Cream Cheese Rangoon Burrito
A crispy fried burrito stuffed with creamy imitation crab, cream cheese, and mozzarella that delivers classic crab rangoon flavor in convenient burrito form.
A crispy fried burrito stuffed with creamy imitation crab, cream cheese, and mozzarella that delivers classic crab rangoon flavor in convenient burrito form.
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In a large mixing bowl, combine the chopped imitation crab meat, whipped cream cheese, and shredded mozzarella cheese.
Add the soy sauce, granulated sugar, and garlic powder to the bowl.
Add the chopped green onions and mix everything together until well combined.
Lay a large flour tortilla flat and spoon a quarter of the filling into the center.
Fold the sides of the tortilla inwards, then roll it up tightly to form a burrito, ensuring the seam is secure.
Heat about an inch of vegetable oil in a skillet over medium-high heat.
Carefully place the burrito seam-side down into the hot oil and fry for 2-3 minutes per side, until golden brown and crispy.
Remove the burrito from the pan and let it cool slightly on a cutting board.
Slice the burrito in half or into smaller pieces.
Drizzle with sweet chili sauce and garnish with additional chopped green onions before serving.
Store fried burritos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispness, or briefly in the air fryer.
skillet or shallow frying pan · thermometer (optional, for oil temperature)
Yes. Assemble and wrap the burritos up to 24 hours in advance, refrigerate, then fry when ready. Frying from cold may require an extra 30 seconds per side.
Roll tightly and ensure the seam is secure before placing seam-side down in the oil. Fry seam-side down first for 2-3 minutes to seal it.
This recipe is designed for frying to achieve the crispy exterior. Baking will not replicate the texture, though you can brush with oil and bake at 400°F for 12-15 minutes as a lower-fat alternative.
The recipe calls for medium-high heat. An oil thermometer reading 350-375°F will give the best golden-brown result in 2-3 minutes per side.
Yes. Substitute lump crab meat or fresh crab meat 1:1 for imitation crab. Real crab is more delicate, so handle gently when rolling.
