If you’re a fan of Chinese takeout, you’ve probably indulged in crab rangoon at least once in your life. These deep-fried pockets of cream cheese and crab meat are a staple on the appetizer menu of many Chinese restaurants. And if you’re a fan of egg rolls, you know they’re the perfect crispy vessel for various savoury fillings. But have you ever thought about combining these two classic dishes? crab rangoon egg rolls. This fusion dish takes the best of both worlds and creates a mouthwatering appetizer that’s sure to impress your guests.
history of crab rangoon egg rolls
Crab rangoon egg rolls are a delicious treat that has been around since at least the 1970s. They’re thought to have begun in California, but they quickly spread across the country and are now enjoyed by people all over.
The crab rangoon is a crispy fried wonton filled with cream cheese, crab meat, and green onions. These treats are served with sweet and sour sauce for dipping. The egg roll wrapper is typically deep-fried after being stuffed with all the ingredients.
This popular appetizer recipe has many variations, including shrimp and chicken versions. Some people also like to add carrots or bean sprouts to their crab rangoon egg rolls.
What are crab rangoon egg rolls?
Crab rangoon egg rolls are a delicious combination of crab and cream cheese, wrapped in an egg roll wrapper and fried to crispy perfection. They’re the perfect appetizer or snack to serve at your next party.
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup crab meat, drained and flaked
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 egg roll wrappers
- Vegetable oil for frying
Instructions:
- Combine the softened cream cheese, crab meat, green onions, onion powder, garlic powder, salt, and black pepper in a mixing bowl. Mix until well combined.
- On a flat surface, Lay an egg roll wrapper with one corner facing you. Spoon about 2 tablespoons of the crab mixture onto the centre of the wrapper.
- Fold the bottom corner up over the filling, then fold in the sides. Roll the wrapper up tightly, sealing the top corner with a dab of water.
- Continue with the remaining filling and wrappers.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- Carefully place the egg rolls in the hot oil and fry until golden brown and crispy, turning occasionally, about 2-3 minutes per side.
- Remove the egg rolls from the oil with a slotted spoon and drain on paper towels.
- Serve hot with your favourite dipping sauce.
Tips:
- Let the cream cheese soften at room temperature for about 30 minutes before mixing with the other ingredients. This will make it easier to mix and will result in a smoother, creamier texture.
- Drain the crab meat well and use a fork to flake it into small pieces before adding it to the cream cheese mixture.
- Be careful not to overfill the egg roll wrappers, which can cause them to burst during frying.
- Use a candy thermometer to monitor the temperature of the oil and keep it around 350-375°F for best results.
- Serve the egg rolls immediately after frying while they are still hot and crispy.
What to serve with?
Crab rangoon egg rolls are a great way to start your meal. They’re light and crunchy, so you’ll want something to wash them down with.
We recommend serving your crab rangoon egg rolls with a glass of light beer, like a mini beer or a wheat beer. The bitter flavour will cut through the rich cheese filling of the egg rolls and balance out the sweetness of crab rangoon.
Storage
If you love crab rangoon egg rolls, you’ll want to know how to store them. They taste great when they’re brand new, but the filling can get soggy if you don’t keep them in the fridge or freezer. You can also freeze these egg rolls for up to three months.
To store your crab rangoon egg rolls, wrap them individually in plastic wrap and place them in a resealable plastic bag. If you plan on storing your egg rolls for more than two days, put them in the refrigerator instead of the freezer. The best way to keep your frozen egg rolls is by wrapping each one individually and then placing them in a resealable plastic bag.
Reheating
Step 1:Â Preheat oven to 350 degrees.
Step 2:Â Remove egg rolls from the bag and place them on the baking sheet.
Step 3: Bake for 15 minutes or until heated through.
Health Benefits
Crab rangoon egg rolls are delicious and nutritious. They are full of protein and are low in fat. They also contain calcium, iron and zinc.
Crab rangoon egg rolls can help you feel full longer than other foods. This makes them a great choice for those who are trying to lose weight.
Nutrition facts
Each serving of crab rangoon egg rolls contains approximately:
- 120 calories
- 7g fat (1g sat)
- 2g fiber
- 11g carbs
FAQ
What is the difference between crab wontons and crab Rangoons?
The difference between crab wontons and crab Rangoons is that the filling in a Rangoon is cream cheese, while the filling in a wonton is more like a meat paste.
What are rangoons made of?
Rangoons are a type of dumpling that is made with wonton wrappers and stuffed with meat, cheese, or vegetables. They are typically served in a sweet-and-sour sauce.
Final Thoughts
This crab rangoon egg roll recipe is super simple – these egg rolls reheat well, so you can make them ahead of time. There are so many different ways to change up this recipe and add or take away ingredients that you’ll never get bored!
Other Egg Roll Recipes:
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup crab meat, drained and flaked
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 egg roll wrappers
- Vegetable oil for frying
Instructions
- Combine the softened cream cheese, crab meat, green onions, onion powder, garlic powder, salt, and black pepper in a mixing bowl. Mix until well combined.
- On a flat surface, Lay an egg roll wrapper with one corner facing you. Spoon about 2 tablespoons of the crab mixture onto the centre of the wrapper.
- Fold the bottom corner up over the filling, then fold in the sides. Roll the wrapper up tightly, sealing the top corner with a dab of water.
- Continue with the remaining filling and wrappers.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- Carefully place the egg rolls in the hot oil and fry until golden brown and crispy, turning occasionally, about 2-3 minutes per side.
- Remove the egg rolls from the oil with a slotted spoon and drain on paper towels.
- Serve hot with your favourite dipping sauce.
