A Delicious Twist on a Classic Appetizer
There’s something magical about the combination of creamy crab filling wrapped in a perfectly crispy shell, and that’s exactly what you get with these Crab Rangoon Egg Rolls. They’re like the best of both worlds—taking the beloved flavors of crab rangoon and elevating them with the crunch of a golden egg roll wrapper. These little bites of heaven are perfect for parties, game-day spreads, or even a casual snack.
I remember the first time I made these for a holiday potluck. They disappeared in minutes! People kept coming back for seconds, thirds, and even asking if I had more stashed away. Since then, this recipe has become my go-to for gatherings, and I promise it’ll do the same for you. Plus, they’re surprisingly easy to make, so you don’t need to be a pro in the kitchen to pull these off.
Why You’ll Love This Recipe
First off, these egg rolls are super easy to prepare, with minimal ingredients and simple steps. Even if you’re new to cooking, you can totally master this dish.
The filling is a flavor explosion: creamy, savory, and just the right amount of crabby goodness. The combination of garlic powder, Worcestershire sauce, and green onions adds a perfect depth of flavor, while the crab meat takes center stage.
But let’s not forget the texture. The contrast between the crunchy, golden exterior and the smooth, velvety filling is pure perfection. Each bite is a little piece of comfort food heaven.
These egg rolls are also highly versatile. You can tweak the recipe to suit your taste—whether that’s adding a touch of sweetness, a little heat, or even switching up the type of crab. They’re also easy to serve with a variety of dipping sauces, so you can customize them to your crowd’s preferences.
Preparation Time and Servings
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: Makes 8–10 egg rolls
- Calories per Serving: 250
Ingredients
For the filling, you’ll need:
- 16 oz cream cheese (softened): This is the base of the filling, providing creaminess and richness.
- 1–2 tbsp Worcestershire sauce: Adds a savory, umami flavor that enhances the crab.
- 1 tsp garlic powder: Brings a subtle garlicky kick.
- ½ tsp onion powder: Adds a mild oniony depth.
- 3 green onions (chopped): For freshness and a pop of color.
- ½ lb fresh white cooked crab meat (or canned/imitation, finely chopped): Use fresh crab for the best flavor, but canned or imitation crab works too.
For the egg rolls:
- 8–10 egg roll wrappers: You can find these in the refrigerated section of most grocery stores.
- Vegetable oil (for frying): Enough to fill your pot or skillet about 2–3 inches deep.
Step-by-Step Instructions
1. Prepare the Filling
Start by combining the cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions in a large mixing bowl. Use a fork or a hand mixer to ensure everything is well blended. Once the mixture is smooth, gently fold in the crab meat. Be careful not to overmix—it’s okay if the crab pieces are still slightly chunky.
2. Assemble the Egg Rolls
Lay one egg roll wrapper flat on a clean surface with a corner pointing toward you, forming a diamond shape. Place about 3 tablespoons of the crab filling in the center of the wrapper, shaping it into a small horizontal mound.
Next, fold the bottom corner up and over the filling, tucking it in tightly. Fold the left and right corners inward, like an envelope, and roll the wrapper up toward the top corner. To seal, wet the top corner with a bit of water and press firmly. Repeat with the remaining wrappers and filling.
3. Heat the Oil
In a deep pot or Dutch oven, heat about 2–3 inches of vegetable oil to 375°F. Use a kitchen thermometer to monitor the temperature—it’s crucial to keep the oil hot but not smoking.
4. Fry the Egg Rolls
Working in small batches, carefully lower 2–3 egg rolls into the hot oil. Fry them for about 1–2 minutes per side, or until they’re golden brown and crispy. Use a slotted spoon to transfer the egg rolls to a plate lined with paper towels, which will help absorb any excess oil.
5. Serve and Enjoy
These Crab Rangoon Egg Rolls are best enjoyed warm, right out of the fryer. Pair them with your favorite dipping sauces—sweet chili sauce, soy sauce, or even a spicy mayo work wonderfully.
