If you love the creamy, savory flavors of seafood combined with a crispy exterior, you are going to fall head over heels for this Shrimp & Crab Rangoon Egg Rolls Recipe. These golden, crunchy rolls are packed with a luscious blend of cream cheese, fresh shrimp, and crab meat seasoned perfectly with garlic and green onions. Every bite bursts with flavor and texture, making it an irresistible appetizer or snack that feels both indulgent and comforting. Whether you’re hosting a party or simply craving something special, this recipe is a guaranteed crowd-pleaser that’s surprisingly simple to make.
Ingredients You’ll Need
Every ingredient here plays an important role in crafting the perfect balance of creaminess, freshness, and crunch in your egg rolls. Getting these basics right sets you up for a delicious final result that will keep everyone coming back for more.
- Cooked shrimp: Chopped shrimp adds a tender, briny bite with rich seafood flavor.
- Cooked crab meat: Shredded crab brings delicate sweetness and enhances the texture.
- Cream cheese: Softened cream cheese creates a smooth, creamy base that binds all the filling together.
- Mayonnaise: Adds moisture and a slight tang for depth.
- Soy sauce: Provides savory umami and balances the richness.
- Garlic powder: Offers aromatic warmth without overpowering the seafood.
- Onion powder: Adds subtle sweetness and complexity.
- Ground black pepper: Gives a gentle kick to brighten the filling.
- Green onions: Freshly chopped green onions contribute vibrant color and a mild onion bite.
- Egg roll wrappers: Wrapping the filling in these thin sheets is key to getting that crisp, golden exterior.
- Beaten egg: Acts as the glue to seal each roll tight and prevent leaks.
- Vegetable oil: Used for frying, it crisps up each egg roll perfectly without masking flavors.
How to Make Shrimp & Crab Rangoon Egg Rolls Recipe
Step 1: Prepare the Filling
Start by combining the chopped cooked shrimp and shredded crab meat in a large bowl. Then add softened cream cheese, mayonnaise, soy sauce, garlic powder, onion powder, black pepper, and finely chopped green onions. Mix everything thoroughly until all the ingredients are well incorporated into a smooth, creamy filling with lovely bursts of seafood texture.
Step 2: Fill the Wrappers
Lay out your egg roll wrappers on a clean, dry surface. Spoon about 2 tablespoons of the shrimp and crab mixture into the center of each wrapper. Try not to overfill — you want to be able to fold and roll them without any trouble.
Step 3: Roll and Seal
Fold the sides of the wrapper inward over the filling, then roll tightly starting from the bottom to the top. Use a little beaten egg along the final edge to seal the roll securely. This step ensures nothing bubbles out while frying and keeps your egg rolls perfectly shaped.
Step 4: Heat the Oil
Pour vegetable oil into a deep skillet or fryer and heat it to 350°F (175°C). Maintaining the right temperature is crucial so your egg rolls cook evenly and get that irresistible golden crispness.
Step 5: Fry the Egg Rolls
Carefully add the egg rolls in batches to the hot oil. Fry each batch for 3 to 4 minutes or until they float to the surface and turn a beautiful golden brown. Remove them with a slotted spoon and place them on paper towels to drain off any excess oil. This step guarantees that crunchy texture everyone loves.
Step 6: Serve Hot
To really enjoy your Shrimp & Crab Rangoon Egg Rolls Recipe, serve them piping hot alongside your favorite dipping sauces like sweet chili or soy sauce. The contrast between the crunchy exterior and luscious interior is what makes each bite a true delight.
How to Serve Shrimp & Crab Rangoon Egg Rolls Recipe
Garnishes
Adding fresh garnishes really elevates your presentation and flavor. Sprinkle chopped green onions or toasted sesame seeds on top right before serving for a pop of color and added crunch. A wedge of lime can also introduce a nice zesty touch that balances the richness wonderfully.
Side Dishes
These egg rolls pair beautifully with light, refreshing sides. Think crisp Asian slaw, a tangy cucumber salad, or even steamed jasmine rice to keep the meal balanced. The mildness of these options complements the bold, creamy filling perfectly.
Creative Ways to Present
For a fun twist, slice the egg rolls crosswise into bite-sized pieces and arrange them on a platter with an array of colorful dipping sauces. You can also serve them in lettuce cups for a handheld appetizer that’s equally delicious and visually appealing. Presentation really amps up the excitement around this already scrumptious dish.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, place cooled egg rolls in an airtight container and refrigerate. They should stay fresh for up to 2 days, though they’re best enjoyed the same day for maximum crispiness and flavor.
