Crab Rangoon Egg Rolls
Course: AppetizersCuisine: AmericanDifficulty: Easy12
Rolls15
minutes10
minutes180
kcal25
minutesCrab Rangoon Egg Rolls combine the creamy, savory filling of classic crab rangoon with the crispy crunch of golden-fried egg rolls. This fusion snack is irresistible — filled with cream cheese, crab meat, green onions, and seasonings, then wrapped and fried to perfection. Ideal for parties, game nights, or as a restaurant-style appetizer at home!
Ingredients
- For the Filling
8 oz (225g) cream cheese, softened
1 cup imitation crab meat (or real crab), finely chopped
2 green onions, finely chopped
1 tsp garlic powder
1 tsp soy sauce
½ tsp Worcestershire sauce
½ tsp salt (adjust to taste)
¼ tsp black pepper
- For Assembling
12 egg roll wrappers
1 egg, beaten (for sealing edges)
Oil, for frying
- Optional Garnish
Chopped parsley or green onions
Sweet chili sauce, for dipping
Directions
- Prepare the Filling:
In a medium bowl, combine softened cream cheese, chopped crab meat, green onions, garlic powder, soy sauce, Worcestershire sauce, salt, and black pepper. Mix until creamy and well blended. - Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface in a diamond shape.
Spoon about 2 tablespoons of filling into the center.
Fold the bottom corner over the filling, then fold in the sides.
Brush the top corner with beaten egg and roll up tightly to seal.
Repeat with remaining wrappers and filling. - Fry the Egg Rolls:
Heat about 2 inches of oil in a deep skillet to 350°F (175°C).
Fry the egg rolls in batches for 2–3 minutes per side, or until golden brown and crispy.
Transfer to paper towels to drain excess oil. - Serve:
Serve hot with sweet chili sauce, soy sauce, or creamy garlic dip.
Tips for Perfect Egg Rolls
- Use room temperature cream cheese for a smooth filling.
- Ensure the oil is hot enough — cold oil makes rolls soggy.
- For a lighter version, bake at 400°F (200°C) for 15–18 minutes, brushing lightly with oil before baking.
- You can also air fry them at 375°F (190°C) for 8–10 minutes until crisp.
Nutrition Facts (per serving)
- Calories: 180
- Protein: 6g
- Carbohydrates: 12g
- Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 280mg
- Sugar: 1g
Storage & Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Arrange unfried egg rolls on a baking sheet, freeze until solid, then transfer to a freezer bag (up to 2 months).
- Reheat: Re-crisp in an oven or air fryer — avoid microwaving to keep the texture crunchy.
FAQs
Q: Can I use real crab instead of imitation crab?
Yes! Fresh or canned crab meat adds an even richer flavor.
Q: What sauce goes best with Crab Rangoon Egg Rolls?
Sweet chili sauce, spicy mayo, or even a simple soy dipping sauce pairs perfectly.
Q: Can I make them ahead of time?
Yes — assemble the rolls and refrigerate (unfried) for up to 24 hours before cooking.
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