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
