Easy Crab Rangoon Rolls with Sweet Chili Sauce
Easy Crab Rangoon Rolls with Sweet Chili Sauce
Ingredients
For the Crab Rangoon Rolls
- 12 egg roll wrappers, square
- 8 ounces imitation crab meat, or real crab meat, chopped into small pieces
- 8 ounces cream cheese, softened
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup spring onions, chopped
- 1/2 teaspoon hot sauce, such as Sriracha, or to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1/4 cup water, for sealing wrappers
- 4 cups vegetable oil, for deep frying, or as needed
For the Sweet Chili Sauce
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 tablespoon garlic, minced
- 1/2 teaspoon chili flakes, or to taste
- 1/2 teaspoon paprika
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water, for corn slurry
Instructions
- 1
Prepare the Crab Rangoon Filling: In a medium mixing bowl, combine the chopped imitation crab meat, softened cream cheese, shredded mozzarella cheese, chopped spring onions, hot sauce, garlic powder, salt, and granulated sugar. Mix thoroughly with a spoon or spatula until all ingredients are well combined and form a creamy filling.
⏱️ 10 min
- 2
Assemble the Crab Rangoon Rolls: Lay an egg roll wrapper flat on a clean surface. Place about 1 1/2 to 2 tablespoons of the crab rangoon mixture in the center of the wrapper, forming a log shape. Dip your finger in water and moisten all four edges of the wrapper.
⏱️ 8 min
- 3
Fold the bottom corner of the wrapper over the filling, then fold in the side corners towards the center. Roll the wrapper tightly from the bottom to the top to form a compact roll. Ensure the edges are well sealed. Repeat with the remaining wrappers and filling.
⏱️ 10 min
- 4
Prepare the Sweet Chili Sauce: In a small saucepan, combine 1/2 cup water and 1/4 cup granulated sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Let it simmer for 2-3 minutes.
⏱️ 5 min
- 5
Add the minced garlic, chili flakes, paprika, soy sauce, and white vinegar to the simmering liquid. Whisk well to combine. In a small separate bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a corn slurry. Pour the corn slurry into the saucepan and whisk continuously until the sauce thickens to your desired consistency.
⏱️ 5 min
- 6
If a smoother sauce is desired, carefully strain the sweet chili sauce through a fine-mesh sieve to remove any larger pieces of chili flakes or garlic. Set aside in a small serving bowl.
⏱️ 2 min
- 7
Deep Fry the Rolls: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Carefully place 3-4 crab rangoon rolls into the hot oil, ensuring not to overcrowd the pot.
⏱️ 2 min•🌡️ 350
- 8
Fry the rolls for 3-5 minutes, turning occasionally, until they are golden brown and crispy. Using tongs, remove the fried rolls and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining rolls.
⏱️ 8 min•🌡️ 350
- 9
Serve the crispy Crab Rangoon Rolls hot with the homemade sweet chili sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Easy Crab Rangoon Rolls with Sweet Chili Sauce
For the Crab Rangoon Rolls
- 12 egg roll wrappers, square
- 8 ounces imitation crab meat, or real crab meat, chopped into small pieces
- 8 ounces cream cheese, softened
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup spring onions, chopped
- 1/2 teaspoon hot sauce, such as Sriracha, or to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1/4 cup water, for sealing wrappers
- 4 cups vegetable oil, for deep frying, or as needed
For the Sweet Chili Sauce
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 tablespoon garlic, minced
- 1/2 teaspoon chili flakes, or to taste
- 1/2 teaspoon paprika
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water, for corn slurry
Instructions
- 1
Prepare the Crab Rangoon Filling: In a medium mixing bowl, combine the chopped imitation crab meat, softened cream cheese, shredded mozzarella cheese, chopped spring onions, hot sauce, garlic powder, salt, and granulated sugar. Mix thoroughly with a spoon or spatula until all ingredients are well combined and form a creamy filling.
⏱️ 10 min - 2
Assemble the Crab Rangoon Rolls: Lay an egg roll wrapper flat on a clean surface. Place about 1 1/2 to 2 tablespoons of the crab rangoon mixture in the center of the wrapper, forming a log shape. Dip your finger in water and moisten all four edges of the wrapper.
⏱️ 8 min - 3
Fold the bottom corner of the wrapper over the filling, then fold in the side corners towards the center. Roll the wrapper tightly from the bottom to the top to form a compact roll. Ensure the edges are well sealed. Repeat with the remaining wrappers and filling.
⏱️ 10 min - 4
Prepare the Sweet Chili Sauce: In a small saucepan, combine 1/2 cup water and 1/4 cup granulated sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Let it simmer for 2-3 minutes.
⏱️ 5 min - 5
Add the minced garlic, chili flakes, paprika, soy sauce, and white vinegar to the simmering liquid. Whisk well to combine. In a small separate bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a corn slurry. Pour the corn slurry into the saucepan and whisk continuously until the sauce thickens to your desired consistency.
⏱️ 5 min - 6
If a smoother sauce is desired, carefully strain the sweet chili sauce through a fine-mesh sieve to remove any larger pieces of chili flakes or garlic. Set aside in a small serving bowl.
⏱️ 2 min - 7
Deep Fry the Rolls: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Carefully place 3-4 crab rangoon rolls into the hot oil, ensuring not to overcrowd the pot.
⏱️ 2 min•🌡️ 350 - 8
Fry the rolls for 3-5 minutes, turning occasionally, until they are golden brown and crispy. Using tongs, remove the fried rolls and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining rolls.
⏱️ 8 min•🌡️ 350 - 9
Serve the crispy Crab Rangoon Rolls hot with the homemade sweet chili sauce for dipping.