Crab Rangoon Egg Rolls
Crispy and creamy Crab Rangoon egg rolls filled with crab meat, cream cheese, and scallions, delivering a nostalgic yet elevated snack experience.
Ingredients
Filling
- 8 oz Crab meat (cooked) Fresh lump or canned recommended
- 8 oz Cream cheese Softened, full-fat for best texture
- 2-3 stalks Green onions (scallions) Finely chopped
- 1 tsp Garlic powder Or 1 small clove minced
- 1 tbsp Soy sauce Adjust to taste
- Salt and pepper To taste
For Frying
- 24-30 pieces Wonton skins Depending on size and how full you make them
- Neutral oil for frying Vegetable, canola, or peanut oil, enough for shallow fry or deep pan
Instructions
Making the Filling
- In a mixing bowl, beat the softened cream cheese until smooth.
- Fold in crab meat, chopped green onions, garlic powder, soy sauce, and a pinch of salt and pepper. Taste and adjust seasoning.
Preparing the Wontons
- Lay a wonton skin on a clean, dry surface. Keep unused skins covered with a damp towel.
- Spoon about 1 to 1.5 teaspoons of the crab mixture into the center of each wonton skin.
- Dampen edges of the wonton skin with a little water and fold to form a tight triangle or roll, pressing edges firmly to seal.
Frying
- Warm oil in a skillet over medium heat until it reaches about 350°F (175°C).
- Place rolls seam-side down in the hot oil and fry about 3–4 minutes per side until deeply golden and crisp.
- Transfer cooked rolls to a paper-towel-lined rack to drain excess oil and let rest for 1–2 minutes.
Serving
- Serve warm with dipping sauces like sweet chili sauce, soy-vinegar dip, or creamy sriracha mayo.
Notes
For a lighter option, brush and bake at 400°F (200°C) for 12–15 minutes, flipping once. To freeze, store uncooked, sealed rolls on a baking sheet until firm, then transfer to a freezer bag for up to 1 month.