Giant Crab Rangoon
Giant Crab Rangoon
Ingredients
For the Filling
- 8 ounces cream cheese, room temperature, from a block
- 1/4 teaspoon salt, or a pinch
- 1 teaspoon granulated sugar
- 6 imitation crab sticks, chopped
For Assembly and Frying
- 12 spring roll wrappers, square, about 8-inch size
- 1/4 cup water, for sealing
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a mixing bowl, combine the room temperature cream cheese, salt, and granulated sugar. Mix thoroughly with a wooden spoon or spatula until all ingredients are well combined and smooth.
⏱️ 5 min
- 2
Unwrap the imitation crab sticks and chop them into small pieces on a chopping board. Add the chopped crab to the cream cheese mixture and mix well until the crab is evenly distributed throughout the filling.
⏱️ 5 min
- 3
Prepare your work surface for assembly. Have a small bowl of water ready for sealing the wrappers. Take out a few spring roll wrappers at a time, keeping the unused wrappers covered with a damp paper towel to prevent them from drying out. If using large square wrappers (e.g., 8-inch), fold each wrapper in half, then in half again to create a smaller, thicker square. This will make a more substantial 'giant' rangoon.
⏱️ 5 min
- 4
Place one prepared spring roll wrapper on a clean surface. Scoop a generous amount of the crab and cream cheese filling (about 2 tablespoons or one ice cream scoop) onto the center of the wrapper. Dip your fingers into the water and moisten the entire perimeter of the wrapper.
⏱️ 10 min
- 5
Carefully bring two opposite corners of the wrapper together over the filling and pinch them firmly to seal. Then, bring the other two opposite corners together and pinch them to seal as well, forming a pouch-like shape with the filling enclosed and the edges sealed at the top, resembling a four-pointed star or pinched dumpling. Ensure all edges are securely sealed to prevent the filling from leaking during frying. Repeat with the remaining filling and wrappers.
⏱️ 10 min
- 6
Heat the vegetable oil in a deep pot over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of wrapper should sizzle immediately when dropped into the oil. Carefully place 1-2 assembled rangoon into the hot oil, being careful not to overcrowd the pot.
⏱️ 5 min•🌡️ 350
- 7
Deep fry the rangoon for 2-4 minutes, or until they are golden brown and crispy, turning occasionally with a spatula or tongs to ensure even cooking. Once golden, remove the rangoon from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 5 min
- 8
Serve the giant crab rangoon immediately while hot and crispy. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Giant Crab Rangoon
For the Filling
- 8 ounces cream cheese, room temperature, from a block
- 1/4 teaspoon salt, or a pinch
- 1 teaspoon granulated sugar
- 6 imitation crab sticks, chopped
For Assembly and Frying
- 12 spring roll wrappers, square, about 8-inch size
- 1/4 cup water, for sealing
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a mixing bowl, combine the room temperature cream cheese, salt, and granulated sugar. Mix thoroughly with a wooden spoon or spatula until all ingredients are well combined and smooth.
⏱️ 5 min - 2
Unwrap the imitation crab sticks and chop them into small pieces on a chopping board. Add the chopped crab to the cream cheese mixture and mix well until the crab is evenly distributed throughout the filling.
⏱️ 5 min - 3
Prepare your work surface for assembly. Have a small bowl of water ready for sealing the wrappers. Take out a few spring roll wrappers at a time, keeping the unused wrappers covered with a damp paper towel to prevent them from drying out. If using large square wrappers (e.g., 8-inch), fold each wrapper in half, then in half again to create a smaller, thicker square. This will make a more substantial 'giant' rangoon.
⏱️ 5 min - 4
Place one prepared spring roll wrapper on a clean surface. Scoop a generous amount of the crab and cream cheese filling (about 2 tablespoons or one ice cream scoop) onto the center of the wrapper. Dip your fingers into the water and moisten the entire perimeter of the wrapper.
⏱️ 10 min - 5
Carefully bring two opposite corners of the wrapper together over the filling and pinch them firmly to seal. Then, bring the other two opposite corners together and pinch them to seal as well, forming a pouch-like shape with the filling enclosed and the edges sealed at the top, resembling a four-pointed star or pinched dumpling. Ensure all edges are securely sealed to prevent the filling from leaking during frying. Repeat with the remaining filling and wrappers.
⏱️ 10 min - 6
Heat the vegetable oil in a deep pot over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of wrapper should sizzle immediately when dropped into the oil. Carefully place 1-2 assembled rangoon into the hot oil, being careful not to overcrowd the pot.
⏱️ 5 min•🌡️ 350 - 7
Deep fry the rangoon for 2-4 minutes, or until they are golden brown and crispy, turning occasionally with a spatula or tongs to ensure even cooking. Once golden, remove the rangoon from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 5 min - 8
Serve the giant crab rangoon immediately while hot and crispy. Enjoy!