Crab Rangoon Egg Rolls
My parents’ had a japanese restaurant and they sold these crab rangoon egg rolls on their menu. Weirdly, they were called ‘Yakitons.’ They were a hit among our customers especially when we would top off the crispy & cheesy egg rolls with our homemade teriyaki sauce! For this recipe, you can buy a store bought teriyaki sauce to make things much quicker ā”Ģ
Lastly, garnish with fresh green onions for a fresh and delicious bite! Serve these at your next dinner party or eat them at home on a movie night! They are SOOO good.
Cooking Method
The crab rangoon egg rolls are meant to be fried for a light and crispy exterior. If you bake or air fry them, the egg roll may be chewy due to the thick skin.
I recommend this brand for egg rolls here. Make sure the egg roll skin (not the thin spring roll kind) is thick so the cream cheese filling doesn’t burst out!
INGREDIENTS YOU NEED FOR YOUR CRAB RANGOON EGG ROLLS:
- cream cheese
- imitation crab
- large shrimp
- white onion
- mirin
- sake (optional)
- unsalted butter
- green onion
- salt
- wonton sheets
- corn oil (for frying)
garnish:
- sliced green onions
- sesame seeds
- teriyaki sauce
Steps to make the cream cheese crab rangoon:
- Slice green onions and cut imitation crab in 2 inch pieces.
- Boil shrimp for 2-3 minutes until cooked. Chop in small pieces.
- Microwave butter and melt.
- To make the filling, add cream cheese, imitation crab, green onions, chopped shrimp, 1/4 white onion, 1/2 tablespoon mirin, 1/2 tablespoon sake (optional), 2 tablespoon melted butter, 1 green onion sliced, and 1 teaspoon salt.
- Whisk one egg. Egg wash is used to seal the egg roll wrappers.
- For one egg roll wrapper, scoop 2-3 tablespoons of filling. Start rolling from the bottom really tightly. Fold the right flap in and fold the left. Add some egg wash at the top and finish rolling.
- Add 4-5 cups of corn oil in a pot. Heat to low-medium. Once the oil is hot (325 degrees), cook 3-4 egg rolls in the pot. Cook for 10-12 minutes until golden brown. Make sure the oil is not too hot or the egg rolls will brown up too quickly and the inside of the egg roll skin will not be cooked.
- Rest the egg rolls on a paper towel or wire rack for the oil to drip.
- Cut egg rolls in half and garnish with green onions and sesame seeds. Top with teriyaki sauce and enjoy!
Cooking for a dinner party? Need more appetizers? Try these
- cream cheese rangoons – this recipe is a little more simple and required less ingredients compared to this egg roll. There’s also a sweet and sour sauce recipe you can make with this!
- shrimp toast – super airy and light shrimp toast can be made in an air-fryer!
- healthy chinese lettuce wraps – these are crispy and flavorful! Also the water chestnuts in this recipe makes this so fragrant!
Crab Rangoon Egg Rolls
Ingredients
- 8 ounces cream cheese softened
- 6 sticks imitation crab cut in 2 inch pieces and shredded
- 4-6 pieces large shrimp chopped
- Ā¼ white onion chopped
- Ā½ tablespoon mirin
- Ā½ tablespoon sake optional
- 2 tablespoon melted butter unsalted
- 1 green onion sliced
- 1 teaspoon salt
- 6-8 sheets wonton skin
- 3-4 cups corn oil for frying
garnish
- sliced green onions
- sesame seeds
- teriyaki sauce
Instructions
- Slice green onions and cut imitation crab in 2 inch pieces.
- Boil shrimp for 2-3 minutes until cooked. Chop in small pieces.
- Microwave butter and melt.
- To make the filling, add cream cheese, imitation crab, green onions, chopped shrimp, 1/4 white onion, 1/2 tablespoon mirin, 1/2 tablespoon sake (optional), 2 tablespoon melted butter, 1Ā green onionĀ sliced, and 1 teaspoonĀ salt.
- Whisk one egg. Egg wash is used to seal the egg roll wrappers.
- For one egg roll wrapper, scoop 2-3 tablespoons of filling. Start rolling from the bottom really tightly. Fold the right flap in and fold the left. Add some egg wash at the top and finish rolling.
- Add 4-5 cups of corn oil in a pot. Heat to low-medium. Once the oil is hot (325 degrees), cook 3-4 egg rolls in the pot. Cook for 10-12 minutes until golden brown. Make sure the oil is not too hot or the egg rolls will brown up too quickly and the inside of the egg roll skin will not be cooked.
- Rest the egg rolls on a paper towel or wire rack for the oil to drip.
- Cut egg rolls in half and garnish with green onions and sesame seeds. Top with teriyaki sauce and enjoy!
Video
@cookwithdana finishing the year with some delicious cheesyyy egg rolls š #easyrecipes #foodtiktok #appetizer #cheatdayeats
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Hi Dana, if I make this recipe and have like a lot of rolls left over that I can’t eat and want to save, will that be possible if I put them in the fridge? If so, for how long? And how to heat them up again, what would you recommend?:)))
Hi Kelly,
There’s a few ways. For raw, you can put them in the fridge for up to 1 week. I prefer to cook all of them at once and fry the ‘leftovers’ until they are golden (90%) done. Then place the leftover rolls in the freezer for up to 2 months. When you want to eat, defrost for an hour or 2 until they are not too frozen. I air fry them at 325 for 10ish minutes (depending on your air fryer) and they get crispy again! I haven’t tried the oven yet but you might you need to do some testing to get your preferred crisp in your own oven or air fryer š