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Place a spoonful of filling in the center of each egg roll wrapper. Fold in the sides and roll tightly, sealing the edges with a bit of water or beaten egg to keep everything in place.
Heat oil in a deep skillet or fryer. Fry the egg rolls in batches, turning occasionally, until they’re golden brown and crispy—usually about 3 to 5 minutes.
Remove the egg rolls and drain on paper towels to get rid of excess oil. Serve hot with your favorite dipping sauce—sweet chili, soy sauce, or even a spicy mayo.
Tips for the Perfect Crab Rangoon Egg Rolls
- Don’t overfill the wrappers to avoid tearing during frying.
- Use fresh oil and maintain the right frying temperature (around 350°F) for crispiness without greasiness.
- Try baking them at 400°F for 15-20 minutes as a healthier alternative—just brush with oil and flip halfway through.
Perfect for Parties and Family Nights
These Crab Rangoon Egg Rolls make fantastic finger food for parties, game days, or casual dinners. Their crispy shell and creamy center are guaranteed crowd-pleasers.
Final Thoughts
If you’re a fan of crab rangoon and love a good crunch, these egg rolls are a must-try. Easy to make and utterly delicious, they bring the best of both worlds in every bite.
Want the full recipe or ideas for dipping sauces? Just ask—I’m here to help!
