Description
These Shrimp & Crab Rangoon Egg Rolls offer a delicious twist on traditional egg rolls by combining creamy cream cheese with flavorful shrimp and crab meat. Perfectly crispy on the outside and rich and savory on the inside, these egg rolls make a great appetizer or party snack.
Ingredients
Scale
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, ground black pepper, and finely chopped green onions. Mix well until all ingredients are evenly incorporated into a smooth, creamy filling.
- Assemble the egg rolls: Lay the egg roll wrappers flat on a clean surface. Place about 2 tablespoons of the shrimp and crab filling in the center of each wrapper.
- Roll and seal: Fold in the sides of each wrapper over the filling, then roll tightly from the bottom up. Use the beaten egg as an egg wash to seal the edges securely to prevent filling from leaking during frying.
- Heat the oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C), ensuring there is enough oil to fully submerge the egg rolls for even cooking.
- Fry the egg rolls: Carefully place the egg rolls into the hot oil, working in batches to avoid overcrowding. Fry for 3 to 4 minutes or until the egg rolls turn golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.
- Serve: Serve the crispy Shrimp & Crab Rangoon Egg Rolls hot with your favorite dipping sauces such as sweet chili sauce or soy sauce for a savory appetizer or snack.
Notes
- For best results, use fresh seafood or well-drained canned seafood to avoid excess moisture.
- Be careful when frying to maintain oil temperature for perfectly crispy egg rolls.
- Can be baked as a healthier alternative by brushing the rolled egg rolls with oil and baking at 400°F for 15-20 minutes, turning halfway.
- Leftover egg rolls can be stored refrigerated for up to 2 days and reheated in an oven to retain crispiness.
