Here’s a crispy, creamy, and indulgent take on a favorite appetizer: Crab Rangoon Egg Rolls! These are filled with a savory cream cheese and crab mixture, rolled in egg roll wrappers, and fried (or baked/air fried) to golden perfection.
🦀 Crab Rangoon Egg Rolls
🕒 Prep Time: 15 minutes
🕒 Cook Time: 5–7 minutes per batch
🍽 Makes: 10–12 egg rolls
✅ Ingredients:
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8 oz cream cheese, softened
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1 cup cooked crab meat (real or imitation), chopped
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2 green onions, finely sliced
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1 tsp Worcestershire sauce
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1/2 tsp garlic powder
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1/4 tsp salt (to taste)
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1/4 tsp black pepper
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10–12 egg roll wrappers
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1 egg, beaten (for sealing)
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Oil for frying (vegetable or canola)
🥣 Optional Add-Ins:
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1 tsp soy sauce (for umami)
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1 tsp sriracha (for heat)
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Finely diced red bell pepper (for a little crunch)
🍳 Instructions:
1. Make the filling
In a medium bowl, mix together:
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Cream cheese
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Crab meat
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Green onions
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Worcestershire sauce
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Garlic powder
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Salt & pepper
Stir until fully combined and creamy.
2. Assemble the egg rolls
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Lay an egg roll wrapper like a diamond on a clean surface.
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Spoon 2–3 tbsp of the crab filling in the center.
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Fold the bottom corner over the filling, then fold in the sides, and roll tightly.
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Seal the top corner with a bit of the beaten egg.
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Repeat with remaining wrappers and filling.
3. Fry until golden
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Heat oil in a deep pan to 350°F (175°C).
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Fry 2–3 egg rolls at a time for 4–6 minutes, turning occasionally, until golden brown.
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Remove and drain on paper towels.
🔁 Alternate Cooking Methods:
👉 Air Fryer:
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Lightly spray egg rolls with oil.
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Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway.
👉 Oven Baked:
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Place on a baking sheet, brush with oil.
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Bake at 425°F (220°C) for 15–18 minutes, flipping once.
🥢 Dipping Sauce Ideas:
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Sweet chili sauce
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Soy sauce + a splash of rice vinegar
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Duck sauce
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Spicy mayo (sriracha + mayo)
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Garlic-soy glaze
