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Crispy Crab "Rangoon" Rolls styled on white ceramic plate with white ramekin of cherry dipping sauce, artfully surrounded by a scallion bunch, fresh lemon, and white and blue chef's towel
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Crab "Rangoon" Egg Rolls with Cherry Dipping Sauce

This is a delicious, easy to make, restaurant quality appetizer, perfect to satiate your cravings and impress your guests. The crab meat filling is wrapped in an egg roll wrapper and fried, served paired with an absolutely decadent sweet and spicy cherry dipping sauce. The depth of flavor in these little appetizers is truly amazing.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 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

Method
 

The Crab "Rangoon" Rolls
  1. Bring cream cheese to room temperature.
  2. In a large bowl, gently mix plain cream cheese, chive cream cheese, scallions, Worcestershire, lemon zest, salt, and pepper.
  3. Carefully fold in the crab meat so you keep those beautiful big pieces. Don't over mix!
  4. Lay out one egg roll wrapper at a time, one corner facing you - like a diamond. Add about ¼ cup of filling to the center and roll. I just followed package direction to fold the egg rolls and it worked perfectly.
  5. Seal the final fold over with egg wash to help it stay sealed and press firmly
  6. Heat oil to 350°F. Fry in batches until golden brown and bubbly (about 3–4 minutes). Remove and drain on paper towels. Serve immediately while hot and crispy.
The Cherry Dipping Sauce
  1. Combine cherry juice, vinegar, orange juice, and sugar in a saucepan.
  2. Heat over medium until sugar fully dissolves.
  3. Meanwhile, mix cornstarch and water to form slurry.
  4. Slowly whisk slurry into sauce.
  5. Cook 3–4 minutes until thick and bubbly, stirring constantly.
  6. 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!
    7. Keep an eye on those egg rolls! The wonton wrapper browns beautifully and quickly.
    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.