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If you are craving a crunchy, creamy, and utterly addictive appetizer, then this Shrimp & Crab Rangoon Egg Rolls Recipe is going to be your new favorite go-to. Picture tender shrimp and delicate crab meat enveloped in a luscious cream cheese filling, seasoned perfectly with garlic and green onions, all wrapped in a crisp, golden egg roll wrapper. Every bite bursts with flavor and texture, making it a truly irresistible dish that’s perfect for sharing with friends or impressing at your next gathering.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in creating the perfect balance of creamy, savory, and crisp notes in the Shrimp & Crab Rangoon Egg Rolls Recipe. From the fresh seafood to the fragrant seasonings, every element brings something special to the table.
- 1/2 lb cooked shrimp, chopped: Provides a sweet, succulent seafood base that adds texture.
- 1/2 cup cooked crab meat, shredded: Adds delicate flavor and richness to the filling.
- 8 oz cream cheese, softened: Creates a creamy, smooth texture to bind the filling together.
- 2 tbsp mayonnaise: Enhances moisture and a mild tang that balances the seafood.
- 1 tbsp soy sauce: Introduces a savory umami punch without overpowering the seafood.
- 1 tsp garlic powder: Adds warmth and subtle depth to the filling.
- 1/2 tsp onion powder: Brings a gentle sweetness and aromatic quality.
- 1/4 tsp ground black pepper: Gives just the right hint of spice.
- 2 green onions, finely chopped: Adds fresh bite and a pop of color.
- 10–12 egg roll wrappers: The crispy, golden exterior that holds everything together.
- 1 egg, beaten (for egg wash): Ensures the egg rolls seal tightly and crisp up beautifully.
- Vegetable oil, for frying: The hot bath that creates the irresistible golden crunch.
How to Make Shrimp & Crab Rangoon Egg Rolls Recipe
Step 1: Prepare the Filling
Start by mixing all your filling ingredients in a large bowl: chopped shrimp, shredded crab meat, softened cream cheese, mayonnaise, soy sauce, garlic powder, onion powder, black pepper, and green onions. Stir them thoroughly until you have a smooth, well-combined mixture that’s bursting with fresh, savory flavors.
Step 2: Fill the Egg Roll Wrappers
Lay out your egg roll wrappers on a flat, clean surface. Scoop about two tablespoons of the shrimp and crab filling right into the center of each wrapper. Be generous but avoid overfilling to make rolling easier and prevent tearing.
Step 3: Roll and Seal
Fold in the sides of each wrapper over the filling, then start rolling tightly from the bottom towards the top. Use a little beaten egg as glue along the edge to seal the roll securely. This simple step is key to keeping your egg rolls perfectly intact during frying.
Step 4: Heat the Oil
Pour vegetable oil into a deep skillet or fryer and heat it to a steady 350°F (175°C). Maintaining the right temperature ensures a golden, crispy exterior without absorbing excess oil.
Step 5: Fry the Egg Rolls
Carefully lower the egg rolls into the hot oil in batches, avoiding overcrowding. Fry for about 3 to 4 minutes or until they turn a beautiful golden brown. Remove them with a slotted spoon and drain on paper towels to get rid of extra oil.
Step 6: Serve and Enjoy
Serve these crispy wonders piping hot with your favorite dipping sauces. The creamy, flavorful filling combined with the crunchy wrapper makes every bite pure bliss.
How to Serve Shrimp & Crab Rangoon Egg Rolls Recipe
Garnishes
Sprinkle some freshly chopped green onions or toasted sesame seeds on top for added freshness and a subtle nutty crunch. A light drizzle of sweet chili sauce can perfectly accentuate the savory flavors within.
Side Dishes
These egg rolls pair beautifully with simple sides like steamed jasmine rice or a bright Asian cucumber salad. Both add refreshing contrasts to the richness of the shrimp and crab filling.
