Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cream Cheese Crab Rangoon Burrito

Recipe by Evelyn Marcella Rivera

A creative spin on classic crab rangoon — the creamy crab and cream cheese filling wrapped in large egg roll skins and fried golden, then sliced and served with a quick homemade sweet and sour sauce.

  • Total Time35 minutes
  • Yield2 people 1x

Ingredients

Units Scale
  • 8 ounces cream cheese (softened)
  • 6 sticks imitation crab (cut into 2-inch pieces)
  • 1 green onion (sliced)
  • 1/2 teaspoon salt
  • 8-12 egg roll skins
  • 2 cups avocado oil (for frying)
  • 2 tablespoons ketchup
  • 1 tablespoon sugar (to taste)
  • 2 tablespoons vinegar
  • 3 1/2 tablespoons water
  • 1/4 wedge orange (juiced)

Instructions

  1. Slice the green onions and cut the imitation crab into 2-inch pieces.
  2. To make the filling, combine the cream cheese, imitation crab, green onions, and salt in a bowl. Mix until well combined.
  3. Burrito style: Overlap 4 egg roll/wonton skins on a large surface to form one big wrapper. Add 4 tablespoons of filling toward the bottom, fold in the sides, and roll over the filling. Add another 4 tablespoons toward the center, placing it where the wrappers connect, fold the sides, and finish rolling. Seal any loose edges with a little cream cheese.
  4. Flat style: Place 1 egg roll wrapper on a flat surface, add a thin layer of filling in the center, fold up, add another thin layer, fold over, and press the edges down so nothing leaks.
  5. Heat the oil in a pan over medium until it reaches 350°F (use a thermometer). Fry the burrito-style wrap about 4 minutes per side until golden brown; for flat style, about 2 minutes per side. Fry in batches without crowding.
  6. For the sauce, add the ketchup, sugar, vinegar, water, and orange juice to a pot over low-medium heat. Stir continuously for 3 to 4 minutes, until the sugar dissolves and the sauce slightly thickens.
  7. Take the burrito out, cut into segments, and serve with the sweet and sour sauce for dipping.

Notes

Seal the edges tightly (cream cheese works as glue) before frying so the filling doesn’t leak. Fry in batches to avoid crowding. Keep the oil at 350°F — too low and the wrapper turns greasy, too high and the outside burns before the inside cooks. Real crab can be used in place of imitation. Best served fresh and hot; the wrapper softens as it sits. Note: the sauce needs sugar to balance the vinegar, so it’s included here even though it’s easy to miss in the ingredient list.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

Find it online: https://blesseddish.com/cream-cheese-crab-rangoon-burrito/