Crab Rangoon Egg Rolls combine the best of two worlds — the creamy, savory filling of traditional crab rangoons and the crispy crunch of golden egg rolls. Perfect as an appetizer, party snack, or game-day treat, these rolls are guaranteed to disappear fast!
Ingredients
- 8 oz cream cheese, softened
- 1 cup imitation crab meat (or real crab), finely chopped
- 2 green onions, thinly sliced
- 1 tsp garlic powder
- 1 tsp soy sauce
- 1/2 tsp Worcestershire sauce
- 1/4 tsp black pepper
- 10–12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
Instructions
- Prepare the filling:
In a medium bowl, add the softened cream cheese, chopped crab meat, green onions, garlic powder, soy sauce, Worcestershire sauce, and black pepper. Mix well with a spoon or spatula until the texture is smooth and evenly combined. The filling should be creamy but thick enough to hold its shape. - Set up your rolling station:
Place the egg roll wrappers on a clean, dry surface. Keep a small bowl of water or the beaten egg nearby — you’ll use it to seal the edges. - Fill and roll:
Lay one wrapper in front of you in a diamond shape (with a corner pointing toward you). Spoon about 2 tablespoons of filling into the center.- Fold the bottom corner over the filling and gently press to tighten.
- Fold in both side corners toward the center.
- Roll upward, tucking as you go to form a tight log.
- Brush the top corner with a bit of water or beaten egg to seal completely.
- Repeat:
Continue the process with the remaining wrappers and filling. Cover the prepared rolls with a damp paper towel to prevent them from drying out while you work. - Heat the oil:
In a large, deep skillet or pot, pour enough oil to cover the egg rolls halfway (about 1½–2 inches deep). Heat to 350°F (175°C). You can test it by dipping the edge of a wrapper — if it bubbles immediately, it’s ready. - Fry the egg rolls:
Carefully place 2–3 egg rolls in the oil at a time. Avoid overcrowding the pan, as that can lower the oil temperature.- Fry each roll for 3–4 minutes, turning occasionally with tongs, until all sides are golden brown and crispy.
- Drain and serve:
Remove the egg rolls and place them on a paper towel-lined plate to drain excess oil. Let them cool slightly before serving — the filling will be hot! - Serve with sauce:
Pair with sweet chili sauce, soy sauce, or a spicy mayo dip for the perfect finishing touch.
Pro Tips
- Use real crab meat for a richer, more authentic flavor — but imitation works great for budget-friendly cooking.
- Keep wrappers covered with a damp towel so they don’t dry out while rolling.
- Avoid soggy rolls: Make sure the oil is hot enough before frying. Cool the rolls on a wire rack if possible for extra crispiness.
- Make-ahead idea: Freeze uncooked rolls on a tray, then transfer to a bag. Fry straight from frozen when you need a quick snack.
- Air fryer option: Lightly brush rolls with oil and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
