Shrimp & Crab Rangoon Egg Rolls are a crispy, creamy fusion of two favorite appetizers—egg rolls and crab rangoon—all rolled into one irresistible bite. Packed with rich cream cheese, tender shrimp, sweet crab, and a hint of garlic, these golden parcels make a perfect party snack or indulgent treat.
Why You’ll Love This Recipe
I love how these egg rolls bring a familiar, comforting flavor with a fun twist. The creamy filling is loaded with seafood and lightly seasoned, wrapped in a crunchy shell that delivers that satisfying first bite. They’re easy to prepare in batches, freezer-friendly, and taste amazing whether I fry them fresh or reheat them later.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cream cheese, softened
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Cooked shrimp, finely chopped
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Imitation or lump crab meat, shredded
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Garlic powder
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Green onions, chopped
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Worcestershire sauce
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Soy sauce (optional)
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Salt and pepper
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Egg roll wrappers
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Egg (for sealing)
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Oil for frying
directions
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In a large bowl, I mix softened cream cheese with chopped shrimp, crab meat, garlic powder, green onions, Worcestershire sauce, and a pinch of salt and pepper. I stir until well combined.
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I lay out the egg roll wrappers on a clean surface and place about 2 tablespoons of filling in the center of each.
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I dip my finger in the beaten egg and run it along the edges of the wrapper.
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I fold the bottom up over the filling, then fold in the sides, and roll tightly to seal. I make sure the edges are sealed well to prevent leaks during frying.
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In a deep skillet or pot, I heat oil to 350°F (175°C).
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I fry the egg rolls in batches for about 3–4 minutes, turning occasionally until golden brown and crisp.
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I remove them and drain on a paper towel-lined plate.
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I serve them hot with sweet chili sauce, soy sauce, or a spicy mayo for dipping.
Servings and timing
This recipe makes about 10–12 egg rolls.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: approximately 35 minutes
Variations
Sometimes I add a splash of sriracha to the filling for a little heat. For extra crunch, I mix in shredded carrots or chopped water chestnuts. I’ve also baked or air-fried them for a lighter version—still crispy but with less oil. Swapping imitation crab with real lump crab meat makes them even more luxurious.
storage/reheating
I store leftover egg rolls in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 375°F (190°C) for about 8–10 minutes until crispy again. I avoid microwaving, as it softens the shell. These also freeze beautifully—I freeze them before frying, then fry straight from frozen, adding a couple of minutes to the cook time.
FAQs
Can I use raw shrimp in the filling?
I prefer using cooked shrimp to ensure even cooking. If I use raw shrimp, I chop it finely so it cooks quickly when fried.
What’s the best oil for frying?
I usually use vegetable or canola oil—they have a high smoke point and a neutral flavor that doesn’t overpower the filling.
Can I make these ahead of time?
Yes, I often assemble the egg rolls a few hours in advance and keep them covered in the fridge. I fry them just before serving for the best texture.
How do I keep the egg rolls crispy?
I let them drain on a wire rack or paper towels and avoid stacking them while they’re hot. Reheating in the oven or air fryer also helps keep the shell crisp.
Can I use wonton wrappers instead?
Wonton wrappers are smaller, but I’ve used them to make bite-sized versions. I adjust the filling amount and keep a close eye on them while frying.
Conclusion
Shrimp & Crab Rangoon Egg Rolls are everything I love about creamy seafood appetizers wrapped in a crispy, golden shell. They’re fun to make, easy to customize, and always a hit at parties or dinner tables. Whether I’m serving them fresh or pulling from the freezer for a quick snack, these egg rolls deliver rich, bold flavor in every bite.
Print
Shrimp & Crab Rangoon Egg Rolls
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10–12 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-American
Description
Shrimp & Crab Rangoon Egg Rolls combine creamy seafood filling with a crispy golden shell, blending the flavors of crab rangoon and egg rolls into one crave-worthy appetizer or snack.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup cooked shrimp, finely chopped
- 1/2 cup imitation or lump crab meat, shredded
- 1/2 teaspoon garlic powder
- 2 green onions, chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce (optional)
- Salt and pepper, to taste
- 10–12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (vegetable or canola)
Instructions
- In a bowl, mix cream cheese, shrimp, crab, garlic powder, green onions, Worcestershire sauce, soy sauce (if using), salt, and pepper until smooth.
- Lay out egg roll wrappers and add 2 tablespoons of filling to the center of each.
- Use the beaten egg to moisten the wrapper edges.
- Fold the bottom up over the filling, fold in the sides, and roll tightly to seal.
- Heat oil to 350°F (175°C) in a deep skillet or pot.
- Fry egg rolls in batches for 3–4 minutes, turning occasionally until golden brown.
- Remove and drain on paper towels or a wire rack.
- Serve hot with sweet chili sauce, soy sauce, or spicy mayo for dipping.
Notes
- Add sriracha to the filling for heat.
- Mix in carrots or water chestnuts for crunch.
- Bake or air fry for a lighter version.
- Use lump crab for a more luxurious flavor.
- Freeze before frying for easy make-ahead snacks.
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 40mg
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