Crab Rangoon Egg Rolls
Crab Rangoon egg rolls combine the creamy, savory filling of crab rangoon with a crispy fried egg roll wrapper. They’re crunchy on the outside and rich and creamy inside—great as an appetizer or party snack.
Ingredients
Filling
- 8 oz cream cheese, softened
- 1 cup imitation crab meat (or real crab, chopped)
- 2–3 green onions, finely chopped
- 1–2 cloves garlic, minced (optional)
- 1 teaspoon soy sauce
- ½ teaspoon Worcestershire sauce (optional)
- Salt and pepper to taste
Wrappers
- Egg roll wrappers
- Water (for sealing edges)
For frying
- Oil for deep frying (vegetable or canola oil)
Instructions
1. Make the filling
In a bowl, mix:
- Cream cheese
- Crab meat
- Green onions
- Garlic (if using)
- Soy sauce and Worcestershire sauce
Stir until smooth and well combined.
2. Fill the wrappers
- Place an egg roll wrapper on a flat surface
- Spoon 1–2 tablespoons of filling into the center
- Fold the bottom corner over the filling
- Fold in sides, then roll tightly
- Seal the edge with water
3. Heat the oil
- Heat oil in a deep pan to about 350°F (175°C)
4. Fry the egg rolls
- Fry in batches for 3–5 minutes
- Turn until golden brown and crispy
- Remove and drain on paper towels
Serving Ideas
Serve hot with:
- Sweet chili sauce
- Soy sauce
- Garlic dipping sauce
- Spicy mayo
Tips for Best Results
- Don’t overfill or they may burst
- Seal edges well to prevent leaking
- Keep oil temperature steady for even crispiness
- You can also air-fry at 375°F (190°C) for 8–10 minutes, flipping halfway
Variations
- Add shredded mozzarella for extra creaminess
- Mix in jalapeños for spice
- Use real crab for a richer flavor
Conclusion
Crab Rangoon egg rolls are a crispy, creamy fusion appetizer that’s easy to make at home and perfect for sharing.
If you want, I can also give you a baked version, air fryer version, or restaurant-style dipping sauce recipe.