Shrimp & Crab Rangoon Egg Rolls

Shrimp & Crab Rangoon Egg Rolls

Crispy, Creamy, and Packed with Seafood Flavor – The Perfect Party Appetizer

If you love the creamy filling of classic crab rangoon and the bold flavor of shrimp, you’re going to be obsessed with these Shrimp & Crab Rangoon Egg Rolls. Golden and crispy on the outside, rich and cheesy on the inside — they’re the perfect finger food for parties, game day, or just an indulgent snack when you’re craving something special.

These egg rolls take everything you love about Asian-inspired appetizers and wrap it up in one bite-sized masterpiece. Each roll is bursting with creamy cream cheese, tender crab, plump shrimp, and just the right amount of seasoning. Serve them hot with sweet chili sauce for that sweet-meets-savory finish everyone loves.

Ingredients You’ll Need

For the Egg Rolls:

• 12 egg roll wrappers
• ½ lb (225g) shrimp, peeled, deveined, and chopped
• ½ lb (225g) crab meat (fresh, canned, or imitation)
• 8 oz (225g) cream cheese, softened
• 2 green onions, thinly sliced
• 1 tsp Worcestershire sauce
• ½ tsp garlic powder
• 1 egg white (for sealing the wrappers)
• Vegetable oil, for deep frying
• Sweet chili sauce, for dipping

Step-by-Step Instructions

Step 1: Make the Filling

In a medium mixing bowl, combine the softened cream cheese, chopped shrimp, crab meat, green onions, Worcestershire sauce, and garlic powder. Mix everything until it forms a smooth, creamy seafood filling.

Pro Tip: For extra flavor, you can add a splash of soy sauce or a dash of Sriracha if you like a bit of heat.

Step 2: Assemble the Egg Rolls

Lay an egg roll wrapper flat on a clean surface, with one corner pointing toward you (diamond shape).

Spoon about 2 tablespoons of the seafood filling onto the lower third of the wrapper.

Fold the bottom point over the filling, then fold in both sides to the center, and roll upward tightly to form a sealed log. Before completing the final roll, brush the top edge with egg white to help seal the egg roll.

Repeat until all the filling is used.

Step 3: Fry to Golden Perfection

Heat about 2–3 inches of vegetable oil in a deep pan or skillet over medium-high heat. The oil should reach 350°F (175°C) for optimal frying.

Carefully add the egg rolls to the hot oil in batches, making sure not to overcrowd the pan.

Fry each roll for about 3–4 minutes, turning occasionally, until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

Step 4: Serve and Enjoy

Serve your crispy shrimp & crab egg rolls while they’re hot and crunchy, with a generous side of sweet chili sauce for dipping. You can also try other sauces like soy-ginger glaze, spicy mayo, or even a tangy garlic aioli. Homemade Samoas Girl Scout Cookies

These rolls are perfect as a starter, a snack, or even as part of a seafood platter for special occasions.

Tips for Success

• Use room-temperature cream cheese so the filling blends smoothly.
• Don’t overfill the wrappers, or they may burst during frying.
• Seal tightly with egg white to avoid leaks.
• Freeze for later: You can freeze uncooked egg rolls for up to 2 months. Just fry from frozen, adding 1–2 extra minutes of cook time.

Nutritional Info (Per Serving)

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 6
• Calories: ~320 per serving (2 rolls)