Why are my egg rolls not crispy?

If your egg rolls turn out soggy, the oil might not have been hot enough, or the wrappers may have absorbed excess moisture. Always ensure the oil reaches 350°F before frying, and don’t overcrowd the pan. Letting them cool on a rack instead of paper towels also helps retain their crispiness.

How to crisp up egg rolls?

Crisping up egg rolls is easy with a quick oven refresh. Just preheat your oven to 375°F and place the rolls directly on the oven rack or on a wire rack over a tray. Bake them for about 7–10 minutes until the exterior regains that golden, crunchy texture.

How to keep egg rolls crunchy?

To maintain their crispiness, avoid covering egg rolls immediately after frying. Instead, let them cool on a wire rack. You can also place them in a warm oven (200°F) if you’re not serving right away. This keeps the texture sharp without turning soggy from trapped steam.

7 Irresistible Crispy Crab Rangoon Egg Rolls for Crunch

Name: 7 Irresistible Crispy Crab Rangoon Egg Rolls for Ultimate Crunch
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian-American Fusion
Ingredients: 8 oz cream cheese, softened; 1 cup cooked crab meat, finely diced; 2 green onions, thinly sliced; 1 clove garlic, minced; 1 teaspoon Worcestershire sauce; 1 tablespoon soy sauce; ¼ teaspoon black pepper; Pinch of salt; 12 egg roll wrappers; Vegetable oil, for frying

Ingredients

Scale

8 oz cream cheese, softened
1 cup cooked crab meat, finely diced
2 green onions, thinly sliced
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
¼ teaspoon black pepper
Pinch of salt
12 egg roll wrappers
Vegetable oil, for frying

Instructions

In a medium bowl, combine softened cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, black pepper, and salt. Mix until smooth and well blended.
Lay one egg roll wrapper on a clean surface with one corner pointing toward you. Keep a small bowl of water nearby to seal the edges.
Place about 2 tablespoons of the crab mixture in the center of the wrapper. Moisten the edges with water, fold the bottom corner over the filling, tuck in the sides, and roll tightly toward the top. Press to seal.
Heat vegetable oil in a deep pan to 350°F (175°C). Carefully fry egg rolls in batches for 2–3 minutes per side until golden and crisp.
Remove with a slotted spoon and drain on paper towels. Serve hot for the best crunch.

Notes

Use fresh crab meat or high-quality canned crab for best flavor.
Do not overcrowd the frying pan to maintain oil temperature.

For a lighter option, bake at 400°F for 15 minutes, flipping halfway.

Author: Hailee Nova
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Deep Frying
Cuisine: Asian-American Fusion

Nutrition

Serving Size: 1 egg roll
Calories: 180 kcal
Sugar: 1 g
Sodium: 350 mg
Fat: 6 g
Saturated Fat: 5g
Unsaturated Fat: 5 g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 7 g
Cholesterol: 35 mg

Keywords: Crispy Crab Rangoon Egg Rolls, Crab Rangoon Recipe, Fried Crab Appetizers