Shrimp & Crab Rangoon Egg Rolls Recipe
Imagine biting into a crispy, golden shell, only to discover a creamy, seafood-studded filling that’s savory, just a little tangy, and totally irresistible. Welcome to the magic of Shrimp & Crab Rangoon Egg Rolls – a delightful twist on classic Asian-American appetizers, blending sweet crab, plump shrimp, and punchy aromatics inside a crackling egg roll wrapper. Whether you’re planning a party or just want to treat yourself to something special, these rolls are a crave-worthy, crowd-pleasing starter that always disappears in minutes!
Ingredients You’ll Need
The beauty of Shrimp & Crab Rangoon Egg Rolls is in their simplicity. Each ingredient was chosen to create just the right balance of flavor and texture, so don’t skip the small details—each one plays a big role! Here’s what you need to get rolling:
- Cooked Shrimp (6 ounces, chopped): Provides a sweet, meaty bite that pairs perfectly with the crab and cream cheese.
- Lump Crab Meat (6 ounces, drained and picked over): Brings a delicate, mildly sweet seafood flavor; fresh or high-quality canned are both great.
- Cream Cheese (8 ounces, softened): Adds luscious creaminess and helps bind the filling together.
- Green Onions (2, thinly sliced): Lend a mild onion flavor and a pop of color.
- Garlic Clove (1, minced): A little garlic infuses the filling with warmth and depth.
- Soy Sauce (1 teaspoon): Balances the richness with umami and a touch of saltiness.
- Worcestershire Sauce (1/2 teaspoon): Brings a subtle complexity and boosts the overall savoriness.
- Sesame Oil (1/2 teaspoon): Just a drizzle adds nutty, toasty aroma to the filling.
- Ground Black Pepper (1/4 teaspoon): Brightens the flavor and adds a gentle spice.
- Egg Roll Wrappers (12): These create that signature crispy crunch as they fry to perfection; keep them covered as you work so they don’t dry out.
- Vegetable Oil (for frying): Use a neutral, high-heat oil for the crispiest egg rolls every time.
How to Make Shrimp & Crab Rangoon Egg Rolls
Step 1: Prepare the Filling
Start by grabbing a medium mixing bowl, because it’s time to bring all the flavors together! Add your softened cream cheese, chopped shrimp, lump crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sesame oil, and black pepper. Use a sturdy spatula or fork and mix until every bite looks creamy and evenly distributed. This is your flavor-packed filling for the Shrimp & Crab Rangoon Egg Rolls!
Step 2: Fill and Roll the Egg Rolls
Lay one egg roll wrapper in front of you like a diamond, with a corner pointing towards you. Place about 2 generous tablespoons of your seafood filling just below the center. Fold the bottom corner over the filling, tuck in both sides snugly, and then roll the wrapper tightly away from you. To seal, dab a little water on the top corner and finish rolling. Repeat this process until all your wrappers are filled—this is oh-so-satisfying!
Step 3: Heat the Oil
Pour 2 to 3 inches of vegetable oil into a deep, heavy skillet or pot and bring it up to 350°F (175°C). If you don’t have a thermometer, test with a piece of wrapper—it should bubble and sizzle instantly. Patience here ensures the Shrimp & Crab Rangoon Egg Rolls fry up perfectly crisp and golden.
Step 4: Fry the Egg Rolls
Carefully lower each egg roll into the hot oil, working in batches to avoid overcrowding the pan. Fry for 3 to 4 minutes, turning occasionally with tongs so each side gets evenly golden and crunchy. Once they’re beautifully colored and crisp, transfer them to a plate lined with paper towels to drain excess oil. Let them cool just a minute or two so you don’t burn your fingers during the best part—tasting!
How to Serve Shrimp & Crab Rangoon Egg Rolls
Garnishes
Add a finishing touch by scattering chopped green onions or fresh cilantro over the platter. A light sprinkle of sesame seeds gives a subtle toasty flavor and a pretty visual pop.
