There’s something irresistible about the creamy, savory, and slightly sweet filling of a classic crab rangoon — that golden wonton treat found on almost every Asian-inspired appetizer menu. But what if we took that same luscious flavor and wrapped it in something even crispier and more satisfying? Enter the Crab Rangoon Egg Roll — a modern fusion snack that’s crunchy on the outside, creamy on the inside, and completely addictive.
🌟 The Story Behind the Fusion
Crab rangoon has been a beloved appetizer in American-Chinese cuisine for decades, known for its rich cream cheese and crab filling. Egg rolls, on the other hand, are the universal party favorite — crunchy, portable, and perfect for dipping.
This recipe brings those two icons together. The result? A golden, crispy shell encasing a luxurious crab-and-cream filling, rolled tight and fried to perfection. It’s everything you love about crab rangoons, just bigger, bolder, and even more satisfying.
🧂 Ingredients You’ll Need
For the filling:
8 oz (225 g) cream cheese, softened
1 cup imitation crab meat (or real crab, finely chopped)
2 green onions, finely sliced
1 clove garlic, minced
1 tsp soy sauce
1 tsp Worcestershire sauce
½ tsp sugar
¼ tsp salt
A pinch of black pepper
For assembling and frying:
8–10 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil, for frying
Optional dipping sauces:
Sweet chili sauce, plum sauce, or a homemade tangy soy dip.
🍳 How to Make Crab Rangoon Egg Rolls
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