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These crunchy, creamy Seafood Finger Food treats mash up classic Crab Rangoon flavors into an Egg Rolls format—perfect as an Asian Fusion Appetizer you’ll make on repeat.
Why You’ll Love This Recipe
- No oven needed: whip up deep-fried goodies in under an hour
- Creamy center, crackly shell: a textural delight every time
- Pantry-friendly: simple ingredients you probably have on hand
- Make ahead, fry later: ideal for stress-free Party Food prep
- Seafood meets finger food: crowd-pleasing Appetizer for any gathering
- Customizable: mix in shrimp, veggies, or spice it up with sriracha
- Perfect dip partners: sweet chili, duck sauce, or soy-ginger sauce
Ingredients
- 20 egg roll wrappers (10-inch squares; spring roll wrappers work too)
- 8 oz crab meat (fresh or canned, lump or imitation, well-drained)
- 4 oz cream cheese, softened (Philadelphia is my go-to)
- 2 green onions, finely chopped
- 1 small shallot, minced (or 2 tbsp yellow onion)
- 1 garlic clove, minced
- 1 tsp soy sauce (low-sodium if you prefer)
- ½ tsp sesame oil (optional, for extra Asian Fusion flair)
- ¼ tsp white pepper (or black pepper, to taste)
- 1 large egg, beaten (for sealing wrappers)
- 2–3 cups neutral oil (peanut, canola, or sunflower) for deep-frying
- Sweet chili sauce or duck sauce, for serving
Directions
- Prep your station. Lay out a large bowl, a small bowl for the egg wash, and a parchment-lined tray for wrapped rolls—organization now means no frying fiasco later.
- Make the filling. In the big bowl, gently fold crab meat, cream cheese, green onions, shallot, garlic, soy sauce, sesame oil, and white pepper until just combined. Taste and tweak the seasoning if needed.
- Wrap the rolls. Place an egg roll wrapper diamond-style. Spoon 1–2 tbsp of filling near the bottom corner. Brush two edges with beaten egg, fold the bottom up, tuck in the sides, and roll snugly to seal. Set seam-side down on your tray.
- Heat the oil. Pour oil into a sturdy pot to a depth of 2 inches. Heat over medium-high until it reaches 350°F (175°C)—a candy thermometer or infrared probe is clutch here.
- Fry in batches. Carefully lower 3–4 rolls into hot oil; avoid overcrowding so the temperature doesn’t plunge. Fry each side for about 2–3 minutes, until golden brown. Use tongs to rotate if needed.
- Drain and crisp. Transfer to a paper-towel–lined plate and let rest 1–2 minutes; the rolls crisp up as they cool.
- Serve warm. Arrange on a platter with sweet chili sauce, duck sauce, or a soy-ginger dip—sprinkle with toasted sesame seeds or cilantro if you’re feeling fancy.
Servings & Timing
- Makes 18–20 Crab Rangoon Egg Rolls 2
- Prep Time: 20 minutes (plus a few for gathering tools)
- Cook Time: 15 minutes (frying in batches)
- Total Time: ~35 minutes
Variations
- Shrimp Rangoon Rolls: swap crab for chopped shrimp and add a squeeze of lime.
- Veggie Crunch: replace seafood with shredded cabbage, carrots, and tofu.
- Spicy Sriracha: stir in 1–2 tsp sriracha for a kick.
- Gluten-Free Twist: use rice paper wrappers and bake or air-fry at 375°F.
- Baked Version: brush with oil, bake 400°F for 15–18 minutes, flipping once.
- Tropical Touch: fold in diced pineapple and ham for a sweet-savory bite.
Storage & Reheating
Store cooled rolls in an airtight container in the fridge for up to 2 days. For a crisp reheat, place on a wire rack in a 350°F oven or air-fryer for 4–6 minutes. To freeze, flash-freeze rolls on a baking sheet until solid, then bag; fry from frozen for best crunch.
FAQs
Q: Can I prep these ahead of time?
A: Yes! Assemble and freeze on a tray, then store in a bag—fry them straight from the freezer when you’re ready.
Q: Why did my rolls burst open?
A: Likely the oil was too hot or the wrapper wasn’t sealed tightly. Keep oil around 350°F and pat wrappers dry.
Q: Can I use real crab instead of imitation?
A: Definitely—fresh lump crab elevates the taste, though canned imitation is wallet-friendly and still delicious.
Q: What’s the best dipping sauce?
A: Sweet chili sauce is a classic, but soy-ginger, peanut sauce, or honey-sriracha are fun swaps.
Q: Are these nut-free?
A: They can be—use canola or sunflower oil and skip sesame oil if allergies are a concern.
Q: How do I make gluten-free wrappers?
A: Rice paper works well; lightly soak, then fry or bake until crisp, watching carefully so they don’t tear.
Q: Can I air-fry them?
A: For sure—spray rolls lightly with oil and air-fry at 375°F for 6–8 minutes, flipping once.
Q: How do I get extra crispiness?
A: Keep wrappers dry, maintain oil temp, and consider double-frying for 1 minute each side at 325°F then 375°F.
Conclusion
Crab Rangoon Egg Rolls 2 pair rich, tangy seafood filling with a crackling deep-fried shell—an Appetizer winner that’s equal parts nostalgic and unexpected. Whether you’re hosting a party or craving finger food at home, these bites deliver pure joy. Give them a try and drop a comment to let me know which dipping sauce became your favorite!
Crab Rangoon Egg Rolls 2
Ingredients
- 20 egg roll wrappers 10-inch squares
- 8 ounces crab meat drained, fresh or canned
- 4 ounces cream cheese softened
- 2 green onions finely chopped
- 1 shallot minced
- 1 clove garlic minced
- 1 teaspoon soy sauce low-sodium if preferred
- 1/2 teaspoon sesame oil optional
- 1/4 teaspoon white pepper or black pepper
- 1 egg beaten, for sealing
- 2 cups neutral oil peanut, canola, or sunflower, for frying
Instructions
- Set out a large mixing bowl, a small bowl for egg wash, and line a tray with parchment paper to hold assembled rolls.
- In the mixing bowl, gently fold together crab meat, cream cheese, green onions, shallot, garlic, soy sauce, sesame oil, and white pepper until evenly combined.
- Place one egg roll wrapper on a flat surface, spoon 1-2 tablespoons of filling onto the center, brush edges with beaten egg, fold corners and roll tightly, sealing the ends.
- Pour oil into a heavy pot to a depth of 2 inches and heat to 350°F (175°C), using a thermometer for accurate frying.
- Carefully add 3-4 rolls to the hot oil, fry until golden brown—about 2-3 minutes per side—then transfer to a paper towel-lined plate.
- Let the egg rolls rest for a minute to drain excess oil, then arrange on a platter and serve with sweet chili sauce or duck sauce.
Notes
Nutrition