Freezing
For make-ahead convenience, freeze uncooked, wrapped egg rolls on a parchment-lined tray until solid, then transfer to a freezer-safe bag. You can keep them frozen for up to 1 month. When you’re ready to eat, fry them straight from frozen—just add a minute or two to the cooking time.
Reheating
The best way to reheat leftover or frozen egg rolls is by baking them in a preheated oven at 375°F for about 10 minutes, flipping halfway through. This method restores their golden, crispy texture much better than microwaving, which tends to make them soggy.
FAQs
Can I use imitation crab for this recipe?
Absolutely! Imitation crab works fine and is a budget-friendly alternative. Just be sure it’s thawed and drained well before mixing it into the filling.
What dipping sauces go best with Shrimp & Crab Rangoon Egg Rolls Recipe?
Sweet chili sauce and soy sauce are classic favorites, but you can also try spicy mustard, garlic aioli, or even a tangy plum sauce for different flavor twists.
Can I bake the egg rolls instead of frying?
Yes, baking is a healthier alternative. Brush the egg rolls with a little oil and bake at 400°F for about 15-20 minutes until crispy, turning halfway. They won’t be quite as crunchy but still very tasty.
Is it okay to prepare the filling ahead of time?
You can make the filling a day ahead and store it in the fridge. This actually helps the flavors meld together beautifully, but be sure to assemble and fry the egg rolls just before serving for best results.
How do I know when the oil is hot enough for frying?
Use a thermometer to maintain 350°F, or test by dropping a small piece of wrapper into the oil; it should sizzle immediately and rise to the surface without browning too fast.
Final Thoughts
There is something truly special about making and sharing this Shrimp & Crab Rangoon Egg Rolls Recipe. It combines simple ingredients into a crispy, creamy delight that feels like a celebration in every bite. Whether for family dinners, parties, or just a cozy night in, I encourage you to give this recipe a try. Once you taste these golden egg rolls, you’ll understand why they have such a devoted following!
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Shrimp & Crab Rangoon Egg Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10–12 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: American Chinese
Description
These Shrimp & Crab Rangoon Egg Rolls are a delightful fusion of creamy seafood filling wrapped in crispy egg roll wrappers. Perfectly seasoned with garlic, onion, and soy sauce, they’re deep-fried to golden perfection for a crunchy, savory appetizer or snack that pairs wonderfully with sweet chili or soy dipping sauces.
Ingredients
Seafood Filling
- 1/2 lb cooked shrimp, chopped
- 1/2 cup cooked crab meat, shredded
- 8 oz cream cheese, softened
- 2 tbsp mayonnaise
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 2 green onions, finely chopped
Egg Rolls
- 10–12 egg roll wrappers
- 1 egg, beaten (for egg wash)
- Vegetable oil, for frying
Instructions
- Prepare the filling: In a large bowl, combine the chopped shrimp, shredded crab meat, softened cream cheese, mayonnaise, soy sauce, garlic powder, onion powder, black pepper, and finely chopped green onions. Mix thoroughly until all ingredients are evenly incorporated to create a creamy seafood mixture.
- Assemble the egg rolls: Lay out the egg roll wrappers on a clean flat surface. Place about 2 tablespoons of the prepared shrimp and crab filling in the center of each wrapper for even distribution.
- Roll and seal: Fold in the sides of each wrapper and roll tightly from the bottom up, applying a small amount of the beaten egg as glue to seal the edge securely, preventing any filling from leaking during frying.
- Heat the oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C) to achieve the ideal frying temperature for crispy egg rolls.
- Fry the egg rolls: Carefully place the prepared egg rolls in the hot oil in batches, frying them for 3–4 minutes or until they turn a golden brown color and develop a crispy exterior. Remove the egg rolls with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the shrimp and crab rangoon egg rolls hot with your choice of sweet chili sauce or soy sauce for dipping, enhancing their savory flavor.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing.
- Do not overfill the egg rolls to prevent breaking during frying.
- Maintain the oil temperature to avoid greasy or undercooked rolls.
- Use fresh egg roll wrappers for best texture but frozen wrappers can be used if thawed properly.
- Leftovers can be reheated in an oven or air fryer for crispiness.
