Crab Rangoon Egg Rolls
These Crab Rangoon Egg Rolls are a fun twist on the classic appetizer, combining everything you love about creamy, cheesy crab rangoon with the satisfying crunch of golden egg rolls. Each bite is filled with a rich blend of cream cheese, imitation crab, mozzarella, and fresh herbs, all wrapped tightly in a crisp shell. Whether fried, baked, or air-fried, they deliver that irresistible crunch followed by a luscious, savory filling. Paired with a creamy sweet chili dipping sauce, they are the ultimate snack or party starter that will disappear as quickly as you serve them.
Ingredients
- 10-12 egg roll wrappers
- Canola oil for frying
Crab Rangoon Filling
- 16 oz cream cheese
- 8 oz surimi seafood imitation crab chopped
- 2 1/2 cups mozzarella cheese shredded
- 1/4 cup green onion chopped
- 2 tbsp parsley chopped
- 1 tsp onion powder
- 1 tsp garlic minced or powder
- 1 tsp sugar
- 1/2 tsp salt
Creamy Sweet Chili Sauce
- 1 cup sweet chili sauce
- 1/4 cups mayo
Egg Wash
- 1 large egg
- 1 tbsp water
Instructions
Creamy Sweet Chili Sauce
- In a bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.
Egg Wash
- Whisk together all ingredients listed under “Egg Wash” and set aside.
Crab Rangoon Filling
- In a large bowl add all ingredients listed under “Crab Rangoon Filling” and mix until thoroughly combined.
Assemble
- Stack two egg roll wrapper on a flat surface. Add a few tablespoons of the crab rangoon filling to the center. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners to the center. Roll tightly toward the top corner, sealing the edge. Repeat until all the filling is used. Should make roughly 10-12 egg rolls.
Frying Instructions
- Heat a pot of canola oil to 350°F.
- Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate or cooling rack.
Air Fryer Instructions
- Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil, making sure all sides are coated. Arrange the egg rolls in a single layer in the air fryer basket, leaving space between each one. Cook for 8–10 minutes, turning halfway through, until golden brown and crispy.
Baking Instructions
- Preheat the oven to 400°F. Place the egg rolls on a parchment-lined baking sheet. Lightly brush or spray with canola oil to help them crisp up. Bake for 18–20 minutes, flipping halfway through, until golden brown and heated through.
- Serve hot with a side of lemon wedges and the homemade remoulade sauce. Enjoy!