If you’re searching for an appetizer that’s equal parts crunchy, creamy, and downright irresistible, the Shrimp & Crab Rangoon Egg Rolls are pure magic. Imagine the decadent flavors of classic crab rangoon, but leveled up with tender shrimp and wrapped in a golden, crispy shell—each bite exploding with savory seafood and herby green onions. Whether you’re planning a party, looking to impress family, or simply treating yourself to something special, these Shrimp & Crab Rangoon Egg Rolls will absolutely deliver restaurant-quality flavor right from your kitchen.
Ingredients You’ll Need
It’s amazing how a handful of well-chosen ingredients can make the flavors in these egg rolls shine. Every component has a role—creamy, tangy, briny, or crisp—so don’t skip a thing; they each help create restaurant-worthy Shrimp & Crab Rangoon Egg Rolls.
- Cream Cheese (8 ounces, softened): The creamy backbone that creates classic rangoon richness and helps bind the filling together.
- Cooked Shrimp (1/2 cup, finely chopped): Sweet, tender bites of seafood that add texture and a pop of flavor.
- Lump Crab Meat (1/2 cup, picked over for shells): Brings that unmistakable, delicate crab taste—fresh or imitation both work!
- Green Onions (2, thinly sliced): Add mild spice and color to brighten the filling.
- Soy Sauce (1 teaspoon): A splash of salt and umami to balance the creamy filling.
- Worcestershire Sauce (1 teaspoon): Deepens the flavor profile with subtle tang and savory notes.
- Garlic Powder (1 teaspoon): Infuses the mixture with mellow, fragrant garlic flavor instantly.
- Onion Powder (1/2 teaspoon): Boosts the overall savoriness without extra moisture.
- Salt (1/4 teaspoon): Pulls all the flavors together and keeps the filling from tasting flat.
- Black Pepper (1/4 teaspoon): Lends just a whisper of gentle heat.
- Egg Roll Wrappers (12): These crisp up beautifully and hold the creamy seafood filling perfectly.
- Egg (1, beaten, for sealing): Acts like edible glue so your rolls stay snug and don’t burst open.
- Vegetable Oil (for frying): Use a neutral oil for deep frying, giving the wrappers that irresistible crunch.
How to Make Shrimp & Crab Rangoon Egg Rolls
Step 1: Prepare the Filling
In a medium mixing bowl, combine the softened cream cheese, finely chopped shrimp, lump crab meat, sliced green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Use a spatula or big spoon to really blend everything together until there aren’t any streaks—think luxurious, seafood-studded cream cheese as your goal. The mixture should be thick but spreadable, with little bits of shrimp and crab in every scoop.
Step 2: Assemble the Egg Rolls
Place an egg roll wrapper on a clean, dry surface with one corner pointing toward you, diamond-style. Spoon about 2 tablespoons of the seafood mixture into the middle. Fold the bottom corner over the filling, tuck in the sides tightly, and then brush the top corner with beaten egg. Roll everything up, snug but not too tight, making sure the edges are sealed so none of that filling escapes while frying. Repeat with the rest of the wrappers and filling.
Step 3: Heat the Oil
Pour about 2 inches of vegetable oil into a deep skillet or pot and heat it over medium until it reaches 350°F (175°C). Use a thermometer if you have one—keeping the oil at the right temp is the secret to a perfect crispy crust, not greasy sogginess. If you drop a bit of wrapper in the oil and it bubbles steadily, you’re good to go.
Step 4: Fry the Egg Rolls
Carefully add a few Shrimp & Crab Rangoon Egg Rolls to the hot oil at a time—don’t overcrowd the pan. Fry, turning occasionally, for 3 to 4 minutes or until they are deep golden and crisped all over. Use tongs to move them gently and watch them transform into bubbling, golden treats. Drain finished rolls on a paper towel-lined plate to catch any excess oil.
Step 5: Serve and Enjoy
Serve your Shrimp & Crab Rangoon Egg Rolls while they’re hot with sweet chili sauce or a splash of soy sauce on the side for dipping. Each roll is creamy, savory, and has a satisfying crunch—try not to eat them all before they hit the table!
How to Serve Shrimp & Crab Rangoon Egg Rolls
Garnishes
Add pizzazz by sprinkling the rolls with extra thinly sliced green onions or a scatter of toasted sesame seeds. A drizzle of spicy mayo or a dash of chopped cilantro brings extra color and fun to the plate.
