Description
Crab Rangoon Egg Rolls are a delicious fusion of two takeout favorites—crispy egg rolls and creamy crab rangoons. Filled with a rich blend of cream cheese, crab meat, and savory seasonings, then fried to golden perfection, these egg rolls are the ultimate crowd-pleasing appetizer. Perfect for parties, snacks, or game day, they’re easy to make and bursting with flavor.
Ingredients
For the Filling:
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8 oz cream cheese, softened
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1 cup crab meat (imitation or real lump crab)
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2 green onions, finely chopped
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1 garlic clove, minced
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1 teaspoon Worcestershire sauce
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½ teaspoon soy sauce
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½ teaspoon onion powder
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Salt and pepper, to taste
For the Egg Rolls:
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10–12 egg roll wrappers
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Water (for sealing)
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Vegetable oil (for frying)
For Serving (optional):
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Sweet and sour sauce
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Duck sauce
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Soy sauce
- Spicy mustard
Instructions
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Make the Filling:
In a medium bowl, combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, onion powder, salt, and pepper. Mix until smooth and creamy. Adjust seasoning to taste. -
Assemble the Egg Rolls:
Place a wrapper in a diamond shape. Spoon 2 tablespoons of filling onto the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly toward the top. Seal the edge with a little water. Repeat for all wrappers. -
Fry the Egg Rolls:
Heat 2 inches of vegetable oil in a skillet or pot to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes, turning until golden and crispy. Remove and drain on a paper towel-lined plate. -
Serve:
Serve hot with your favorite dipping sauces.
Notes
Spicy Version: Add red pepper flakes or sriracha to the filling for heat.Baked Option: Bake at 400°F for 15–18 minutes, turning halfway. Brush with oil first.Air Fryer Method: Air fry at 370°F for 8–10 minutes, flipping halfway.
