Crispy on the outside, creamy and savory on the inside—these Crab Rangoon Egg Rolls combine everything you love about classic crab rangoon with the crunch of a golden egg roll. Perfect as an appetizer, party snack, or game-day favorite.
🧾 Ingredients
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Filling
- 8 oz cream cheese, softened
- 1 cup crab meat (real crab or imitation), finely chopped
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- ½ tsp sugar
- Salt & black pepper, to taste
For Assembly
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- Egg roll wrappers
- Water or beaten egg (for sealing)
- Oil, for frying
👩🍳 Instructions
- Make the Filling
In a bowl, mix cream cheese until smooth. Add crab meat, green onions, garlic, Worcestershire sauce, soy sauce, sugar, salt, and pepper. Stir until fully combined and creamy. - Assemble the Egg Rolls
Lay an egg roll wrapper in a diamond shape.
Spoon 2–3 tablespoons of filling near the bottom corner.
Fold the bottom corner over the filling, then fold in the sides and roll tightly.
Seal the top edge with water or beaten egg. - Fry to Perfection
Heat oil to 350°F (175°C).
Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
Drain on paper towels.
🍯 Optional Dipping Sauces
- Sweet chili sauce
- Duck sauce
- Soy sauce mixed with a little honey and rice vinegar
🔥 Air Fryer Option
- Preheat air fryer to 375°F (190°C)
- Lightly spray egg rolls with oil
- Air fry for 8–10 minutes, turning halfway, until crispy and golden
💡 Tips for Best Results
- Chop crab finely for smooth rolling and even filling
- Don’t overfill—this prevents bursting
- Keep wrappers covered with a damp towel while working
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