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92% would make again

Crab Rangoon Egg Rolls

Can’t get enough crab rangoon wontons from your favorite take-out spot? Try these crab rangoon egg rolls filled with even more ooey-gooey cream cheese and crab filling, wrapped in a perfectly crispy wonton casing.

Tasty Team
March 09, 2022
Total Time

35 minutes

35 min

Prep Time

5 minutes

5 min

Cook Time

25 minutes

25 min

Crab Rangoon Egg Rolls
Total Time

35 minutes

35 min

Prep Time

5 minutes

5 min

Cook Time

25 minutes

25 min

Ingredients

for 8 servings

  • 6 oz cream cheese (175 g), room temperature
  • 1 ½ teaspoons sugar
  • 2 teaspoons light soy sauce
  • 1 pinch kosher salt, plus more for sprinkling
  • 8 oz fresh lump crab meat (225 g), shredded
  • ⅓ cup scallions (10 g), thinly sliced
  • 12 square wonton wrappers
  • 1 large egg, beaten
  • peanut oil, for frying
  • sweet and sour sauce, for serving

Nutrition Info

  • Calories 593
  • Fat 12g
  • Carbs 93g
  • Fiber 4g
  • Sugar 1g
  • Protein 22g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, mix together the cream cheese, a pinch of salt, soy sauce, and sugar until well combined. Gently fold in the crab meat and scallions until evenly incorporated.
  2. Place a wonton wrapper on a clean surface in a diamond orientation. Brush the edges of the wrapper with the beaten egg. Scoop 3 tablespoons of the crab filling onto the center of the wrapper and flatten slightly with a spoon. Fold the sides of the wrapper inwards to cover the filling, then roll the wonton up, starting from the bottom and working upward to seal. Repeat with the remaining wrappers and filling.
  3. Fill a large pot halfway with peanut oil. Heat over medium-high heat until the temperature reaches 375˚F (190˚C). Set a wire rack over a baking sheet.
  4. Working 3–4 at a time, fry the egg rolls in the hot oil until the wrappers are puffed and golden, about 2 minutes, flipping halfway to ensure even color. Transfer to the wire rack and sprinkle with salt.
  5. Serve the egg rolls with your favorite dipping sauce, such as sweet and sour sauce.
  6. Enjoy!

Ingredients

for 8 servings

  • 6 oz cream cheese (175 g), room temperature
  • 1 ½ teaspoons sugar
  • 2 teaspoons light soy sauce
  • 1 pinch kosher salt, plus more for sprinkling
  • 8 oz fresh lump crab meat (225 g), shredded
  • ⅓ cup scallions (10 g), thinly sliced
  • 12 square wonton wrappers
  • 1 large egg, beaten
  • peanut oil, for frying
  • sweet and sour sauce, for serving

Nutrition Info

  • Calories 593
  • Fat 12g
  • Carbs 93g
  • Fiber 4g
  • Sugar 1g
  • Protein 22g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, mix together the cream cheese, a pinch of salt, soy sauce, and sugar until well combined. Gently fold in the crab meat and scallions until evenly incorporated.
  2. Place a wonton wrapper on a clean surface in a diamond orientation. Brush the edges of the wrapper with the beaten egg. Scoop 3 tablespoons of the crab filling onto the center of the wrapper and flatten slightly with a spoon. Fold the sides of the wrapper inwards to cover the filling, then roll the wonton up, starting from the bottom and working upward to seal. Repeat with the remaining wrappers and filling.
  3. Fill a large pot halfway with peanut oil. Heat over medium-high heat until the temperature reaches 375˚F (190˚C). Set a wire rack over a baking sheet.
  4. Working 3–4 at a time, fry the egg rolls in the hot oil until the wrappers are puffed and golden, about 2 minutes, flipping halfway to ensure even color. Transfer to the wire rack and sprinkle with salt.
  5. Serve the egg rolls with your favorite dipping sauce, such as sweet and sour sauce.
  6. Enjoy!
Crab Rangoon Egg Rolls

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