If you love decadent, crispy appetizers that bring the flavors of surf and comfort together, you are going to adore this Shrimp & Crab Rangoon Egg Rolls Recipe. Combining the creamy richness of cream cheese with tender chunks of shrimp and crab, all wrapped in a perfectly golden, crunchy egg roll shell, this dish feels like a little party in every bite. It’s the ultimate crowd-pleaser and surprisingly simple to make, perfect for impressing friends or indulging in a special treat at home.
Ingredients You’ll Need
Every ingredient in this Shrimp & Crab Rangoon Egg Rolls Recipe plays a key role in creating that perfect balance of creamy filling and crispy shell. From the savory seafood components to the mild spices and crisp green onions, each element adds depth, texture, and bright flavor.
- 1/2 lb cooked shrimp, chopped: Provides tender, juicy bites and seafood umami.
- 1/2 cup cooked crab meat, shredded: Delivers sweetness and delicate crab flavor.
- 8 oz cream cheese, softened: Acts as a creamy, rich base that holds everything together.
- 2 tbsp mayonnaise: Adds moisture and a subtle tang to the mixture.
- 1 tbsp soy sauce: Infuses a little saltiness and umami depth.
- 1 tsp garlic powder: Brings aromatic warmth and savory notes.
- 1/2 tsp onion powder: Enhances the savory profile without overpowering.
- 1/4 tsp ground black pepper: Offers just a hint of spice and complexity.
- 2 green onions, finely chopped: Adds fresh color and a mild onion crunch.
- 10–12 egg roll wrappers: Creates the crispy shell that contrasts beautifully with the creamy filling.
- 1 egg, beaten (for egg wash): Helps seal the wrappers and gives a glossy finish.
- Vegetable oil, for frying: Necessary for that perfectly golden and crispy exterior.
How to Make Shrimp & Crab Rangoon Egg Rolls Recipe
Step 1: Prepare the Filling
Start by combining the chopped shrimp, shredded crab meat, softened cream cheese, mayonnaise, soy sauce, garlic powder, onion powder, black pepper, and finely chopped green onions in a large mixing bowl. Stir everything until you get a smooth, well-blended filling that’s bursting with flavors. This filling is the heart of the dish, so take your time to ensure it’s even and well mixed.
Step 2: Assemble the Egg Rolls
Lay out the egg roll wrappers on a clean, flat surface. Scoop about two tablespoons of the shrimp and crab mixture right in the center of each wrapper. Then fold in the sides and roll tightly from the bottom, using a bit of the beaten egg to seal the edges securely. Rolling tightly is key so that your egg rolls stay intact while frying and don’t leak filling.
Step 3: Heat the Oil
Pour vegetable oil into a deep skillet or fryer and heat it to 350°F (175°C). Maintaining the right frying temperature is essential to achieving that irresistible crunch without making the egg rolls greasy.
Step 4: Fry the Egg Rolls
Carefully place a few egg rolls at a time into the hot oil. Fry them for about 3 to 4 minutes until they turn a gorgeous golden brown and develop a satisfying crunch. Remove from oil and drain on paper towels to get rid of any excess oil. This step transforms the soft wrappers into that crispy shell you’ll love.
How to Serve Shrimp & Crab Rangoon Egg Rolls Recipe
Garnishes
Finishing your Shrimp & Crab Rangoon Egg Rolls Recipe with the right garnishes can elevate the dish beautifully. Sprinkle some extra chopped green onions or a few toasted sesame seeds on top for eye-catching detail and extra texture. Serve with vibrant dipping sauces like sweet chili or soy sauce to add a flavorful punch with every bite.
Side Dishes
These egg rolls pair wonderfully with light and refreshing sides. Think crisp Asian slaw, steamed jasmine rice, or a cucumber salad dressed with rice vinegar. These sides help balance the richness of the rolls while complementing the seafood flavors perfectly.
Creative Ways to Present
Want to impress your guests? Arrange the Shrimp & Crab Rangoon Egg Rolls Recipe on a large platter lined with fresh lettuce leaves and garnished with colorful edible flowers. You could even serve each roll on small individual plates with a dollop of dipping sauce for an upscale appetizer experience.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. They will stay good for up to 2 days, though they are best enjoyed fresh for peak crispiness.
Freezing
You can freeze uncooked, assembled egg rolls by placing them on a baking sheet in a single layer and freezing until solid. Then transfer them to a freezer-safe bag for up to 1 month. When ready to cook, fry directly from frozen, adding a minute or two to the cooking time.
Reheating
To reheat leftover fried rolls, pop them in a hot oven or toaster oven at 375°F (190°C) for about 8–10 minutes. This helps restore the crunch without making them soggy, which microwave reheating tends to do.
FAQs
Can I use imitation crab instead of real crab meat?
Absolutely! Imitation crab works well in this Shrimp & Crab Rangoon Egg Rolls Recipe and can be a budget-friendly alternative without sacrificing much flavor.
What is the best dipping sauce to serve with these egg rolls?
Sweet chili sauce is a classic pairing that adds just the right amount of sweetness and heat, but soy sauce or even a spicy mayo are also delicious choices.
Can I bake the egg rolls instead of frying them?
Yes, you can bake them at 400°F (200°C) for about 15–20 minutes, flipping halfway through. While baking is healthier, frying gives the crispiest texture.
How can I make sure the egg rolls don’t burst open while frying?
Make sure to roll the egg rolls tightly and seal the edges well with the beaten egg. Also avoid overfilling the wrappers to prevent tearing and leaking during frying.
Is this recipe suitable for a party or game day snack?
Definitely. Shrimp & Crab Rangoon Egg Rolls Recipe makes an excellent appetizer or finger food for gatherings because they are easy to eat, share, and pack a ton of flavor.
Final Thoughts
This Shrimp & Crab Rangoon Egg Rolls Recipe is a fantastic way to bring together favorite flavors in a fun and crispy package. Once you try these at home, you’ll find it hard to stop at just one. Whether for a casual night in or a special occasion, these egg rolls never fail to impress and satisfy cravings for something truly delicious and satisfying.
Print
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: American-Chinese
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
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.
