Name: Crab Rangoon Egg Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian-American Fusion
Ingredients: 8 oz cream cheese, softened; 1 cup crab meat (imitation or real), finely chopped; 2 green onions, finely sliced; 1 tsp garlic powder; 1 tsp Worcestershire sauce; 1/4 tsp salt; 1/4 tsp black pepper; 10-12 egg roll wrappers; 1 egg, beaten (for sealing); Vegetable oil, for frying; Sweet chili sauce (optional, for serving); Soy sauce (optional, for serving)

Jump to Recipe

Why You’ll Love Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls are the ultimate party pleaser and weeknight treat. Why? First, they’re a creative twist on two beloved appetizers: the creamy interior of classic Crab Rangoon and the satisfying crunch of egg rolls. Every bite offers that gooey, flavorful filling—and, thanks to the egg roll wrapper, a perfect crunch. They’re easy to make ahead, endlessly customizable, and totally freezer-friendly (a lifesaver for busy cooks!).

Whether you’re entertaining friends or satisfying late-night cravings, these egg rolls deliver restaurant-style flavor right at home. Plus, when paired with sweet chili sauce or soy sauce, they make an unforgettable snack, starter, or even a main course. If you’re searching for something unique, fun, and undeniably delicious, Crab Rangoon Egg Rolls are guaranteed to impress.

Ingredients for Crab Rangoon Egg Rolls

Creating the perfect Crab Rangoon Egg Rolls starts with a short, simple list of easy-to-find ingredients. Here’s what you’ll need for this recipe:

8 oz cream cheese, softened – the creamy base that holds the filling together
1 cup crab meat (imitation or real), finely chopped – for authentic seafood flavor
2 green onions, finely sliced – to add a subtle bite and color
1 tsp garlic powder – for that aromatic touch
1 tsp Worcestershire sauce – brings a savory, umami flavor
1/4 tsp salt – enhances the overall taste
1/4 tsp black pepper – a bit of gentle heat
10-12 egg roll wrappers – the crispy outer layer
1 egg, beaten (for sealing) – keeps your rolls perfectly closed
Vegetable oil, for frying – neutral oil for the crispiest result
Optional for serving:
Sweet chili sauce
Soy sauce

These accessible ingredients will help you make Crab Rangoon Egg Rolls that are just as delicious (if not more so) than your favorite restaurant version!

Necessary Tools

Preparing Crab Rangoon Egg Rolls is easy, especially with the right kitchen tools. Here’s everything you’ll need to pull off this perfect appetizer:

Mixing bowls – for combining the creamy crab filling
Fork or spatula – to blend ingredients until smooth
Cutting board and chef’s knife – for prepping the green onions and crab
Small bowl – for your beaten egg (egg wash)
Tongs or slotted spoon – for flipping and removing egg rolls from hot oil
Deep skillet or Dutch oven – for frying your egg rolls to golden perfection
Paper towels – to drain excess oil and maintain that incredible crunch
Baking sheet or serving platter – ready to transport your finished Crab Rangoon Egg Rolls to the table

Having these tools handy ensures a smooth cooking process and restaurant-quality results every time.

Ingredient Additions & Substitutions

Customization is the name of the game with Crab Rangoon Egg Rolls. If you’re working with dietary needs or just want to experiment, here are some simple swaps and additions:

Crab: Use real lump crab meat for a more luxurious taste, or stick to imitation crab for budget-friendly flavor. No crab? Try cooked shrimp or finely chopped, cooked chicken.
Cream Cheese: Want a tangier filling? Swap out half the cream cheese for Greek yogurt or mascarpone.
Vegetarian Variation: Omit crab and add chopped spinach, sautéed mushrooms, or water chestnuts for crunch.
Gluten-Free: Opt for gluten-free egg roll wrappers (available at specialty stores).
Boost the Flavor: Mix in a dash of hot sauce, a teaspoon of minced ginger, or finely diced red pepper for extra punch.
Add Herbs: Fresh cilantro or parsley can brighten up the filling.

With these ingredient tweaks, your Crab Rangoon Egg Rolls can fit any occasion or palate.

How to Make Crab Rangoon Egg Rolls

Creating these delicious appetizers is easier than you might think. The process involves mixing up a luscious filling, wrapping the mixture tightly in egg roll wrappers, and frying until gloriously golden brown. Follow each step for crunchy, creamy perfection in every bite.

Step 1: Prepare the Filling

Start by softening your cream cheese to room temperature. In a medium mixing bowl, combine the cream cheese, chopped crab meat, green onions, garlic powder, Worcestershire sauce, salt, and black pepper. Use a fork or spatula to blend everything until the mixture is smooth and evenly incorporated. Taste and adjust seasoning if needed; you want a balanced, savory flavor.

Step 2: Prep Your Rolling Station

Set out your egg roll wrappers on a clean work surface and have your beaten egg ready in a small bowl (this acts as glue to seal the wrappers). Place a damp kitchen towel over the remaining wrappers to prevent them from drying out while you work.

Step 3: Fill and Roll Egg Rolls

Place one egg roll wrapper in a diamond shape (one point facing you). Spoon about 2 tablespoons of the crab filling onto the lower third of the wrapper, keeping it away from the edges. Fold the bottom corner over the filling, then fold in the left and right sides snugly. Roll upward, tucking the filling as you go. Brush the final corner with beaten egg, then finish rolling to seal. Repeat with all wrappers and filling.

Step 4: Heat Oil for Frying

Pour vegetable oil into a deep skillet or Dutch oven until it reaches about 1–1.5 inches deep. Heat the oil to 350°F (175°C), using a thermometer if available for accuracy.