Creative Ways to Present
For a party, arrange your egg rolls standing upright in a tall glass with multiple dipping sauces on the side for variety. Or cut them diagonally to showcase the colorful filling inside—presentation matters when sharing this delightful Shrimp & Crab Rangoon Egg Rolls Recipe!
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover egg rolls in an airtight container and refrigerate. They will stay fresh for up to 3 days, making for an easy snack or appetizer anytime you need a quick bite.
Freezing
You can freeze un-fried, wrapped egg rolls by placing them on a baking sheet until firm, then transferring them to a freezer bag. This way, you can fry them fresh whenever the craving strikes, retaining that delightful crunch and freshness.
Reheating
To reheat cooked egg rolls, pop them in the oven at 350°F (175°C) for about 10 minutes, or until hot and crisp again. Avoid microwaving to keep the wrapper from getting soggy and losing that satisfying crunch.
FAQs
Can I use imitation crab meat instead of real crab?
Absolutely! Imitation crab meat works well here and can be more budget-friendly while still providing that sweet crab flavor in your Shrimp & Crab Rangoon Egg Rolls Recipe.
Is it possible to bake these egg rolls instead of frying?
Yes, baking is an option for a lighter version. Brush the rolls with oil and bake at 400°F (200°C) for 15-20 minutes until golden and crispy, flipping halfway through.
Can I prepare the filling in advance?
Definitely. The filling can be made a day ahead and stored in the fridge. Just remember to mix it well before filling the wrappers for the best texture.
What dipping sauces go best with these egg rolls?
Sweet chili sauce is a classic choice, but soy sauce, plum sauce, or a spicy sriracha mayo all complement the flavors beautifully.
How do I prevent the egg rolls from bursting while frying?
Make sure not to overfill and seal the wrappers tightly with egg wash. Also, keep the oil temperature consistent to avoid sudden bubbles that cause bursting.
Final Thoughts
Once you try this Shrimp & Crab Rangoon Egg Rolls Recipe, it will quickly become a treasured dish in your recipe collection. The delightful contrast of creamy filling and crunchy wrapper is downright addictive, and the combination of shrimp and crab feels like a little celebration in every bite. Whether for a casual snack or a special occasion, these egg rolls never fail to impress and satisfy. I can’t wait for you to give them a whirl and share how much you love them!
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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 (serves 10)
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Description
These Shrimp & Crab Rangoon Egg Rolls combine the creamy richness of classic crab rangoon filling with the satisfying crunch of crispy egg rolls. Perfect as an appetizer or snack, these rolls are filled with a savory mixture of shrimp, crab meat, cream cheese, and aromatic seasonings, then fried to golden perfection for a deliciously crispy bite every time.
Ingredients
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 (about 2-3 cups)
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, ground black pepper, and finely chopped green onions. Mix thoroughly until all ingredients are well incorporated into a creamy and uniform filling.
- Assemble the egg rolls. Lay out the egg roll wrappers on a clean, dry surface. Place about 2 tablespoons of the shrimp and crab filling in the center of each wrapper. Fold in the sides, then roll tightly from the bottom up, sealing the edge with a bit of the beaten egg wash to secure and prevent the filling from leaking during frying.
- Heat the oil. Pour vegetable oil into a deep skillet or fryer to a depth of about 2 inches and heat it to 350°F (175°C). Maintaining this temperature is important for even cooking and crispiness.
- Fry the egg rolls. Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pan. Fry each batch for 3 to 4 minutes, turning occasionally as needed, until the egg rolls are golden brown and crisp on all sides.
- Drain and serve. Remove the cooked egg rolls with a slotted spoon and place them onto paper towels to drain excess oil. Serve them hot, accompanied by sweet chili sauce or soy sauce for dipping.
Notes
- Ensure the cream cheese is softened for easier mixing and a smoother filling.
- Do not overfill the egg rolls to avoid tearing during frying.
- Maintain the oil temperature around 350°F to prevent greasy or undercooked egg rolls.
- Leftover egg rolls can be reheated in an oven or air fryer to regain crispiness.
- Can substitute crab meat with imitation crab meat for a budget-friendly version.
