Crab Rangoon Egg Rolls
Crispy, golden egg rolls stuffed with creamy crab filling—this recipe is the perfect mash-up of classic Chinese takeout Crab Rangoon and everyone’s favorite party appetizer: egg rolls! With cream cheese, tender crab meat, and a flavorful blend of seasonings wrapped in a crunchy shell, these are impossible to resist.
Whether you’re hosting game day, a holiday gathering, or just craving restaurant-quality snacks at home, these homemade Crab Rangoon Egg Rolls are guaranteed to disappear fast.
Why You’ll Love This Recipe
- Restaurant Taste at Home – No need for takeout when you can fry up a batch in minutes.
- Perfectly Crispy – Golden brown wrappers stay crunchy while the filling stays creamy.
- Crowd-Pleaser – Ideal for parties, holidays, or game nights.
- Make-Ahead Friendly – Prep and freeze before frying for a quick snack anytime.
🛠 Equipment
- Food processor (for smooth filling)
- Mixing bowl
- Sharp knife & cutting board
- Heavy-bottomed pot or deep fryer
- Slotted spoon or tongs
- Paper towels (for draining)
Ingredients (Serves 4)
- 2 (8 oz) boxes cream cheese, softened
- 1–2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp onion powder
- 3 green onions, chopped
- ½ lb fresh cooked crabmeat, flaked or diced (imitation crab works too)
- 8–10 egg roll wrappers
- Vegetable oil, for frying
Step-by-Step Instructions
1. Prepare the Filling
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In a food processor, combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions. Pulse until smooth and well-mixed.
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Gently fold in the crab meat until evenly combined.
2. Roll the Egg Rolls
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Lay an egg roll wrapper with one corner pointing toward you.
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Add about 3 tablespoons of filling in the center.
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Fold the bottom corner over the filling, then fold in the sides, and roll tightly.
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Seal the edge with a dab of water. Repeat until all filling is used.
3. Fry Until Golden
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Heat oil in a pot to 375°F (190°C).
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Fry egg rolls in small batches (2–3 at a time) for 1–2 minutes until golden brown.
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Place on paper towels to drain excess oil.
4. Serve & Enjoy
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Serve warm with sweet chili sauce, soy sauce, or spicy mayo for dipping.
Pro Tips
- Seal Tight – Make sure edges are sealed with water to prevent leaks while frying.
- Keep Wrappers Covered – Egg roll wrappers dry out quickly; cover with a damp towel while assembling.
- Fry in Batches – Overcrowding lowers oil temperature, leading to soggy rolls.
- Bake Instead of Frying – Brush with oil and bake at 400°F (200°C) for 12–15 minutes, flipping halfway, for a lighter version.
- Air Fryer Option – Spray lightly with oil and cook at 375°F (190°C) for 8–10 minutes.
Serving Suggestions
- Pair with sweet chili sauce, duck sauce, or soy sauce.
- Add to an Asian-inspired appetizer platter with dumplings, spring rolls, and edamame.
- Serve as a party snack with cold drinks or cocktails.
- Slice diagonally for a beautiful holiday appetizer tray.
FAQ
Q: Can I use imitation crab?
Yes—imitation crab works well if fresh crab isn’t available.
Q: Can I make these ahead?
Yes—assemble, place on a parchment-lined tray, and freeze. Fry straight from frozen (add 1–2 extra minutes).
Q: Can I bake instead of fry?
Absolutely—baked or air-fried versions are lighter but still crispy.
Q: How do I store leftovers?
Refrigerate up to 3 days. Reheat in oven or air fryer to crisp up (avoid microwave).
Crab Rangoon Egg Rolls
Ingredients
Equipment
Method
- Mix cream cheese, Worcestershire, garlic powder, onion powder, and green onions until smooth. Fold in crab meat.
- Place 3 tbsp filling in the center of a wrapper. Fold, roll, and seal with water.
- Heat oil to 375°F. Fry in batches 1–2 minutes until golden. Drain on paper towels.
- Serve warm with dipping sauces.
Notes