Classic Crab Rangoon, a favorite from Chinese takeouts, has gotten a makeover! These irresistibly delicious Crab Rangoon Egg Rolls will be a delicious appetizer at your next party. These little bundles of joy are filled with a creamy crab and cream cheese mixture, then stuffed in an egg roll wrapper and fried to golden perfection. And to make things even better, I’ve included a recipe for a homemade sweet chili sauce that’s the perfect dipping companion.
Table of Contents
Why Love This Recipe
- Easy to make: Don’t let the fancy name fool you, this recipe is surprisingly simple to follow. Even if you’re a kitchen novice, you can whip up these egg rolls in no time.
- Flavorful: The combination of savory crab and cream cheese with a touch of sweetness is simply divine.
- Crispy and satisfying: The egg roll wrappers fry up to a beautiful golden brown, providing a delightful textural contrast to the creamy filling.
- Homemade sweet chili sauce: This sauce is so much better than anything you’ll find in a store-bought bottle. It’s perfectly sweet, spicy, and tangy, and it complements the crab egg rolls perfectly.
- Perfect for parties: These egg rolls are always a hit at parties, and they’re sure to be a crowd-pleaser at your next gathering.
Overview of Ingredients
For the Crab Rangoon
- Cream Cheese: Provides a creamy base for the filling.
- Crab Meat: You can use lump crab meat, crab claw meat or even imitation crab. I opted for the crab claw meat.
- Seasonings: Garlic powder, onion powder, sesame oil, Worcestershire sauce, sugar, green onions, and salt for a well-seasoned mixture.
- Egg Roll Wrappers: This replaces the classic wonton wrappers. You can also use spring roll pastry wrappers.
- Vegetable Oil: For frying; canola oil or avocado oil works best.
For the Sweet Chili Sauce
- Rice Wine Vinegar, Water, Granulated Sugar: Forms the base of the sauce.
- Garlic: Adds aromatic depth.
- Red Chili Peppers: Adjust to your level of spice.
- Soy Sauce and Salt: Provides a rich, salty taste that complements the sweetness and heat.
- Red Chili Flakes: Similar to fresh chili peppers, red chili flakes add heat and depth to the sauce. They also contribute texture and small bursts of spiciness throughout the sauce.
- Cornstarch Slurry: A mix of cornstarch and water thickens the sauce to perfection.
How to Make Crab Rangoon Egg Rolls
Make the crab rangoon filling: In a large mixing bowl, combine the softened cream cheese, sesame oil, Worcestershire sauce, garlic powder, onion powder, sugar, chopped green onions, and salt.
Mix well until all ingredients are evenly incorporated. Then gently fold in the crab meat.
Assemble the egg rolls: Take an egg roll wrapper and place it on a clean flat surface in a diamond shape, with one corner pointing towards you. Spoon about 2 tablespoons of the crab and cream cheese mixture onto the center of each wrapper.
Fold and roll: Fold the corner closest to you over the filling, then fold in the left and right corners towards the center. Roll it up tightly towards the remaining corner, sealing the edge with a small amount of water (or egg wash) to secure the roll. Repeat this process for the remaining wrappers and filling.
Fry the egg rolls: Heat oil in a deep skillet, dutch oven or deep fryer to around 350°F (175°C). Carefully add a few egg rolls at a time to the hot oil, ensuring they’re not overcrowded. Fry them for about 2-3 minutes per side or until they turn golden brown and crispy.
Drain and serve: Drain the egg rolls on a wire rack or plate lined with paper towels and let them cool slightly before serving.
How to Make Sweet Chili Sauce
Make the sweet chili sauce: In a medium pot, combine rice wine vinegar, water, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely.
Simmer and thicken: Add minced garlic, chopped red chili peppers and red chili flakes to the pan.
Simmer gently over medium-low heat for about 5-7 minutes, allowing the flavors to meld together. Stir occasionally.
Gradually add the cornstarch slurry while stirring continuously to thicken the sauce. Let it simmer for an additional 2-3 minutes until it reaches the desired thickness. Taste the sauce and adjust the seasoning with salt as needed.
Enjoy! Serve the crab rangoon egg rolls with your homemade sweet chili sauce for an unforgettable appetizer experience.
Expert Tips and Tricks
- For easy mixing, be sure the cream cheese is at room temperature.
- Seal the egg rolls securely with water to prevent any leaks during frying.
- Maintain the oil temperature to achieve a crispy exterior without excess oil absorption.
- Get creative with dipping sauces such as sweet and sour sauce, soy sauce or habanero mango sauce. Use your favorite dipping sauce!
How To Make Air Fryer Crab Rangoon Egg Rolls
If opting for a less oily alternative, air frying these delectable treats is just as easy.