Side Dishes
These egg rolls go perfectly with fresh cucumber salad, pickled vegetables, or a simple Asian slaw that cuts through the richness with refreshing crunch. For a party platter, pair them with wonton soup or fried rice to round out the meal.
Creative Ways to Present
For a fancy twist, slice the egg rolls in half on the diagonal and arrange on a platter with dipping sauces in tiny bowls. Or, skewer mini rolls with colorful picks for a portable, party-ready appetizer that guests can grab and mingle with.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Shrimp & Crab Rangoon Egg Rolls, wrap them tightly and tuck them in an airtight container in the fridge. They’ll keep fresh for 2–3 days—reheat before serving to bring back their signature crunch.
Freezing
To make your life easier for future cravings, freeze assembled but unfried egg rolls on a baking sheet until firm, then move them to a freezer bag. They’ll stay delicious for up to 2 months, and you can fry (or air fry) them straight from the freezer whenever you need a party appetizer in a hurry.
Reheating
Give leftover egg rolls a second life by reheating them in an air fryer or oven set to 375°F until hot and crispy, usually about 8–10 minutes. Skip the microwave if possible—it’ll zap the crispness!
FAQs
Can I use imitation crab instead of fresh lump crab meat?
Absolutely! Imitation crab is a budget-friendly substitute and works beautifully in these Shrimp & Crab Rangoon Egg Rolls. It offers great flavor and texture, making this appetizer accessible no matter what’s at your seafood counter.
Can these egg rolls be baked or air-fried?
Yes, you can skip the deep fryer! For a lighter version, air fry at 375°F for 8–10 minutes, turning halfway, or bake them on a lined sheet at 400°F for about 15 minutes. Brush the wrappers lightly with oil for that signature crunch.
What’s the best way to avoid soggy egg rolls?
Drain them on paper towels right after frying, and don’t stack them immediately. Keeping cooked Shrimp & Crab Rangoon Egg Rolls on a wire rack lets hot air circulate and keeps the wrappers crisp while you finish the batches.
Can I assemble the egg rolls in advance?
Definitely! Roll up the egg rolls and keep them, covered, in the fridge for several hours (up to overnight) before frying. Or freeze as directed for a longer head start—just be sure to cook from frozen for food safety and the best texture.
Which dipping sauces pair best with Shrimp & Crab Rangoon Egg Rolls?
Sweet chili sauce is the classic; it’s sweet, spicy, and tangy, a perfect counter to the creamy seafood filling. Soy sauce, plum sauce, or a homemade spicy mayo all work well too—pick your favorite or serve a little of each for a dipping party!
Final Thoughts
I can’t say enough good things about sharing Shrimp & Crab Rangoon Egg Rolls with friends or family—they’re every bit as fun to make as they are to eat, and they always deliver big smiles! If you’re ready for a new go-to appetizer, let these egg rolls bring a burst of flavor (and crunch!) to your next meal or gathering. You’ll be hooked from the very first bite.
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Shrimp & Crab Rangoon Egg Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-American
- Diet: Non-Vegetarian
Description
These Shrimp & Crab Rangoon Egg Rolls are a delightful fusion of flavors, combining creamy cheese, succulent shrimp, and delicate crab meat all wrapped up in a crispy egg roll wrapper. Perfect for parties or as a delicious appetizer!
Ingredients
Cream Cheese Mixture:
- 8 ounces cream cheese, softened
- 1/2 cup cooked shrimp, finely chopped
- 1/2 cup lump crab meat, picked over for shells
- 2 green onions, thinly sliced
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients:
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
Instructions
- Cream Cheese Filling: In a medium bowl, mix together cream cheese, shrimp, crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper until well combined.
- Rolling: Lay an egg roll wrapper on a clean surface, place 2 tablespoons of the seafood filling in the center, fold the bottom corner up, fold in the sides, brush the top corner with beaten egg, and roll tightly to seal. Repeat with remaining wrappers and filling.
- Frying: Heat vegetable oil in a skillet to 350°F. Fry egg rolls in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels.
- Serving: Serve warm with sweet chili sauce or soy sauce for dipping.
Notes
- You can air-fry these at 375°F for 8–10 minutes, turning halfway through.
- Use imitation crab if fresh isn’t available.
- To make ahead, freeze unbaked egg rolls and fry directly from frozen, adding 1–2 minutes to cook time.
Nutrition
- Serving Size: 1 egg roll
- Calories: 190
- Sugar: 1g
- Sodium: 330mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
