Been craving the Cream Cheese Crab Rangoon Burrito all over Tik Tok? Me too, that’s why I had to recreate my own version at home after trying Slurp’s viral crab rangoon burrito in San Diego. This crab cheese rangoon burrito served with homemade sweet and sour sauce is absolutely worth the hype!
Why You’ll Love This Recipe
This cream cheese crab rangoon burrito is a creative spin on the classic favorite crab rangoon, wrapping the crab and cream cheese filling in large egg roll skins instead of small wonton skins. While the traditional version comes in bite-sized crispy pockets, this burrito gives you all the cheesy, crab-filled goodness in one big, satisfying wrap. Best of all, it’s quick and easy to make at home with just a few simple ingredients you probably have on hand, so you can skip the long takeout line and enjoy it anytime.
If you’re a crab rangoon lover, you’ve got to try my Crab Rangoon Egg Rolls and our Chinese restaurant’s Crab Rangoons—both are so easy to whip up and worth making on repeat!
Ingredients
Here’s a look at what you need to make this crab rangoon burrito. The highlights are here but the full ingredient list and quantities of each are in the recipe card.
- Imitation crab or real crab – I like using imitation crab because it gives the filling an umami and sweet flavor. Imitation crab is also more affordable than real crab especially if I’m mixing it with cream cheese. Feel free to substitute with real crab if that is your preference.
- Cream cheese (softened) – This is the base of the filling and gives that creamy texture when the filling is fried. You can use low fat or whipped cream cheese as I haven’t noticed a difference in texture or flavor.
- Green onion – gives flavor and makes the cheese less decadent. Chopped white onion also works well!
- Wonton skins– try to find packages labeled ‘spring roll’, ‘wonton’ or ‘egg roll skin.’ The ones used at Slurp’s are ‘spring roll’ wrappers that are very thin. These are used in a lot of Chinese and Vietnamese restaurants for their fried spring rolls. Find these at the refrigerated or frozen aisle of Chinese grocery stores like 99 ranch.
- Homemade sweet and sour sauce (optional, but highly recommended)- as the name implies, the taste of this sauce is sweet and sour, and what is traditionally served at Chinese restaurants. It is made of orange juice, vinegar, ketchup and sugar.
How to Make Cream Cheese Rangoon Burrito
When making cheese rangoon, you need to start with a delicious filling. Then, there are multiple ways to wrap the crab rangoon! I will show you how to make the burrito shape—just like the restaurant, Slurp and a simple & quick way (my personal favorite). Fry until golden and you got yourself a delicious snack.
Make the Filling
Step 1: Slice green onions and cut imitation crab in 2 inch pieces.
Step 2: To make the crab rangoon filling, add cream cheese, imitation crab, green onions, and salt in a bowl.
Step 3: Mix cream cheese and crab until well combined. Make sure the salt is well distributed throughout.
2 Ways to Wrap: Burrito Style vs Flat (Choose One Way!)
There are 2 ways to wrap your cream cheese roll: Burrito Style or Flat. Choose one way! The burrito style is what they serve at Slurp and gives that super fat filling inside. The flat style is quicker and easier; it is for those that like extra crunch and less filling inside.
Wrapping (Choose One Style)
Burrito Style Wrap – Place 4 sheets of wonton skin on a large surface. This will resemble the large ‘burrito’ wrapper. Next, add 4 tablespoon of filling towards the bottom of the wrapper. Then, gently fold the sides and fold the wonton skin over the filling.
Add an additional 4 tablespoons of crab rangoon filling towards the center of the wrapper. Make sure to put it where the wrappers connect, so the burrito doesn’t fall apart. Again, fold the sides of the burrito and finish rolling it up.
Pro Tip: If there is any wrapper that is sticking out, use some cream cheese to seal it. Reference video and photos for more clarification on how to fold.
Flat Style Wrap – Place 1 egg roll wrapper on a flat surface and add a thin layer of filling in the center. Fold up and add another thin layer of crab cream cheese filling. Make sure you get the side of the filling as well. Fold over and press down on the sides so no filling is leaking out.
Fry until Golden Perfection
Step 5: In a pan, add the avocado oil or high temperature cooking oil. Heat pot to medium heat or until oil reaches 350 degrees Fahrenheit (use a thermometer!) Fry the cheese rangoon burrito for 4 minutes on each side or until the skin is golden brown. If it’s the flat style, cook for 2 minutes on each side.
Step 6: To make the sweet and sour sauce, add ketchup, sugar, vinegar, water, and juice of an orange to a pot. Turn heat to low-med and continuously stir.
Step 7: Cook for 3-4 minutes. Stir the sauce until the sugar is well combined and the sauce slightly thickens.
