Crab Rangoon Egg Rolls

Name: Crab Rangoon Egg Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12–15 egg rolls
Ingredients: 8 oz cream cheese; 1 cup crab meat, chopped; 2 green onions, sliced; 1 garlic clove, minced; 1 tsp Worcestershire sauce; 1/2 tsp soy sauce; 1/2 tsp sugar; Egg roll wrappers; Vegetable oil for frying

If you love crispy appetizers, these Crab Rangoon Egg Rolls are about to be your new obsession! They’re stuffed with a creamy crab and cream cheese filling, wrapped tightly in egg roll wrappers, and fried (or baked/air-fried) until golden brown. Think of it as a heartier, crunchier twist on the classic Chinese restaurant favorite — perfect for parties, game nights, or whenever you’re craving something irresistibly crispy and creamy.

Why You’ll Love This Recipe

✅ Combines the flavors of crab rangoon with the crunch of egg rolls.
✅ Easy to make ahead and fry just before serving.
✅ Can be fried, baked, or air-fried — your choice!
✅ Perfect as an appetizer, snack, or even party finger food.

Ingredients

8 oz cream cheese, softened
1 cup crab meat (fresh, canned, or imitation), chopped
2 green onions, finely sliced
1 clove garlic, minced
1 teaspoon Worcestershire sauce
½ teaspoon soy sauce
½ teaspoon sugar
Egg roll wrappers (about 12–15)
Vegetable oil (for frying)
Optional: sweet chili sauce or soy sauce, for dipping

Instructions

Make the Filling: In a medium bowl, mix cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, and sugar until well combined.
Assemble the Egg Rolls: Lay out an egg roll wrapper. Place 2–3 tablespoons of filling in the center. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Seal the edge with a little water.
Fry: Heat oil in a deep skillet or pot to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
Serve: Serve warm with sweet chili sauce, soy sauce, or your favorite dipping sauce.

Chef Tips & Variations

For extra crunch, bake at 400°F (200°C) for 12–15 minutes, flipping halfway through.
Use an air fryer at 375°F (190°C) for 10–12 minutes.
Add a dash of sriracha to the filling for a spicy kick.
Make ahead and freeze uncooked rolls — fry straight from frozen.

Storage

Store leftovers in the fridge for up to 3 days.
Reheat in the oven or air fryer to keep them crispy.
Freeze uncooked egg rolls on a baking sheet, then transfer to a bag. Cook directly from frozen.

FAQs

Can I use imitation crab?
Yes! Imitation crab works perfectly in this recipe and keeps it budget-friendly.

What dipping sauce works best?
Sweet chili sauce, soy sauce, or even a homemade spicy mayo pair beautifully with these egg rolls.

Can I bake them instead of frying?
Absolutely — just brush them with oil and bake at 400°F until golden and crispy.