mix together the cream cheese, salt, soy sauce, garlic powder, onion powder until well combined. Gently fold in the crab meat, green onions, celery, and corn until evenly incorporated.
- Place a wonton wrapper on a clean surface in a diamond angle. Scoop 3 tablespoons of the crab filling into the center of the wrapper and flatten slightly with a spoon. Fold the sides of the wrapper inwards to cover the filling, then roll the wonton up, starting from the bottom and working upward to seal. Dip two fingers into a bowl of water to moisten the last edges of wrapper with your fingers.Repeat with the remaining wrappers and filling.
- Heat the oil over medium-high heat. Gently place the crab rangoon eggrolls into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen eggrolls, it will take 1 to 2 minutes longer).
- Place the fried egg rolls on cooling rack and serve immediately with your favorite sauce.