Description
Crab Rangoon Egg Rolls are the ultimate appetizer fusion—smooth cream cheese blended with sweet crab meat and green onions, all wrapped in a crispy egg roll shell. Fried to golden perfection or air-fried for a lighter touch, these rolls are perfect for parties, snacking, or anytime you crave a creamy-crunchy treat.
Ingredients
4 oz cream cheese, softened
3 oz imitation crab meat or real crab, finely chopped
2 green onions, finely sliced
1/2 tsp garlic powder
1 tsp Worcestershire sauce
12 egg roll wrappers
oil for frying (canola or vegetable)
Instructions
1. In a medium bowl, combine cream cheese, chopped crab meat, green onions, garlic powder, and Worcestershire sauce. Mix until smooth.
2. Lay out egg roll wrappers on a clean surface and prepare a small bowl of water.
3. Place about 2 tablespoons of the filling onto each wrapper, slightly off-center.
4. Fold in the sides and roll tightly like a burrito, sealing the final edge with water.
5. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
6. Fry egg rolls in batches for 3–5 minutes until golden and crispy.
7. Remove and drain on a cooling rack lined with paper towels.
8. Serve hot with sweet chili sauce, soy sauce, or spicy mayo.
Notes
To prevent sogginess, always let the egg rolls rest on a cooling rack, not paper towels directly.
You can freeze uncooked egg rolls and fry them straight from the freezer—no thawing needed.
For a lighter version, air fry at 375°F for 10 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying or Air Frying
- Cuisine: Fusion (Asian-American)
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 1g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg