Crab Rangoon Egg Rolls are a delightful fusion of two beloved appetizers: the creamy, cheesy goodness of Crab Rangoon wrapped inside crispy egg roll wrappers. These bite-sized wonders combine tender imitation crab meat (or real crab for a luxe twist), rich cream cheese, and crunchy wonton textures—all rolled up into an easy-to-eat package. Perfect for parties, game days, or simply indulging in something deliciously different!
Crab Rangoon Egg Rolls Recipe
Servings: 12–16 egg rolls
Prep Time: 20 minutes
Cook Time: 8–10 minutes per batch
Total Time: 40–50 minutes
Ingredients
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup finely chopped imitation crab meat (or real crab for luxury)
- 1 green onion, thinly sliced
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Dash of garlic powder (optional)
- Salt and pepper, to taste
For the Egg Rolls:
- 16 square egg roll wrappers
- 1 egg, lightly beaten (for sealing)
- Vegetable oil, for frying (about 2 inches deep)
Optional Dipping Sauces:
- Sweet chili sauce
- Duck sauce
- Soy sauce with lime wedges
Instructions
Step 1: Prepare the Filling
- In a mixing bowl, combine the softened cream cheese, chopped crab meat, green onions, soy sauce, sesame oil, garlic powder (if using), salt, and pepper. Mix until well combined.
- Chill the filling in the refrigerator for 10–15 minutes to firm it up slightly.
Step 2: Assemble the Egg Rolls
- Lay out one egg roll wrapper on a clean surface with a corner pointing toward you.
- Place about 1 tablespoon of the filling diagonally across the center of the wrapper.
- Lightly brush the edges of the wrapper with the beaten egg to help seal it.
- Fold the bottom corner over the filling, then fold in the left and right sides. Roll tightly to form a log shape and press the top edge to seal.
- Repeat with remaining wrappers and filling.
Step 3: Fry the Egg Rolls
- Heat the vegetable oil in a deep skillet or pot to 350°F (175°C).
- Carefully add 4–6 egg rolls at a time to the hot oil (do not overcrowd). Fry for 2–3 minutes on each side, or until golden brown and crispy.
- Remove the fried egg rolls with a slotted spoon and place them on paper towels to drain excess oil.
Step 4: Serve Hot
Serve the warm Crab Rangoon Egg Rolls with your choice of dipping sauces, such as sweet chili sauce, duck sauce, or soy sauce with lime wedges.
Why These Are So Addictive
The combination of gooey cream cheese, savory crab, and crispy egg roll wrappers creates an irresistible texture contrast. Plus, their handheld size makes them perfect for snacking or sharing at gatherings.
Tips for Success
- Don’t Overfill: Use just enough filling to ensure the egg rolls stay sealed during frying.
- Seal Them Tightly: Press the edges firmly after brushing with egg to prevent leaks while cooking.
- Make Ahead: Prepare and freeze the assembled egg rolls before frying. Simply fry directly from frozen, adding 1–2 minutes to cook time.
- Bake Instead of Fry (Optional): For a lighter version, spray the egg rolls with cooking oil and bake at 400°F (200°C) for 12–15 minutes, flipping halfway through.
These Crab Rangoon Egg Rolls bring together the best of both worlds—crispy, crunchy exteriors with soft, cheesy interiors. Whether served as an appetizer or snack, they’re sure to be a hit at any gathering. So grab your wrappers, mix up the filling, and get ready to savor these crowd-pleasing bites!