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Crab Rangoon Lumpia

Crab Rangoon Lumpia is my version of the crab puffs often on takeout menus. I used Filipino lumpia wrappers to encase the thick filling of cream cheese, crab meat, scallions and seasonings. After firming up in the freezer, the lumpia logs are deep-fried and ready in minutes. Dip the bite-sized crunchy lumpia in a homemade spicy sweet-sour sauce. These lumpia are great as appetizers, sides, or a main course. This recipe is by The Quirino Kitchen - Elizabeth Ann Quirino.
Prep Time1 day
Cook Time5 minutes
Total Time1 day 5 minutes
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Asian, Chinese
Keyword: Crab Rangoon Lumpia
Servings: 4 people
Calories: 108kcal
Author: Elizabeth Ann Quirino

Equipment

  • Large and small mixing bowls
  • chopping board
  • Large skillet or Wok- 10 to 12 inches diameter
  • Small saucepan

Ingredients

For the Crab Rangoon Lumpia:

  • 1 cup canned crab meat, flaked
  • 1 teaspoon lemon juice
  • 1 teaspoon melted butter
  • 1 teaspoon Worcestershire sauce
  • 1 package (8 ounces) Philadelphia cream cheese, softened at room temperature
  • 2 stalks scallion whites, chopped
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 12 pieces lumpia wrappers
  • 1 whole large egg, for egg wash
  • ½ cup vegetable oil, for deep-fry
  • 2 stalks scallion greens, chopped, for garnish

For Sweet-Sour sauce:

  • 1 Tablespoon vegetable oil
  • cup tomato catsup
  • cup white vinegar
  • ¾ cup water
  • cup granulated sugar
  • ½ teaspoon red pepper flakes
  • 2 Tablespoons cornstarch
  • ¼ cup water

Instructions

To make the Crab Rangoon:

  • In a bowl, combine the crab meat with lemon juice, butter and Worcestershire sauce.
    Add the cream cheese, scallion whites, and garlic powder. Season with salt and pepper. Combine ingredients well so everything is evenly distributed.
  • Take out the lumpia wrappers and separate them.
    Place a sheet on a clean, dry surface on the counter.
    Add a tablespoon of the cream cheese-crab filling in the center. Spread it around the middle like a long, thin log.
    Wrap the lumpia like a burrito. Take the edge nearest you, lift it and roll the lumpia away from you, tucking the left and right sides neatly inside.
    Mix the whole egg with 1 tablespoon of water for the egg wash. Brush the egg wash on the edges of the lumpia wrapper to seal it, and so the wrapper won't open up while frying.
    Repeat process with other wrappers. You should have about 12 long crab lumpias.
    *Keep the uncooked lumpia in a plastic container, and freeze for at least 4 to 6 hours, or up to overnight.

To deep-fry the Crab Rangoon Lumpia:

  • In a large skillet or wok, pour the oil. When oil is hot enough, over medium-high heat, add the Crab Rangoon Lumpia, almost straight from the freezer.
    Deep-fry each one for five minutes, turning the pieces around with a pair of long tongs or a turner. Turning the lumpia around will ensure they brown evenly.
    The lumpia will brown and cook in about 5 minutes. Do not overcook or the cream cheese filling will melt or ooze out.
  • Place the cooked Crab Rangoon Lumpia pieces on parchment paper or paper towels to remove excess grease.
    Using a pair of kitchen scissors, cut up each long log into 3 parts, so you'll have three bite-sized pieces from each lumpia.
    Serve while warm and crisp, with a side dipping sauce of Sweet-Sour Sauce.
    Garnish with chopped green scallions all over.

To cook the Sweet-Sour Sauce:

  • In a small saucepan, over medium heat, add the 1 tablespoon oil.
    When oil is hot enough, pour the catsup. Let the catsup sizzle for thirty seconds.
    Pour the vinegar and the water.
    Mix in the sugar and the red pepper flakes.
    Separately, in a small bowl, mix the cornstarch and 1/4 cup water. Blend till there are no more lumps.
    When the liquid in the saucepan starts to boil, pour the cornstarch mixture with the rest of the sauce ingredients.
    Keep stirring the sauce mixture so it doesn't burn. As you stir, the sauce will become thick in 1 or 2 minutes. The sauce should be thick enough to coat the spoon.
    This makes about a cup of sauce.
    Serve warm as a side dipping sauce for the lumpia.

Nutrition

Serving: 100grams | Calories: 108kcal | Carbohydrates: 27g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 355mg | Potassium: 86mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.3mg