Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls are the perfect fusion dish that combines two beloved appetizers into one irresistible treat. These crispy, golden rolls pack all the creamy, savory goodness of traditional crab rangoon but in the convenient, larger format of an egg roll. The contrast between the crunchy exterior and the rich, creamy filling creates a truly satisfying bite that will disappear from your appetizer platter in minutes.

Whether you’re hosting a game day gathering, planning an Asian-inspired dinner, or just craving something different for family movie night, these Crab Rangoon Egg Rolls deliver restaurant-quality flavor with homemade care. The best part? They’re surprisingly simple to make at home, requiring minimal ingredients and basic techniques anyone can master.

Why You’ll Love This

Easier to handle than traditional crab rangoon – less fussy folding and more filling in each bite
Make-ahead friendly – prepare ahead and fry just before serving
Versatile – works as an appetizer, side dish, or even main course with the right accompaniments
Crowd-pleaser – familiar flavors in a fun new format that both adults and kids enjoy
Customizable – easily adjust the filling to suit your taste preferences

Ingredients

16 ounces (2 packages) cream cheese, softened to room temperature
1-2 tablespoons Worcestershire sauce (adjust to taste)
1 teaspoon garlic powder
1/2 teaspoon onion powder
3 green onions, finely chopped (both white and green parts)
1/2 pound fresh white crabmeat, cooked and flaked or diced
8-10 egg roll wrappers (found in the refrigerated section of most grocery stores)
Small bowl of water (for sealing wrappers)
Vegetable oil for frying (about 2-3 cups, depending on your pot size)
Sweet and sour sauce
Sweet chili sauce
Soy sauce mixed with a little rice vinegar

Instructions

In a food processor, combine the softened cream cheese, Worcestershire sauce, garlic powder, and onion powder. Pulse several times until the mixture is smooth and well-blended. Add the chopped green onions and pulse just a few times to incorporate them without completely puréeing them. This will maintain some texture in the filling.
Transfer the cream cheese mixture to a mixing bowl. Gently fold in the crabmeat using a spatula or spoon, being careful not to break up the crab pieces too much. You want to preserve some of the crab texture for the best flavor experience. Taste the mixture and adjust seasonings if needed.
Create a clean, flat workspace for assembling the egg rolls. Place a small bowl of water nearby to use for sealing the wrappers. Have a baking sheet or plate ready to hold the assembled egg rolls before cooking.
Place an egg roll wrapper on your work surface with one corner pointing toward you (in a diamond orientation). Scoop about 3 rounded tablespoons of the crab filling onto the center of the wrapper, forming a short horizontal mound. Fold the bottom corner (the one pointing toward you) up and over the filling, tucking it under the filling slightly. Fold in the left and right corners toward the center, then continue rolling upward until only the top corner remains.
Dip your finger in the bowl of water and moisten the edges of the final corner of the wrapper. Complete the roll, pressing gently to seal the edge. The water acts as a glue to keep the egg roll closed during frying. Place the finished egg roll seam-side down on your prepared baking sheet or plate. Repeat with the remaining wrappers and filling.
In a heavy-bottomed pot or deep saucepan, add enough vegetable oil to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 375°F (190°C). If you don’t have a thermometer, you can test if the oil is ready by dipping the handle end of a wooden spoon into it – if small bubbles form around the wood, the oil is ready.
Carefully lower 2-3 egg rolls into the hot oil (depending on the size of your pot – don’t overcrowd them). Fry for 1-2 minutes, turning occasionally with tongs or a slotted spoon, until they are golden brown and crispy on all sides. The filling is already fully cooked, so you’re just frying until the wrapper is crisp and golden.
Remove the egg rolls using a slotted spoon or tongs and place them on a plate lined with paper towels to absorb excess oil. Allow the oil to return to 375°F before frying the next batch. Continue until all egg rolls are cooked.
Let the egg rolls cool for a few minutes – the filling will be extremely hot right after frying. Slice them diagonally in half if desired for a more appetizing presentation. Serve warm with your choice of dipping sauces.

Tips & Variations

For a lighter version, these can be baked at 425°F for 15-18 minutes, turning halfway through.
Add 1/4 cup shredded mozzarella or monterey jack cheese to the filling for extra creaminess.
For a spicy kick, mix in 1-2 teaspoons of sriracha or a finely diced jalapeño.
Ensure your egg roll wrappers are fully thawed if frozen, as cold wrappers tend to crack during rolling.
Pat the crab meat dry with paper towels before mixing to prevent a watery filling.
For a fun twist, try using wonton wrappers to make smaller, bite-sized versions.

Serving Suggestions

These Crab Rangoon Egg Rolls pair beautifully with a variety of dipping sauces. Sweet chili sauce offers a perfect sweet-spicy balance, while duck sauce provides a fruity complement to the savory filling. For a more traditional approach, serve with Chinese hot mustard or a simple soy-ginger dipping sauce.

Complete your meal by serving these egg rolls alongside vegetable fried rice, a simple cucumber salad, or steamed edamame for a balanced Asian-inspired feast. They also make an excellent starter for a larger meal featuring dishes like General Tso’s chicken or beef and broccoli.

Notes

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 350°F oven for 10-15 minutes until crispy and heated through.
For best results, maintain oil temperature between 350-375°F during frying.
The filling can be made up to 24 hours in advance and stored in the refrigerator.

FAQs

Can I use fresh crab instead of imitation crab?
Absolutely! Fresh lump crab meat will give these egg rolls an even more luxurious flavor. Just make sure to pick through it carefully to remove any shell fragments.

Can I freeze these egg rolls?
Yes! Freeze them uncooked in a single layer on a baking sheet, then transfer to a freezer bag. When ready to cook, fry them directly from frozen, adding 1-2 minutes to the cooking time.

What’s the difference between egg roll wrappers and spring roll wrappers?
Egg roll wrappers contain egg and are thicker than spring roll wrappers, which are typically made without egg and are thinner. For this recipe, the thicker egg roll wrappers work best to hold the creamy filling.

How do I know when the oil is the right temperature if I don’t have a thermometer?
Drop a small piece of egg roll wrapper into the oil. If it sizzles immediately and rises to the surface, the oil is ready. If it browns too quickly, the oil is too hot; if it barely bubbles, the oil needs more time to heat.

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