Frying to Crispy Perfection

Step 3: Heat the Oil
Pour enough vegetable oil into a heavy stockpot or saucepan to submerge the rolls. Heat the oil to 375°F (190°C).

Step 4: Fry and Drain
Carefully place 2–3 rolls into the hot oil at a time, depending on the size of your pan. Fry for 1–2 minutes, or until the wrappers turn light golden brown and crispy. Use tongs to remove the rolls and place them on paper towels to drain any excess oil. Allow the oil to return to temperature before frying the next batch.

Step 5: Serve and Enjoy
Serve your crab rangoon egg rolls while warm with sweet and sour sauce, chili sauce, or your favorite creamy dipping sauce. Each bite delivers a perfect blend of crispy shell and rich, savory crab filling—an irresistible appetizer or party snack!