Crab Rangoon Egg Rolls are a delicious fusion of two popular appetizers: creamy crab rangoon and crispy egg rolls. They’re filled with a cheesy, crabby filling and fried (or baked/air-fried) to golden perfection — perfect for parties, game day, or anytime you want a crunchy, creamy snack.
🦀 Crab Rangoon Egg Rolls
Makes: About 10 egg rolls | Prep Time: 15 mins | Cook Time: 3–4 mins per roll (or 10–12 mins baked)
🛒 Ingredients:
- 8 oz cream cheese, softened
- 6 oz imitation crab meat or real lump crab, finely chopped
- 2 green onions, finely chopped
- 1 tsp garlic powder
- ½ tsp Worcestershire sauce
- ½ tsp soy sauce
- Salt and pepper, to taste
- 10 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (vegetable or canola)
🥣 Optional for Dipping:
- Sweet chili sauce
- Duck sauce
- Spicy mayo
- Soy sauce + a splash of rice vinegar
👩🍳 Instructions:
1. Make the Filling
- In a bowl, combine cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper. Mix until well blended.
2. Assemble the Egg Rolls
- Place an egg roll wrapper on a clean surface in a diamond shape.
- Add 2–3 tablespoons of filling near the center.
- Fold the bottom corner over the filling, fold in the sides, then roll tightly.
- Brush the final edge with beaten egg to seal.
3. Cook the Egg Rolls
Fry:
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry 2–3 rolls at a time for 3–4 minutes, turning occasionally, until golden brown.
- Drain on paper towels.
OR Bake:
- Preheat oven to 400°F (200°C).
- Place egg rolls on a parchment-lined baking sheet and spray with cooking spray.
- Bake for 10–12 minutes, flipping halfway through.
OR Air Fry:
- Preheat air fryer to 375°F (190°C).
- Air fry for 8–10 minutes, turning once, until golden and crispy.
🧊 Storage & Reheating:
- Store leftovers in the fridge up to 3 days.
- Reheat in the oven or air fryer to retain crispiness — avoid microwaving if you want them crunchy.
🔄 Variations:
- Add sriracha or chili flakes for heat
- Mix in a little shredded mozzarella or parmesan for extra melty texture
- Use wonton wrappers instead for mini bites
Want a gluten-free version, or need to make these ahead and freeze them?
