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Crab Rangoon Egg Rolls

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These Crab Rangoon Egg Rolls are a crispy, creamy twist on the classic appetizer. Filled with cream cheese, crab, and savory seasonings, they’re perfect for parties or as a fun snack!

Ingredients

Scale

For the filling:

  • 8 oz (225 g) cream cheese, softened
  • 1 cup (120 g) cooked crab meat (or imitation crab), finely chopped
  • 2 green onions, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon soy sauce
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the egg rolls:

  • 1012 egg roll wrappers
  • 1 egg, beaten (for sealing the wrappers)
  • Vegetable oil, for frying

For serving:

  • Sweet chili sauce or duck sauce

Instructions

  • Prepare the filling:
    • In a medium bowl, mix the softened cream cheese, crab meat, green onions, garlic powder, soy sauce, Worcestershire sauce, salt, and pepper until well combined.
  • Assemble the egg rolls:
    • Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Place 2 tablespoons of the crab filling in the center of the wrapper.
    • Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Brush the top corner with beaten egg to seal. Repeat with the remaining wrappers and filling.
  • Heat the oil:
    • Heat about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
  • Fry the egg rolls:
    • Fry the egg rolls in batches, turning occasionally, for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
  • Serve:
    • Serve the crab rangoon egg rolls warm with sweet chili sauce or duck sauce for dipping.

Notes

  • For a baked version, brush the egg rolls with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
  • Add a pinch of cayenne pepper or diced jalapeños for a spicy kick.
  • Leftovers can be reheated in an air fryer or oven to retain crispiness.