Tips for Success
- Use Fresh Crab for Maximum Flavor
If you can, opt for fresh crab meat like King Crab or Snow Crab. It makes a world of difference in terms of flavor. If fresh crab isn’t an option, canned or imitation crab is perfectly fine. - Keep the Wrappers Moist
Egg roll wrappers can dry out quickly, so keep them covered with a damp paper towel while you work. This will make them easier to handle and prevent cracking. - Seal Tightly to Prevent Leaks
Make sure the wrappers are sealed tightly around the filling to avoid any leaks during frying. A dab of water on the edges acts as a natural glue. - Fry in Small Batches
Overcrowding the pot will lower the oil temperature, resulting in soggy egg rolls. Fry only 2–3 at a time for the best results. - Use a Thermometer
Keeping the oil temperature steady at 375°F ensures evenly cooked egg rolls. If the oil is too cool, the egg rolls will absorb more oil and become greasy. If it’s too hot, they’ll burn on the outside before cooking through.
Recipe Variations
- Make it Sweet and Savory
Add ½ tablespoon of sugar or mirin to the filling for a hint of sweetness that balances the savory flavors. - Spicy Crab Rangoon Egg Rolls
If you’re a fan of heat, mix in a teaspoon of sriracha or red pepper flakes into the filling. - Vegetarian Option
Skip the crab and add finely chopped mushrooms or spinach for a vegetarian twist. - Air Fryer Version
For a lighter option, skip the deep frying and cook the egg rolls in an air fryer at 375°F for 8–10 minutes, flipping halfway through. Spray them lightly with cooking oil for a golden finish.
How to Serve
These egg rolls are incredibly versatile when it comes to serving options. Here are a few ideas:
- Pair them with a simple dipping sauce, like sweet chili sauce, soy sauce, or a creamy spicy mayo.
- Serve alongside a fresh green salad or an Asian-inspired slaw for a complete appetizer spread.
- Add them to a party platter with other finger foods, such as chicken wings or spring rolls.
Freezing and Storage
If you have leftovers (which is rare in my experience), you can store them in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven or air fryer at 350°F until warmed through and crispy again.
For longer storage, freeze the assembled but uncooked egg rolls on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. When you’re ready to cook, fry them directly from frozen—just add an extra minute or two to the cooking time.
Special Equipment
While you don’t need any fancy tools, a few things can make the process easier:
- A deep pot or Dutch oven for frying ensures even cooking.
- A kitchen thermometer helps maintain the perfect oil temperature.
- Tongs or a slotted spoon are essential for safely handling the hot egg rolls.
FAQ
Can I bake these instead of frying?
Yes! Brush the egg rolls with oil and bake them at 400°F for 15–18 minutes, flipping halfway through, until golden and crisp.
What kind of crab is best?
Fresh crab is ideal, but canned or imitation crab works well too. Just make sure to drain and chop it finely.
Can I make these ahead of time?
Absolutely. Assemble the egg rolls a day in advance and store them in the fridge. Fry them just before serving.
How can I prevent the filling from leaking?
Make sure to seal the wrappers tightly, and don’t overfill them. A small amount of water on the edges acts as a glue to keep the wrapper sealed.
What dipping sauces go well with this recipe?
Sweet chili sauce, soy sauce, or a spicy mayo are all fantastic options.
Final Thoughts
These Crab Rangoon Egg Rolls are the perfect appetizer for any occasion. Whether you’re hosting a party, craving something indulgent, or looking for a creative way to use crab, this recipe is sure to impress. The crispy wrapper paired with the creamy, flavorful filling is a combination no one can resist.
I’d love to hear how yours turn out! Don’t forget to snap a photo and tag me on social media. Let’s make some delicious memories together.
Print
Crab Rangoon Egg Rolls Recipe
- Total Time: 30 minutes8–10 egg rolls
- Diet: Halal
Description
These Crab Rangoon Egg Rolls combine the creamy, savory filling of crab rangoon with a crispy golden egg roll wrapper. Perfect for parties or snacks, they’re easy to make and endlessly delicious.
Ingredients
- 16 oz cream cheese, softened
- 1–2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp onion powder
- 3 green onions, chopped
- ½ lb cooked crab meat (fresh, canned, or imitation)
- 8–10 egg roll wrappers
- Vegetable oil for frying
Instructions
- In a bowl, combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions until smooth. Fold in crab meat.
- Lay an egg roll wrapper flat, place 3 tbsp of filling in the center, fold the edges, and roll tightly. Seal the edges with water.
- Heat oil to 375°F and fry 2–3 egg rolls at a time for 1–2 minutes until golden brown. Drain on paper towels.
- Serve warm with sweet chili sauce or soy sauce.
Notes
- For extra crispiness, try air frying instead of deep frying.
- Substitute imitation crab for a budget-friendly option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Asian-inspired