Crab “Rangoon” Egg Roll with Cherry Dipping Sauce

You know when you decide to experiment with something just slightly outside your normal cooking comfort zone… and it actually works? That was this recipe.

I got it into my head that I wanted to recreate the rangoons I used to order at this classy little restaurant — sadly long since out of business. They always served them with the most amazing spicy and sweet cherry

I originally went to the store planning to make crab rangoons using wonton wrappers. Except they only had egg roll wrappers and I definitely wasn’t going to be making wonton wrappers from scratch.

Working Smarter, Not Harder

Perhaps the traditional rangoon dumpling shape in the wonton wrapper would have been cuter, but personally, I think the egg rolls worked out for the best.

I doubt I would have been able to fold those little wontons as neatly as I was able to construct the egg rolls, and I’m almost positive I would’ve had filling leaking everywhere in the oil.

Instead, these crispy little crab “rangoon” rolls came together beautifully — golden, sealed tight, and filled with the creamiest crab mixture. They’re crunchy on the outside, rich and savory inside, and when dipped in the cherry sauce? Oh my God. Seriously. Absolute perfection.

I promise you, if you make these, you are going to love them. They are so much easier to fold than traditional rangoons. I’ve made pastry-style dumplings a million times but never an egg roll.

These were so much easier than the fancy little “beggar’s purses” I’ve done for parties in the past. Unlike with pinched-closed wonton wrappers, there were no filling leaks ruining the frying oil and forcing me to use more or risk over-browning.

The creamy, citrusy crab center pairs perfectly with the spicy-sweet dipping sauce. The heat of the pepper and sugar of the cherry cuts through the richness of the filling in a way that just explodes umami flavor in your mouth. Plus, while it’s fancy enough for guests, it’s also easy enough for a weeknight.

Appetizer perfection in an egg roll, if you ask me.

Ingredients:

Crab “Rangoon” Rolls

• 8 oz plain cream cheese (room temperature)
• 4 oz chive cream cheese (You can use 12 oz plain if that’s what you have!)
• 2 scallions, finely chopped
• 1 tbsp Lea & Perrins Worcestershire sauce
• Salt & pepper to taste
• Zest from 1 lemon
• 16 oz crab claw meat
• 1 package Nasoya egg roll wrappers
• 1 egg (for egg wash)
• Oil for frying

Cherry Dipping Sauce:

• 1 cup maraschino cherry juice/syrup
• 1 cup white wine vinegar
• 1 cup orange juice
• 1 cup sugar
• Slurry: 3 tbsp cornstarch ½ cup water
• Optional (but highly recommended): 1–2 tbsp crushed red pepper flakes

***Note: this recipe yields a lot of sauce. Feel free to cut it in half if you aren’t making many rolls***

Cooking Instructions:

The Cherry Dipping Sauce

• Combine cherry juice, vinegar, orange juice, and sugar in a saucepan.
• Heat over medium until sugar fully dissolves.
• Meanwhile, mix cornstarch and water to form slurry.
• Slowly whisk slurry into sauce.
• Cook 3–4 minutes until thick and bubbly, stirring constantly.
• Add crushed red pepper flakes if desired. Let cool slightly before serving—it will be HOT (think freshly made jam). Be careful when serving, and enjoy!

A few more things:

I mean it—keep an eye on those egg rolls! The wonton wrapper browns beautifully and quickly.

And test one first.

If it browns up so quickly that the filling isn’t heating enough to cook through, you want to lower the temp of the oil and let them go a bit longer in the fryer.

Also, if you are in the market for new pots and pans, I really can’t say enough about the ones shown above. They have taken a beating and still look brand new. I have burned the bottoms; my daughters have banged them against anything and everything; they are washed in the dishwasher nine out of ten times… I know it feels like a shameless plug (and full disclosure this page does contains Amazon affiliate links) but truly, they are the best ones I’ve ever owned. And I have had them for nearly 10 years now.

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