Side Dishes
These Shrimp & Crab Rangoon Egg Rolls love company. Serve with a classic sweet chili sauce, soy dipping sauce, or a tangy homemade ponzu. A crisp Asian slaw or a refreshing cucumber salad on the side brings welcome brightness and crunch.
Creative Ways to Present
For a fun twist, slice the egg rolls on a bias and stack them on a platter for easy grabbing. Serve them in a small basket lined with parchment for a street-food feel, or nestle them atop a vibrant Asian salad for a show-stopping appetizer plate.
Make Ahead and Storage
Storing Leftovers
Place any leftover Shrimp & Crab Rangoon Egg Rolls in an airtight container and refrigerate for up to 3 days. Make sure they’re cooled completely before storing to prevent excess condensation from making the wrappers soggy.
Freezing
You can freeze these egg rolls either before or after frying. Lay them in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to a month. They’re a lifesaver to have on hand for spontaneous cravings!
Reheating
Reheat refrigerated or frozen egg rolls in a preheated oven (375°F) for 10 to 15 minutes, or until hot and crispy again. An air fryer also works wonders to bring back that satisfying crunch—just 3 to 5 minutes should do the trick.
FAQs
Can I substitute imitation crab for real crab?
Absolutely! If fresh or lump crab isn’t available, imitation crab works well and still delivers that seafood flavor in Shrimp & Crab Rangoon Egg Rolls. Just chop it finely before mixing into the filling.
How do I keep the egg rolls from unrolling when frying?
Make sure you roll the wrappers tightly and always seal the edge with a little water. Don’t overfill, and place the seam side down in the oil first to prevent them from opening up.
Can I bake these egg rolls instead of frying?
Yes! Brush or spray the egg rolls lightly with oil and bake at 400°F for 18 to 20 minutes, flipping halfway through. They’ll come out golden, crispy, and a bit lighter but just as delicious.
What dipping sauces go best with Shrimp & Crab Rangoon Egg Rolls?
Sweet chili sauce is a classic, but you can also try soy sauce, spicy mayo, garlic ginger sauce, or even a squeeze of fresh lime for a bright finish.
Can I make the filling ahead of time?
Definitely! Mix up the filling and store it in the fridge for up to 24 hours. When you’re ready, simply assemble and cook your Shrimp & Crab Rangoon Egg Rolls for an instant appetizer.
Final Thoughts
Don’t wait for your next restaurant visit to enjoy Shrimp & Crab Rangoon Egg Rolls—make them right at home and wow your friends and family! From their crisp shell to that melt-in-your-mouth seafood filling, this appetizer is pure delight. Give this recipe a try and get ready for rave reviews around the table!
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Shrimp & Crab Rangoon Egg Rolls Recipe
- Total Time: 35 minutes
- Yield: 12 egg rolls 1x
- Diet: Non-Vegetarian
Description
These Shrimp & Crab Rangoon Egg Rolls are a delicious fusion of flavors, combining shrimp, crab meat, and cream cheese in a crispy egg roll wrapper. Perfect for parties or as a fun appetizer.
Ingredients
For the filling:
- 6 ounces cooked shrimp (chopped)
- 6 ounces lump crab meat (drained and picked over)
- 8 ounces cream cheese (softened)
- 2 green onions (thinly sliced)
- 1 garlic clove (minced)
- 1 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon ground black pepper
For assembly and frying:
- 12 egg roll wrappers
- Vegetable oil for frying
Instructions
- In a medium bowl, mix the cream cheese, chopped shrimp, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sesame oil, and black pepper until well combined.
- Spoon about 2 tablespoons of filling near the center.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the top corner with a dab of water.
- Repeat with remaining wrappers and filling.
- Heat 2–3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Drain on paper towels. Let cool slightly before serving.
Lay out an egg roll wrapper on a clean surface with one corner facing you like a diamond.
Notes
- These egg rolls pair well with sweet chili sauce or soy dipping sauce.
- You can also bake them at 400°F for 18–20 minutes, flipping halfway, for a lighter version.
- Use imitation crab if fresh lump crab isn’t available.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 egg roll
- Calories: 190
- Sugar: 1g
- Sodium: 330mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
