Crab Rangoon Egg Rolls!
If you love the creamy, savory goodness of classic crab rangoon, you’ll want to try this twist — Crab Rangoon Egg Rolls. They take everything people adore about the appetizer — cream cheese, real crab, and a whisper of garlic and onion — and wrap it in a crisp, golden egg-roll shell that shatters perfectly with each bite.
It’s restaurant-level comfort food that’s easy to make at home and dangerously addictive. Serve them at a party, set them out for game night, or just make a batch for yourself — they disappear fast.
Why They Work
Traditional crab rangoon is great, but these egg rolls improve on it in two ways: texture and size. Instead of a small wonton pocket, the egg-roll wrapper gives you a larger, crunchier surface that stays crisp while the inside stays creamy. You get more filling, more flavor, and less fuss.
The filling combines the silkiness of cream cheese with sweet, delicate crabmeat and a few smart seasonings — Worcestershire for depth, green onions for freshness, and garlic and onion powder to round everything out. Once wrapped and fried, every bite hits that perfect balance between rich and light, creamy and crisp.
Ingredients
- 16 oz cream cheese, softened (two standard blocks)
- 1–2 tablespoons Worcestershire sauce (adjust to taste)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 green onions, finely chopped
- ½ pound cooked white crabmeat, flaked or diced
- 8–10 egg-roll wrappers
- Vegetable oil, for frying
Instructions
1. Make the Filling
In a mixing bowl, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Mix until smooth and uniform. Gently fold in the crabmeat, being careful not to break it down too much — you want some texture left in each bite. Taste and adjust the seasoning.
2. Prepare the Wrappers
Lay one egg-roll wrapper on a clean surface in a diamond position (a corner pointing toward you). Spoon about three tablespoons of the crab mixture across the center in a short horizontal line. Fold the bottom corner up over the filling, tucking it snugly. Fold in the sides and continue rolling tightly toward the top corner. Dab a little water along the final edge to seal it closed.
Repeat with the remaining wrappers until all the filling is used. Keep the finished rolls covered with a slightly damp towel so they don’t dry out while you work.
3. Heat the Oil
Pour vegetable oil into a deep skillet or heavy saucepan to a depth of about two inches. Heat to 375°F (190°C). If you don’t have a thermometer, test it by dipping the edge of one wrapper — it should sizzle instantly.
4. Fry the Egg Rolls
Working in small batches, carefully lower the rolls into the hot oil. Don’t overcrowd the pan; this keeps the temperature steady. Fry for 1–2 minutes per side, or until evenly golden and crisp. Use tongs to remove them and place on a plate lined with paper towels to drain. Allow the oil to return to temperature before adding the next batch.
5. Serve Hot
These are best right out of the fryer, when the shells are still audibly crisp and the filling is warm and velvety. Serve them with sweet-and-sour sauce, chili garlic sauce, or even spicy mayo for a richer pairing.
Tips for Success
- Crab options: Fresh crab is ideal, but quality canned or imitation crab works fine. Drain well to avoid soggy filling.
- No deep fryer? Use an air fryer at 375°F for 8–10 minutes, flipping halfway through. They come out beautifully golden with less oil.
- Make-ahead: Roll them in advance and refrigerate, uncooked, for up to a day. Fry just before serving.
Serving Ideas
Crab Rangoon Egg Rolls are versatile. Slice them diagonally for appetizers, serve whole for a meal with fried rice or Asian-style slaw, or pair them with cocktails for a fun, shareable dish. They’re rich, crunchy, and indulgent — exactly what a perfect party snack should be.
When the first bite gives way to that creamy, crab-filled center surrounded by crisp golden layers, you’ll know you’ve found your new go-to appetizer. Simple ingredients, minimal effort, unforgettable payoff.