Cream Cheese Crab Rangoon Burrito

Plate of crab rangoon burrito served with sweet and sour dipping sauce on the side.

5 from 1 vote

Cream Cheese Crab Rangoon Burrito

Crab cheese rangoon burrito is a creative spin on the classic favorite crab rangoon, wrapping the crab and cream cheese filling in large egg roll skins. This burrito gives you all the cheesy, crab-filled goodness in one big, satisfying wrap.

Prep Time20

Cook Time15

Course: Appetizer

Cuisine: American, Asian-Inspired, Chinese

Servings: people

Calories: 2511kcal

Author: Dana Rao

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

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.

Nutrition