Crab Rangoon Egg Rolls and Sweet and Sour or Spicy Mayo Dipping Sauces
Here’s a delicious Crab Rangoon Egg Roll recipe that combines the creamy, savory filling of classic Crab Rangoon with the crispy crunch of an egg roll!
Crab Rangoon Egg Rolls Recipe
Makes: 12 egg rolls
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
• 8 oz cream cheese, softened
• 6 oz imitation crab meat (or real crab meat), finely chopped
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp soy sauce
• 1/2 tsp sesame oil (optional, for extra flavor)
• 1/2 tsp sugar
• 12 egg roll wrappers
• 1 egg, beaten (for sealing)
• Oil for frying
Instructions:
1. Prepare the Filling:
In a mixing bowl, combine softened cream cheese, chopped crab meat, green onions, garlic, Worcestershire sauce, soy sauce, sesame oil (if using), and sugar. Mix well until smooth and evenly combined.
2. Assemble the Egg Rolls:
• Lay an egg roll wrapper in a diamond shape on a clean surface.
• Spoon about 2 tablespoons of the crab mixture into the lower third of the wrapper.
• Fold the bottom corner over the filling, then fold in the sides.
• Brush the top edge with the beaten egg and roll it up tightly, sealing the edge.
3. Fry the Egg Rolls:
• Heat about 2 inches of oil in a deep pan or fryer to 350°F (175°C).
• Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy.
• Remove and drain on a paper towel-lined plate.
4. Serve: Enjoy hot with sweet and sour sauce, duck sauce, or spicy mayo for dipping!
Baked Option:
For a healthier version, brush the egg rolls with oil and bake at 400°F (200°C) for 12-15 minutes, flipping halfway.
*Air Fryer Recipe
Air Fryer Crab Rangoon Egg Rolls
This air fryer version gives you crispy, golden egg rolls with less oil!
Makes: 12 egg rolls
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Ingredients:
• 8 oz cream cheese, softened
• 6 oz imitation crab meat (or real crab meat), finely chopped
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp soy sauce
• 1/2 tsp sesame oil (optional)
• 1/2 tsp sugar
• 12 egg roll wrappers
• 1 egg, beaten (for sealing)
• Cooking spray or oil for brushing
Instructions:
1. Prepare the Filling:
In a bowl, mix cream cheese, chopped crab meat, green onions, garlic, Worcestershire sauce, soy sauce, sesame oil (if using), and sugar. Stir until well combined.
2. Assemble the Egg Rolls:
• Place an egg roll wrapper on a clean surface in a diamond shape.
• Spoon 2 tablespoons of filling into the lower third of the wrapper.
• Fold the bottom corner over the filling, tuck in the sides, and roll tightly.
• Brush the top edge with the beaten egg to seal.
3. Air Fry the Egg Rolls:
• Preheat the air fryer to 375°F (190°C) for 3 minutes.
• Lightly spray or brush the egg rolls with oil.
• Place them in a single layer in the air fryer basket (do not overcrowd).
• Cook for 8-10 minutes, flipping halfway through, until crispy and golden brown.
4. Serve: Enjoy with sweet and sour sauce, duck sauce, or spicy mayo for dipping!
Sweet and Sour Dipping Sauce
This classic sweet and tangy sauce pairs perfectly with your Crab Rangoon Egg Rolls!
Ingredients:
• ½ cup ketchup
• ¼ cup rice vinegar (or apple cider vinegar)
• ¼ cup pineapple juice (or water)
• ⅓ cup brown sugar
• 1 tbsp soy sauce
• 1 tsp cornstarch mixed with 1 tbsp water (slurry for thickening)
Instructions:
1. In a small saucepan over medium heat, whisk together ketchup, vinegar, pineapple juice, brown sugar, and soy sauce.
2. Bring to a gentle simmer and stir until the sugar dissolves (about 2 minutes).
3. Stir in the cornstarch slurry and cook for 1-2 more minutes, until the sauce thickens slightly.
4. Remove from heat and let it cool before serving.
*Spicy Mayo Dipping Sauce
For a creamy, spicy kick, try this easy spicy mayo sauce!
Ingredients:
• ½ cup mayonnaise
• 1 tbsp sriracha (adjust to taste)
• 1 tsp soy sauce
• 1 tsp rice vinegar (or lime juice)
• ½ tsp sugar (optional)
Instructions:
1. In a small bowl, mix all ingredients until smooth.
2. Taste and adjust spiciness as needed.
3. Serve immediately or refrigerate for up to 5 days.
Both sauces are great for dipping and can be made ahead of time!
