Crab Rangoon Egg Rolls with Sweet Chili Sauce
These crab rangoon egg rolls are filled with a creamy crab and cream cheese mixture, then wrapped in a crispy egg roll wrapper and fried to golden perfection.
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.
Notes
Air Fryer Instructions
If opting for a less oily alternative, air frying these delectable treats is just as easy. Preheat the air fryer 375F, 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. Tried this recipe?Mention @GimmeFromScratch or tag #GimmeFromScratch!