Shrimp & Crab Rangoon Egg Rolls

Let’s talk crispy, golden, crunchy goodness—with a creamy, seafood-packed surprise inside. These Shrimp & Crab Rangoon Egg Rolls are everything you love about a classic crab rangoon, but amped up with juicy shrimp and wrapped in a crave-worthy, deep-fried shell. They’re rich, savory, slightly sweet, and totally irresistible.

Whether you’re serving them as a party appetizer, game-day snack, or just want to treat yourself to something a little indulgent (and completely delicious), these egg rolls are going to blow your mind. One bite in and it’s creamy, crispy perfection—you’ll be hooked.

Why You’ll Love Shrimp & Crab Rangoon Egg Rolls

This recipe is the ultimate mash-up: fancy-seeming flavor with a down-to-earth vibe. Here’s what makes them so special:

Bold Flavor: Sweet crab, tender shrimp, creamy cheese, and zesty seasonings—every bite is packed with delicious contrast.

Crowd-Pleaser: Perfect for gatherings, game nights, or appetizers that steal the show. People will ask for the recipe—guaranteed.

Make-Ahead Friendly: Roll them in advance and fry when ready. They reheat like a dream too!

Crispy Outside, Creamy Inside: That texture combo is chef’s kiss—especially with a dip on the side.

Versatile: Air fry or deep fry, and switch up the filling if you like things spicy or want to add a twist.

Ingredients in Shrimp & Crab Rangoon Egg Rolls

We’re working with a creamy, savory filling and a golden, crunchy shell. Here’s what brings the magic:

Cream Cheese

The base of the filling—smooth, rich, and perfectly tangy.

Imitation or Real Crab Meat

Sweet and mild, crab brings that classic rangoon flavor. Use real lump crab if you’re feeling extra fancy!

Cooked Shrimp

Chopped small for texture and flavor. You can sauté fresh shrimp or use pre-cooked for ease.

Green Onions

Fresh, slightly sharp, and the perfect way to cut through the richness.

Garlic Powder

Adds a mellow, savory note that ties the whole filling together.

Worcestershire Sauce

A splash of umami that deepens the flavor.

Soy Sauce

Adds saltiness and balances the sweetness of the crab.

Egg Roll Wrappers

These are the crispy carriers of all that creamy goodness. Found in the refrigerated section of most grocery stores.

Egg Wash

To seal the wrappers so they stay closed while frying.

Oil for Frying

Use a neutral oil with a high smoke point like canola or vegetable oil.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Get ready to wrap and roll—this process is simple and fun!

Step 1: Make the Filling

In a bowl, combine softened cream cheese, chopped crab, cooked shrimp, green onions, garlic powder, Worcestershire sauce, and soy sauce. Mix until creamy and evenly combined.

Step 2: Prepare Your Wrappers

Lay out an egg roll wrapper on a clean surface like a diamond (corner pointing at you). Spoon about 2 tablespoons of the filling near the center.

Step 3: Roll It Up

Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Seal the top corner with a little egg wash to keep everything snug.

Step 4: Heat Your Oil

In a deep skillet or fryer, heat oil to 350°F. Carefully lower egg rolls into the oil, a few at a time, and fry until golden brown and crispy—about 3–4 minutes per side.

Step 5: Drain and Cool

Remove and place on a paper towel-lined plate to drain excess oil. Let them cool slightly before serving.

Step 6: Serve with Sauce

Serve warm with sweet chili sauce, soy sauce, or spicy mayo for dipping.

Nutrition Facts

Servings: About 12 egg rolls
Calories per roll: Approx. 180–220 (varies with size and ingredients)

Preparation Time

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

How to Serve Shrimp & Crab Rangoon Egg Rolls

These egg rolls are meant to shine, but here are some ways to elevate them even more:

With Dipping Sauces: Sweet chili sauce, spicy mayo, soy sauce, or even a citrusy ponzu all pair beautifully.

As a Party Platter: Serve alongside other apps like dumplings, spring rolls, or fried wontons for a fun spread.

With a Light Side Salad: Something fresh and crisp (like an Asian cucumber salad) balances the richness perfectly.

Over Rice: For a meal-style twist, serve a few rolls over rice with extra sauce and sliced green onions.

Topped with Sesame Seeds: A little sprinkle adds texture and visual flair.

Additional Tips

Keep Wrappers Moist: Cover unused wrappers with a damp towel while you work so they don’t dry out.

Don’t Overfill: Too much filling = tricky rolling and potential leaks during frying.

Make Ahead: Roll them up and store in the fridge (covered) for up to 1 day before frying.

Air Fryer Option: Brush rolls lightly with oil and air fry at 375°F for 8–10 minutes, flipping halfway through.

Freezer Friendly: Freeze uncooked egg rolls on a baking sheet, then transfer to a bag. Fry straight from frozen (add 1–2 minutes to cook time).

FAQ Section

Q1: Can I use canned crab?
A1: Yes! Just be sure to drain it well so the filling doesn’t get watery.

Q2: Can I bake these instead of frying?
A2: Absolutely. Brush with oil and bake at 400°F for about 15–20 minutes, flipping once.

Q3: How long do leftovers last?
A3: Store cooked egg rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.

Q4: What kind of shrimp works best?
A4: Small to medium cooked shrimp, chopped into small pieces. You can use fresh, frozen (thawed), or even pre-cooked.

Q5: Are these spicy?
A5: Not by default! But you can easily spice them up with a bit of sriracha, chili flakes, or diced jalapeños in the filling.

Q6: Can I use wonton wrappers instead?
A6: You can, but they’ll be smaller and work best for bite-sized versions (like Rangoon bites).

Q7: Do I need to cook the filling first?
A7: No—everything is either already cooked or safe to eat once fried.

Q8: What oil is best for frying?
A8: Use a neutral oil like canola, vegetable, or peanut oil with a high smoke point.

Q9: Can I make them gluten-free?
A9: Use gluten-free egg roll wrappers (available at specialty stores) and check sauces for gluten.

Q10: What’s the best way to keep them warm for a party?
A10: Place them on a baking sheet in a 200°F oven until ready to serve.

Conclusion

These Shrimp & Crab Rangoon Egg Rolls are the ultimate finger food: crispy, creamy, savory, and totally indulgent. Whether you’re making a platter for your next get-together or just craving something fried and fabulous, this recipe delivers big-time flavor in a handheld bite. Go ahead—make a batch and watch them disappear faster than you can say “pass the dipping sauce.”

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