If you love the classic Crab Rangoon appetizer but want a fun twist, you’re in for a treat with this Crab Rangoon Egg Rolls Recipe! Imagine creamy, cheesy crab filling wrapped in a crispy, golden egg roll wrapper perfect for parties, snacks, or a delicious appetizer to impress your guests.
This recipe combines the best of both worlds: the lusciousness of traditional Crab Rangoon filling with the crunchy, deep-fried joy of egg rolls. It’s easy to make at home, and I’ll guide you through every step.
Ingredients You’ll Need For Crab Rangoon Egg Rolls
- 2 (8-ounce) boxes cream cheese, softened The creamy base that gives the filling its smooth texture and rich taste.
- 1–2 tablespoons Worcestershire sauce (to taste) Adds a tangy, umami depth that complements the crab beautifully.
- 1 teaspoon garlic powder For that subtle, savory kick.
- ½ teaspoon onion powder Enhances flavor without overpowering.
- 3 green onions, chopped Freshness and a mild crunch.
- ½ lb fresh white cooked crab meat (flaked or diced; imitation crab optional) The star of the dish! Fresh crab adds authentic flavor, but imitation crab can work if you’re on a budget.
- 8–10 egg roll wrappers These will hold all that delicious filling and crisp up perfectly when fried.
- Vegetable oil, for frying Use a neutral oil with a high smoke point for perfect frying.
How to Make Crab Rangoon Egg Rolls
Step 1: Prepare the Filling
In a large mixing bowl, combine the softened cream cheese with Worcestershire sauce, garlic powder, and onion powder. Mix well until smooth and creamy.
Add the chopped green onions and crab meat. Gently fold everything together until evenly mixed. Take care not to break up the crab too much you want nice chunks of crab in every bite.
Step 2: Wrap the Egg Rolls
Lay an egg roll wrapper on a clean, flat surface, with one corner pointing towards you (like a diamond shape).
Place about 2 tablespoons of the crab mixture near the corner closest to you.
Fold that corner over the filling, then fold the two side corners inward to enclose the filling.
Roll the wrapper away from you tightly, sealing the edge with a dab of water or beaten egg to keep it secure.
Repeat until all the filling is used.
Step 3: Fry to Golden Perfection
Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper in — it should sizzle and bubble immediately.
Carefully add a few egg rolls at a time to avoid overcrowding.
Fry for about 2-3 minutes, turning occasionally, until all sides are golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Serving Suggestions
Serve these Crab Rangoon Egg Rolls hot and crispy with your favorite dipping sauces. Classic sweet chili sauce, soy sauce, or even a tangy sriracha mayo work beautifully.
For a party platter, garnish with extra chopped green onions and a squeeze of fresh lime to brighten the flavors.
Tips for the Best Crab Rangoon Egg Rolls
- Use fresh crab if possible: It makes a big difference in flavor, but imitation crab is a decent budget-friendly substitute.
- Don’t overfill: Too much filling can cause the egg roll to burst open during frying.
- Keep wrappers covered: Egg roll wrappers dry out quickly; keep unused wrappers under a damp towel to stay pliable.
- Fry at the right temperature: If the oil is too hot, the egg rolls will burn outside and stay raw inside; too cool, and they absorb too much oil.
Why You’ll Love Crab Rangoon Egg Rolls
These Crab Rangoon Egg Rolls are the perfect mix of creamy, crunchy, and savory. They’re easy enough to make on a weeknight but fancy enough for special occasions. Plus, who doesn’t love finger food?
Give this recipe a try and watch these crispy, creamy rolls disappear fast at your next gathering.
