Crab Rangoon Egg Rolls

WANT TO SAVE THIS RECIPE?

Ever bite into something so golden, crunchy, and creamy that you immediately wish you’d made a double batch? That’s exactly what happens when Crab Rangoon meets the magic of egg rolls. These Crab Rangoon Egg Rolls offer all the classic flavors you love—smooth cream cheese, sweet crab meat, green onions—wrapped in a perfectly crisp shell that shatters on the first bite.

They’re the ultimate party food, late-night snack, or starter that outshines the main course. Whether you’re hosting game night or just want to treat yourself, these egg rolls are both comforting and luxurious. Best part? They’re easier to make than you think, and I’ll guide you through every step.

---

Preparation Phase & Tools to Use

To get those golden-crisp rolls with creamy centers, the right tools are essential. Here’s what you’ll need:

• Mixing Bowl: You’ll combine the crab, cream cheese, and seasonings in this. A medium bowl is perfect.
• Spatula or Spoon: For blending the filling until smooth and well mixed.
• Wonton or Egg Roll Wrappers: Found in the refrigerated section. These are the crisp canvas for your filling.
• Small Bowl of Water: Seals the edges when folding the rolls.
• Deep Fryer or Heavy-Bottomed Pot: Critical for achieving that evenly fried, golden exterior. If you prefer baking or air frying, an air fryer basket or baking sheet also works.
• Tongs or Spider Strainer: Safely lifts the egg rolls out of hot oil.
• Cooling Rack with Paper Towels Underneath: Keeps them crisp and grease-free as they rest.

Using these tools helps ensure the texture contrast that makes Crab Rangoon Egg Rolls so irresistible: a crispy shell that gives way to a warm, savory filling.

---

Ingredients for the Crab Rangoon Egg Rolls

Each ingredient plays a key role in delivering the perfect blend of texture and flavor:

• Cream Cheese: The luscious base that binds everything together.
• Imitation Crab Meat (or real crab): Provides that signature seafood flavor. Flake or chop finely for best texture.
• Green Onions: Adds a mild, fresh bite and slight crunch.
• Garlic Powder: Boosts the savory depth of the filling.
• Worcestershire Sauce: Brings umami to the party.
• Egg Roll Wrappers: The crisp vehicle to hold the creamy center.
• Oil for Frying: Use a neutral oil like vegetable or canola for deep frying.

Optional but recommended: a dash of soy sauce or a pinch of sugar to balance the flavors.

---

How To Make the Crab Rangoon Egg Rolls

Step 1: Prepare the Filling

In a mixing bowl, blend the softened cream cheese, chopped crab meat, green onions, garlic powder, and Worcestershire sauce. Stir until smooth and well combined.

Step 2: Set Up Your Rolling Station

Lay out your egg roll wrappers. Place a small bowl of water nearby for sealing, and have a clean surface to roll on.

Step 3: Fill and Roll

Place 2 tablespoons of filling near the center of each wrapper. Fold in the sides, then roll tightly like a burrito. Seal the edge with water to prevent unraveling.

Step 4: Fry to Golden Perfection

Heat oil in your deep fryer or heavy pot to 350°F (175°C). Fry egg rolls in batches for 3–5 minutes until deeply golden and crisp. Drain on a rack lined with paper towels.

Step 5: Serve Hot

Serve with sweet chili sauce, soy sauce, or spicy mayo for dipping.

---

Best Ways to Serve and Store Crab Rangoon Egg Rolls

Serve these egg rolls immediately while they’re hot and crispy. Pair them with dipping sauces like Thai sweet chili, spicy mustard, or even a homemade sesame-soy blend. For a party, stack them on a platter with garnish like sliced green onions or cilantro.

To store leftovers, let them cool completely, then refrigerate in an airtight container. Reheat in the oven or air fryer to restore crispness. Avoid microwaving, which can turn them soggy.

---

Frequently Asked Questions

How can I make these egg rolls ahead of time?

You can assemble the egg rolls and freeze them uncooked. When ready, fry from frozen—just add an extra 1–2 minutes to the cook time.

Can I use real crab instead of imitation?

Absolutely! Fresh lump crab gives a more delicate, authentic flavor. Just ensure it’s well-drained.

What’s the best oil for frying?

Stick with high-smoke point oils like canola, vegetable, or peanut oil for even frying.

Are these air fryer-friendly?

Yes, brush or spray the rolls with oil and air fry at 375°F (190°C) for about 10 minutes, flipping halfway.

Can I bake instead of fry?

You can! Bake at 400°F (205°C) for 12–15 minutes or until golden brown. Spray with oil beforehand for crispiness.

What sauce goes best with these?

Sweet chili sauce is a classic, but spicy mayo, ponzu, or even ranch can work based on your mood.

---

Want More Appetizer Ideas?

If easy starters are your thing, you might love the Loaded Tater Tot Appetizers—crispy, cheesy, and endlessly customizable. Or try the savory Cheeseburger Sliders for a crowd-pleaser that never fails.

Looking for something bold? The Meaty Texas Trash Dip is indulgent and perfect for game day. For a veggie-forward but equally craveable option, don’t miss the Air Fryer Stuffed Pickles.

And if creamy meets spicy is your jam, check out the Garlic Butter Chicken Balls with Creamy Parmesan Pasta—a full meal with appetizer soul.

---

Pin and Tell Me How Yours Turned Out

You can save this to your appetizer or party snack boards for next time. Just hit the Pin button.

If you make it, I’d love to hear how it turned out. Did you try real crab? Did you use your air fryer? Leave a comment below. I’m always curious how you tweak it.

For more fun recipe ideas, follow me on Pinterest at LadyPlate.

---

Print

WANT TO SAVE THIS RECIPE?