Shrimp & Crab Rangoon Egg Rolls
If you love crab rangoon and crispy egg rolls, this fusion appetizer is for you. These Shrimp & Crab Rangoon Egg Rolls are filled with creamy seafood goodness and fried to perfection for an irresistible bite every time.
Ingredients
- 12 egg roll wrappers
- 1/2 lb shrimp, chopped
- 1/2 lb crab meat
- 8 oz cream cheese, softened
- 2 green onions, sliced
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1 egg white (for sealing)
- Oil for frying
- Sweet chili sauce for dipping
Directions
- In a large bowl, mix chopped shrimp, crab meat, cream cheese, green onions, Worcestershire sauce, and garlic powder until fully combined.
- Place about 2 tablespoons of filling in the center of each egg roll wrapper.
- Brush the edges with egg white. Fold and roll tightly to seal.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry egg rolls in batches for 3–4 minutes or until golden and crispy.
- Drain on paper towels. Serve hot with sweet chili sauce.
Nutritional Information (Per Serving)
| Calories | Fat | Carbohydrates | Protein | Sodium | Cholesterol |
|---|---|---|---|---|---|
| 320 kcal | 20 g | 18 g | 15 g | 480 mg | 90 mg |
Serving & Storage
- Serve immediately while crispy with dipping sauces like sweet chili or spicy mayo.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat in the air fryer or oven at 375°F for 5–7 minutes to restore crispiness.
Tips & Variations
- Add a splash of sriracha or hot sauce to the filling for a spicy twist.
- Use imitation crab if desired, but real crab adds better texture and flavor.
- You can air fry instead of deep fry at 375°F for 10–12 minutes, flipping halfway.