Preheat the air fryer to 375F and lightly spray the rolls with cooking spray.
Place the rolls in a single layer, ensuring they don’t touch, and air fry for 3-4 minutes per side, or until golden brown and crispy.
Enjoy the same delicious flavor without the mess of deep-frying.
Storing Leftovers
Any leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze leftover egg rolls for longer storage. Make sure they are completely cool before placing them in a freezer bag. They’ll last in the freezer for up to 3 months.
These Crab Rangoon Egg Rolls with Sweet Chili Sauce are a surefire hit for any occasion or holiday party. They’re easy to make, incredibly flavorful, and guaranteed to disappear in a flash. So ditch the store-bought appetizers and impress your guests with this homemade masterpiece. Happy Cooking!
Crab Rangoon Egg Rolls with Sweet Chili Sauce
Ingredients
For the Crab Rangoon
- 2 8 oz blocks Cream Cheese
- 1 tsp Sesame Oil
- 2 tsp Worcestershire Sauce
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Sugar
- 4 stalks Green Onion
- 1 tsp salt
- 8 oz Lump Crab Meat
- 12 Egg Roll Wrappers
- Canola Oil or Avocado oil, for frying
For the Sweet Chili Sauce
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1/2 cup granulated sugar
- 3 cloves garlic, minced
- 1-2 red chili peppers, finely chopped (adjust to your spice preference)
- 1 tsp red chili flakes
- 1 tbsp soy sauce
- 1-2 tbsp cornstarch, mixed with 2 tbsp of water to form a slurry
- 1 teaspoon salt, adjust to taste
Instructions
Make the Egg Rolls
- In a mixing bowl, combine the softened cream cheese, lump crab meat, sesame oil, Worcestershire sauce, garlic powder, onion powder, sugar, chopped green onions, and salt. Mix well until all ingredients are evenly incorporated.
- Take an egg roll wrapper and place it on a clean surface in a diamond shape, with one corner pointing towards you.
- Spoon about 2 tablespoons of the crab and cream cheese mixture onto the center of the wrapper.
- Fold the corner closest to you over the filling, then fold in the left and right corners towards the center. Roll it up tightly towards the remaining corner, sealing the edge with a dab of water to secure the roll. Repeat this process for the remaining wrappers and filling.
- Heat oil in a deep skillet or pot to around 350°F (175°C) for frying.
- Carefully add a few crab rangoon egg rolls at a time to the hot oil, ensuring they’re not overcrowded. Fry them for about 2-3 minutes per side or until they turn golden brown and crispy.
- Once they're golden and crisp, remove the egg rolls using a slotted spoon and place them on a cooling rack or plate lined with paper towels to drain excess oil.
- Repeat the frying process with the remaining crab rangoon egg rolls.
- Allow the egg rolls to cool slightly before serving.
Make the Sauce
- In a medium pot, combine rice wine vinegar, water and granulated sugar. Heat over medium heat, stirring occasionally until the sugar completely dissolves.
- Add minced garlic, chopped red chili peppers, soy sauce and red chili flakes to the saucepan. Adjust the quantity of chili peppers based on your desired level of spiciness. Stir well to combine.
- Simmer gently over medium-low heat for about 5-7 minutes, allowing the flavors to meld together. Stir occasionally.
- While the sauce is simmering, mix the cornstarch with water to form a slurry.
- Gradually pour the cornstarch slurry into the sauce while stirring continuously. This will help thicken the sauce. Let it simmer for an additional 2-3 minutes until it reaches the desired thickness.
- Taste the sauce and adjust the seasoning, adding salt as needed.
- Once done, remove from the heat and let the sweet chili sauce cool down to room temperature. As it cools, it will continue to slightly thicken.
9 Responses
These delicious egg rolls are so golden, crunchy and tasty. We are big fans of sweet chili sauce in this household and think that it is the perfect sauce to go alongside the egg rolls. Hope to try these in the air fryer too!
I made this recipe and it was so easy and really tasty.
Now, my kids are asking me to make this dish again. Thank you!
These are such a great snack for when we watch movies! Everyone gets their own little plate of these and personal sauce. I love that you included air fryer instructions too! Seriously SO GOOD!!! Thank you for this!
I am loving everything about these! 🙂 They look and sound amazing. Can’t wait to make these soon- yum!
This chef’s kiss! From the crab up to the sauce! Very perfect and delicious!
Ours came out super crisp and the sauce was the perfect compliment, making every bite fantastic!
I love ordering crab rangoons as an appetizer at the restaurants. These were so easy to make and cooked perfectly in the AIr Fryer.
These egg rolls look really tasty and crispy and I like that they can be made easily in the air fryer as well.
You always fill my heart with your exotic recipes. But the best part is you open my appetite and curiosity for new things. Thanks for the inspiration.