How do you make duck sauce?

Duck sauce, also called plum sauce, is usually made from plums and/or peaches plus vinegar and other seasonings. It's commonly served with egg rolls and crab rangoons at Chinese-American restaurants.

Are egg roll wrappers the same as wonton wrappers?

They are very similar, but they are a little bit different. For one, wonton wrappers are usually square, and egg roll wrappers are rectangular. And even though the doughs are made from similar ingredients, wonton wrappers work better for steamed dumplings. But you can substitute one for the other in most applications.

Why are egg rolls called egg rolls?

Egg rolls were first named about 100 years ago in a Chinese-American cookbook, and the dough used for wrappers contained egg. Nowadays the wrappers often don't contain eggs but the name stuck anyway.

Easy Crab Rangoon Egg Rolls (Air Fryer Option)

Name: Crab Rangoon Egg Rolls (Air Fryer Option)
Prep time: 1 h 10 min
Cook time: 6 min
Total time: 1 h 16 min
Cuisine: Chinese-American
Ingredients: 8 oz. cream cheese, softened at room temperature; 1 tsp. sugar; 2 tsp. soy sauce; ¼ tsp. Worcestershire sauce; ¼ tsp. garlic powder; ½ tsp. onion powder; ½ tsp. salt; ¼ tsp. pepper; ¼ cup green onions, thinly sliced; ½ lb. jumbo lump crab meat, drained/ dried to remove excess moisture; 1 dozen egg roll wrappers*; Egg wash (1 egg + 2 tsp water) or water; Vegetable oil for frying method or nonstick spray for air fryer method

Crab Rangoon Egg Rolls (Air Fryer Option)

4 crab rangoon egg rolls on a white plate garnished with scallions

Print Recipe

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Crab rangoon egg rolls are a mashup of two Chinese takeout dishes, egg rolls, and crab rangoons. Except even better because the creamy filling is made with real crab and flavored with garlic, onion, and soy sauce.

Author: Kelly @ Butter and Thyme
Prep Time: 10 minutes
Chill Time: 1 hour
Cook Time: 6 minutes
Total Time: 1 hour 16 minutes
Yield: 8-12 egg rolls 1x
Category: appetizers
Method: air fryer (optional), pan frying
Cuisine: Chinese-American

Ingredients

Units Scale

8 oz. cream cheese, softened at room temperature
1 tsp. sugar
2 tsp. soy sauce
1/4 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup green onions, thinly sliced
1/2 lb. jumbo lump crab meat, drained/ dried to remove excess moisture
1 dozen egg roll wrappers*
Egg wash (1 egg + 2 tsp water) or water
Vegetable oil for frying method or nonstick spray for air fryer method

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Instructions

Make the crab filling: in a large mixing bowl or bowl of a stand mixer, add cream cheese, sugar, soy sauce, Worcestershire, garlic powder, onion powder, salt, and pepper, and mix until totally smooth. Then, add in the green onion and crab and mix on low speed to evenly disperse. (You can use an electric mixer with a paddle attachment or mix by hand with a wooden spoon.) Chill the crab filling for at least 1 hour (up to 24 hours).
Form the egg rolls: working one at a time, add 2-3 tablespoons of crab filling in the center of each egg roll wrapper and brush the edges lightly with egg wash or water. Roll the wrapper gently but tightly around the filling in a log shape to seal.*
Pan-fry method: add 1-2 inches of oil to a Dutch oven or heavy-bottom saucepan and preheat the oil to 350 °F. Carefully add the egg rolls in batches of 3-4 at a time and fry for about 1-2 minutes on each side until golden brown. Be careful and watch closely, they splatter a lot especially when they’re done (if they start to splatter a lot, remove them immediately). Drain the egg rolls on a plate lined with paper towels or a wire rack set.
Air-fry method: preheat the air fryer to 325 °F. Spray the air fryer basket with nonstick spray, add the egg rolls in batches of 4-6 at a time, and spray the egg rolls liberally with nonstick spray.* Cook the egg rolls for 3 minutes, then flip them over and cook for 2-3 more minutes until golden brown and heated through. Keep a close eye on them, the filling may leak if overheated!*

Notes

This recipe makes approximately 8-12 egg rolls, depending on how much filling you use per egg roll.
For more detailed instructions on how to fold egg rolls, see the blog post above.
For the air fryer method: totally saturate the egg rolls with oil for best results. Instead of nonstick spray, you could brush oil on them with a pastry brush.
Refrigerating the egg rolls before frying helps prevent them from leaking/exploding, since it takes the filling longer to heat up from cold while allowing the outside to get golden brown.

Find it online: https://butterandthyme.com/crab-rangoon-egg-rolls/