Easy Crab Rangoon Egg Rolls are the Perfect Appetizer!
Party coming up?
Crab recipes are always a hit! Just ask anyone who’s dug into this crab rangoon casserole!
But for a party, I prefer serving appetizers!
These egg rolls have the same great flavor as crab rangoon but are served in a fun, new way!
I personally think these are much easier to wrap and fry than your classic crab rangoon.
But, they still taste just as amazing!
Are you one of those cooks that goes to a restaurant and thinks, “Hmmm….I could make this!”
Well, that is what I have been thinking for years about crab rangoon.
The first time I made this dish was four year ago, and I still love to make it today.
Pssst…don’t leave out the green onions! They’re add a dash of fun and spice!
We have used Thai dipping sauce, sweet and sour sauce and even regular American ranch dressing.
Adding lots of dips for these egg rolls make them an extra fun appetizer for your next party.
Ingredients Needed for Crab Rangoon Egg Rolls:
- 2 cups vegetable oil
- 5 ozs crab meat (drained)
- 8 ozs cream cheese (at room temperature)
- 1 clove garlic (minced)
- 1 green onion (thinly sliced)
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1 dash lemon juice
- 12 egg roll wrappers
One word of advice: Crab Rangoon Egg Rolls go FAST!
If you want any left-overs from your party, make sure you make extra!
And you can add these crab rangoon taquitos that come paired with raspberry salsa.
The last time I served these at a party, my son was utterly disappointed because there was hardly a smidge of crab left.
And you know what?
My kids’ favorite part of a fun get-together is all the fun leftovers they get to eat the next day.
So, plan ahead and make extra for your kiddos and hubby to munch on later in the week!
I always fry these because they fry up so well — cheesy, golden brown and super-quick.
Feel free to bake these if you’re an anti-fryer.
It won’t bother me a bit!
Just follow the instructions as normal, but spray a cookie sheet with cooking spray and bake bake crab rangoon egg rolls at 350 degrees Fahrenheit for 20 to 25 minutes or till golden brown.
And your filling should look just like the filling in the mixing bowl below…just for your reference!
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And, if you’re not a professional egg roll maker, Here’s a super-easy tutorial on how to make your egg rolls.
You’re super-welcome! Enjoy!
*Affiliate links have been added to help you make the perfect crab rangoon egg rolls!*
Crab Rangoon Egg Rolls
Love Crab Rangoon? This is a super-easy recipe that makes a great party appetizer. Who doesn't love crab rangoon egg rolls at parties? Yum!
Ingredients
- 2 cups vegetable oil
- 5 ozs crab meat, (drained)
- 8 ozs cream cheese, (at room temperature)
- 1 clove garlic, (minced)
- 1 green onion, (thinly sliced)
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1 dash lemon juice
- 12 egg roll wrappers
Instructions
- In large mixing bowl, beat together cream cheese, garlic, onion, Worcestershire sauce, salt and lemon juice until thoroughly combined.
- Stir in crab until mixed completely through.
- Place two tablespoons of crab mixture on each egg roll wrapper and roll up. See post for detailed instructions on this step.
- Fry egg rolls in 2 cups of hot oil on medium-high heat for approximately 2-3 minutes per egg roll. Drain and serve with your favorite dipping sauce.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
