Here’s how 👇
🦀 Crab Rangoon Egg Rolls
Makes: 10–12 egg rolls
Prep Time: 15 min | Cook Time: 10 min
🥣 Ingredients
-
8 oz (225 g) cream cheese, softened
-
1 cup imitation crab (or real crab meat), finely chopped
-
2 green onions, finely sliced
-
1 tsp garlic powder
-
1 tsp soy sauce (optional, for savory depth)
-
½ tsp Worcestershire sauce (optional)
-
1 tsp sugar (balances flavor)
-
Salt & pepper, to taste
-
10–12 egg roll wrappers
-
Oil, for frying (vegetable, canola, or peanut)
For serving:
Sweet chili sauce, duck sauce, or soy sauce
👩🍳 Instructions
-
Make the filling:
In a medium bowl, mix together cream cheese, chopped crab, green onions, garlic powder, soy sauce, Worcestershire, sugar, and a pinch of salt and pepper until smooth and creamy. -
Assemble egg rolls:
-
Lay one egg roll wrapper flat with a corner pointing toward you (diamond shape).
-
Spoon about 2 tablespoons of filling into the center.
-
Fold the bottom corner over the filling, then fold in the sides, and roll up tightly.
-
Seal the edge with a dab of water.
-
-
Fry:
-
Heat 2–3 inches of oil in a deep skillet or pot to 350°F (175°C).
-
Fry egg rolls 2–3 at a time for about 3–4 minutes, turning occasionally, until golden brown and crispy.
-
Drain on paper towels.
-
-
Serve hot:
Serve immediately with sweet chili sauce or your favorite dipping sauce.
💡 Tips & Variations
-
Air fryer method: Spray or brush egg rolls lightly with oil and air fry at 375°F (190°C) for 7–9 minutes, turning halfway through.
-
Extra creamy: Add a spoonful of sour cream or mayo to the filling for more richness.
-
Spicy version: Mix in a bit of sriracha or finely diced jalapeño.
-
Make ahead: Fill and roll, then freeze raw; fry or air fry straight from frozen when ready.
Perfect Dipping Sauces
-
Sweet chili sauce (classic)
-
Honey sriracha sauce: 2 tbsp honey + 1 tbsp sriracha + 1 tsp soy sauce
-
Garlic soy dipping sauce: Soy sauce + rice vinegar + minced garlic + sugar
Would you like me to give you a baked version next — just as crispy but lighter, with a creamy center?