Substitutions and Variations
- Swap the crab. No imitation crab on hand? Use canned crab, or even cooked shrimp for a similar flavor and texture.
- Make it spicy. Mix in a little sriracha, jalapeños, or chili flakes with the crab rangoon sauce or cream cheese filling for a spicy twist.
- Don’t like the taste of sweet and sour sauce? You can buy Thai Sweet Chili Sauce at the store!
Expert Tips
- Seal tightly. Make sure to fold and seal the burrito edges well before frying to prevent the creamy filling from leaking out.
- Fry in batches. Avoid overcrowding the pan so each burrito gets evenly golden and crispy.
- Fry at 350 degrees Fahrenheit to ensure an even golden brown/crisp on the burrito. If the oil temperature is too low, the egg roll wrapper doesn’t get that crispy. If the temperature is too high, the inside wrapper doesn’t get cooked through and the burrito can get burnt.
Recipe FAQs
Definitely, but won’t be as crispy. JJust spray with a little cooking oil and cook at 350 degrees Fahrenheit until golden.
Yes! Swap the crab for finely chopped mushrooms, or spinach for a veggie-friendly version that’s still creamy and flavorful.
Regular full-fat cream cheese works best for a rich, melty filling. You can also use whipped cream cheese for a lighter texture, but avoid flavored varieties (like cheese or strawberry!) that might clash with the crab.
This crab cheese burrito pairs well with hearty noodles like Spicy Walnut Garlic Noodles, Chicken Chow Mein, or even a fresh Asian-style salad like Carrot Ribbon Salad for a complete meal.
Check Out More Asian Food Appetizers:
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Cream Cheese Crab Rangoon Burrito
Ingredients
Cheese Rangoon
- 8 ounces cream cheese softened
- 6 sticks imitation crab 2 inch pieces
- 1 green onion sliced
- ½ teaspoon salt
- 8-12 egg roll skins
- 2 cups avocado oil (for frying)
Sweet & Sour Sauce
- 2 tablespoons ketchup
- 2 tablespoons vinegar
- 3 ½ tablespoons water
- ¼ wedge orange juiced
Instructions
- Slice green onions and cut imitation crab in 2 inch pieces.
- To make the crab rangoon filling, add cream cheese, imitation crab, green onions, and salt in a bowl. Mix until well combined.
- There are 2 ways to wrap your cream cheese roll: Burrito Style or Flat. Choose one way!Burrito Style Wrap – Place 4 sheets of wonton skin on a large surface. This will resemble the large 'burrito' wrapper. Next, add 4 tablespoon of filling towards the bottom of the wrapper. Then, gently fold the sides and fold the wonton skin over the filling.Add an additional 4 tablespoons of crab rangoon filling towards the center of the wrapper. Make sure to put it where the wrappers connect, so the burrito doesn't fall apart. Again, fold the sides of the burrito and finish rolling it up. If there is any wrapper that is sticking out, use some cream cheese to seal it.Flat Style Wrap – Place 1 egg roll wrapper on a flat surface and add a thin layer of filling in the center. Fold up and add another thin layer of crab cream cheese filling. Make sure you get the side of the filling as well. Fold over and press down on the sides so no filling is leaking out.
- In a pan, add the avocado oil or high temperature cooking oil. Heat pot to medium heat or until oil reaches 350 degrees Fahrenheit (use a thermometer!) Fry the cheese rangoon burrito for 4 minutes on each side or until the skin is golden brown. If it's the flat style, cook for 2 minutes on each side.
- To make the sweet and sour sauce, add ketchup, sugar, vinegar, water, and juice of an orange to a pot. Turn heat to low-med and continuously stir.
- Cook for 3-4 minutes. Stir the sauce until the sugar is well combined and the sauce slightly thickens.
- Take your burrito out and cut into four inch pieces. Dip the cheese rangoon in the sweet and sour sauce. Hope you enjoy!
Notes
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- Seal tightly. Make sure to fold and seal the burrito edges well before frying to prevent the creamy filling from leaking out.
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- Fry in batches. Avoid overcrowding the pan so each burrito gets evenly golden and crispy.
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- Fry at 350 degrees Fahrenheit to ensure an even golden brown/crisp on the burrito. If the oil temperature is too low, the egg roll wrapper doesn’t get that crispy. If the temperature is too high, the inside wrapper doesn’t get cooked through and the burrito can get burnt.
Sam Lee says
This recipe blew up on TikTok, and trust me, it’s totally worth making at home! Instead of the usual little wontons, all that creamy crab and cheese rangoon filling is wrapped up in a big crispy burrito, making every bite super fun and satisfying. Honestly, it tastes even better than takeout!