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
Scale
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.
