🦀 Creamy Crab Rangoon Egg Rolls
🍴 Makes: About 10–12 egg rolls
⏲️ Total Time: 35 minutes
🛒 Ingredients:
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8 oz cream cheese, softened
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1 cup imitation crab meat, finely chopped (or real crab if preferred)
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2 green onions, thinly sliced
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1 garlic clove, minced
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1 teaspoon Worcestershire sauce
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1/2 teaspoon soy sauce
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1/2 teaspoon sugar
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Salt & pepper, to taste
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Optional: 1/2 teaspoon Sriracha or hot sauce for a spicy kick
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10–12 egg roll wrappers
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Oil, for frying
🍥 Dipping Sauce (Optional but Recommended):
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1/4 cup sweet chili sauce
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2 tablespoons soy sauce
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1 teaspoon rice vinegar
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A pinch of red pepper flakes (optional)
👨🍳 Instructions:
1. Make the Filling:
In a medium bowl, combine:
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Cream cheese
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Crab meat
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Green onions
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Garlic
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Worcestershire, soy sauce, sugar, and seasonings
Mix until smooth and well combined.
2. Assemble the Egg Rolls:
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Lay an egg roll wrapper on a clean surface, point facing you (diamond shape).
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Spoon about 2 tablespoons of filling near the bottom third.
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Fold the bottom corner up over the filling, then fold in the sides.
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Roll tightly and seal the top edge with a dab of water.
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Repeat with remaining wrappers and filling.
3. Fry Until Golden:
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Heat about 1½ inches of oil in a deep skillet or pot to 350°F (175°C).
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Fry egg rolls in batches, 2–3 minutes per side, until golden brown and crispy.
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Drain on a paper towel–lined plate.
4. Serve Hot with Dipping Sauce:
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Mix sauce ingredients in a small bowl.
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Serve crispy crab rangoon egg rolls hot with your favorite dipping sauce!
✅ Tips & Variations:
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Air Fryer Version: Spray with oil and air fry at 390°F for 8–10 minutes, flipping halfway.
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Baked Version: Brush with oil and bake at 400°F for 15–20 minutes until golden.
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Add-ins: Try a little lemon zest, shredded mozzarella, or minced red bell pepper in the filling for extra flavor and texture.
Would you like a wonton-style version or a keto-friendly crab rangoon recipe too?