Step 5: Fry Egg Rolls to Golden Perfection

Carefully place 3–4 egg rolls at a time into the hot oil, being gentle to avoid crowding the pan. Fry for 2–4 minutes per side, turning occasionally, until each egg roll is golden brown and crispy. Remove with tongs or a slotted spoon, draining on a plate lined with paper towels.

Step 6: Serve & Enjoy

Let the egg rolls cool slightly so you don’t burn your mouth, then plate them up with sweet chili sauce or soy sauce for dipping. Watch them disappear in minutes!

Serving Suggestions

Crab Rangoon Egg Rolls shine as a show-stopping appetizer at parties, potlucks, tailgates, and holiday gatherings. Serve them freshly fried with a trio of sauces: classic sweet chili sauce for a tangy, spicy kick, soy sauce for a hit of umami, or a bit of spicy mayo for creamy heat. Looking to make a whole meal? Pair them with a bright Asian-inspired slaw, steamed veggies, or a bowl of wonton soup. For crowd-pleasing presentation, slice each roll in half on a diagonal and arrange them on a platter with plenty of napkins—because these are finger food favorites, after all! Whether hot or just slightly cool, Crab Rangoon Egg Rolls are always the first to vanish at any gathering.

Pro Tips & Tricks

Keep It Tight: Rolling the egg rolls tightly prevents the filling from leaking and ensures even frying.
Don’t Overfill: Stick to about 2 tablespoons of filling per wrapper for the best seal and texture.
Seal Well: Using a beaten egg to seal the edges is crucial so they don’t open while frying.
Batch Fry for Freshness: Only fry a few at a time so the oil temperature stays consistent—this gives you that golden, crispy exterior you crave.
Room Temperature Filling: Cold filling can cause the oil temperature to drop, making rolls greasy. Let your filling sit out a bit before wrapping.
Spray for Baking Option: Prefer to bake? Lightly spray assembled egg rolls with oil and bake at 400°F (200°C) for 12–15 minutes, flipping halfway.

These tips ensure every batch of Crab Rangoon Egg Rolls comes out irresistibly crisp and creamy.

Storage Instructions

Have leftovers? Lucky you! Store cooled Crab Rangoon Egg Rolls in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a 375°F (190°C) oven or air fryer for 5–7 minutes until hot and crispy again (avoid the microwave, which can make them soggy). Want to prep ahead? Freeze un-fried, wrapped egg rolls in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. Fry straight from frozen, adding 1–2 extra minutes to the cook time. With these methods, you can always have Crab Rangoon Egg Rolls ready to go!

General Information

Crab Rangoon Egg Rolls are a playful mash-up of American Chinese restaurant classics. While traditional Crab Rangoon are wontons stuffed with a sweet-savory crab and cream cheese filling, this recipe wraps that same irresistible mixture in a larger egg roll wrapper for double the crunch and double the fun. Egg rolls themselves date back centuries and are a staple in East and Southeast Asian cuisine—adapted here for a uniquely Asian-American treat. Whether you use real crab or imitation, the familiar flavors and satisfying texture keep everyone coming back for more. They’re perfect for holidays, game days, or anytime you want a crowd-pleasing, nostalgic bite.

FAQs

Can I bake Crab Rangoon Egg Rolls instead of frying?

Absolutely! For a lighter version, brush or spray the assembled egg rolls with oil and bake at 400°F (200°C) for 12–15 minutes, flipping once. They’ll still turn out crisp and delicious, just with a bit less oil.

Can I use canned crab meat?

Yes, canned crab meat works well—just be sure to drain it thoroughly and pick out any pieces of shell before mixing it into your filling.

What’s the best way to seal egg roll wrappers?

A beaten egg works best for sealing wrappers. Brush a little egg wash along the edges before rolling for a secure seal that won’t open during frying.

How do I keep the egg rolls crispy if making ahead?

Lay the fried egg rolls in a single layer on a wire rack (not stacked) as they cool. Reheat them in a hot oven or air fryer for a few minutes right before serving to restore their crispiness.

Can I freeze Crab Rangoon Egg Rolls?

Definitely! Freeze before frying, then cook straight from frozen when you’re ready. Add an extra 1–2 minutes to the fry time for best results.

Is imitation crab meat okay to use?

Yes, imitation crab (surimi) is affordable, widely available, and tastes great in this recipe. Both real and imitation crab make delicious Crab Rangoon Egg Rolls.

Conclusion

Few appetizers deliver the same crowd-pleasing crunch and creamy decadence as Crab Rangoon Egg Rolls. Whether you’re a die-hard fan of takeout Crab Rangoon or simply looking to impress your friends with something unique, homemade egg rolls are the way to go. They’re easy to make, endlessly customizable, and perfect for any occasion—large or small. With their crispy shells and rich, savory filling, these egg rolls disappear fast, so be sure to make plenty! Whip up a batch, set out your favorite dipping sauces, and savor every bite of this irresistible fusion snack. Happy cooking!

Nutritional Information

Crab Rangoon Egg Rolls are indulgent, but not without redeeming qualities! Each egg roll contains approximately 200-230 calories, depending on size and filling, with about 10–12g fat, 6–8g protein, and 15–17g carbohydrates. If you use real crab instead of imitation, the protein content increases along with beneficial omega-3s. Baking instead of frying can significantly reduce fat and calorie content per piece. For those keeping an eye on sodium or gluten, ingredients can be adjusted or swapped accordingly. Enjoy Crab Rangoon Egg Rolls as part of a balanced meal or as a special treat—they’re worth every delicious, crunchy bite!