Name: Crab Rangoon Egg Rolls Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 8 oz cream cheese, softened; 1 cup imitation or real crab meat, chopped; 2 green onions, finely sliced; 1/2 tsp garlic powder; 1 tsp Worcestershire sauce; 1 tsp soy sauce; 10–12 egg roll wrappers; Cooking oil, for frying; Optional: Sweet and sour sauce or duck sauce, for dipping

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This Crab Rangoon Egg Rolls recipe takes all the creamy, savory goodness of classic crab rangoon and wraps it in a crispy egg roll shell. I get that satisfying crunch with every bite, followed by a rich, cheesy crab filling that’s perfectly seasoned. It’s an easy appetizer that feels indulgent and fun to make.

Why You’ll Love This Recipe

I love how this recipe combines the best parts of crab rangoon and egg rolls into one snackable treat. I enjoy the golden, crunchy exterior and the creamy crab filling that tastes like it came from my favorite takeout spot. They’re perfect for parties, game days, or whenever I want something crispy and savory without too much effort. Crab Rangoon Egg Rolls Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese
Imitation or real crab meat (chopped)
Green onions
Garlic powder
Worcestershire sauce
Soy sauce
Egg roll wrappers
Cooking oil (for frying)
Optional: Sweet and sour sauce or duck sauce for dipping

Directions

I start by mixing softened cream cheese, chopped crab meat, green onions, garlic powder, Worcestershire sauce, and soy sauce in a bowl until well combined.
I lay out an egg roll wrapper with one corner pointing toward me.
I spoon a couple tablespoons of filling into the center.
I fold the bottom corner up over the filling, then fold in the sides, and roll tightly. I seal the edge with a bit of water.
I heat oil in a deep pan or fryer to 350°F (175°C).
I fry the egg rolls in batches until golden brown and crispy, about 3–4 minutes per side.
I let them drain on paper towels before serving.

Servings and timing

This recipe makes about 10–12 egg rolls. It takes me around 20 minutes to prep and another 15–20 minutes to fry them all.

Variations

Sometimes I add a splash of sriracha to the filling for a little heat. If I want a lighter version, I bake them at 400°F for about 18–20 minutes, flipping halfway through, or I air fry them at 375°F for 10–12 minutes. I’ve also made a version with chopped shrimp instead of crab for a twist.

storage/reheating

I store leftover egg rolls in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the air fryer or oven at 375°F for about 5–7 minutes so they crisp up again. I avoid microwaving them since they lose that crunchy texture.

FAQs

Can I use fresh crab meat instead of imitation crab?

Yes, I can use fresh crab meat for a more authentic flavor. I just make sure it’s fully cooked and shredded before mixing it in.

Can I make these ahead of time?

Yes, I assemble the egg rolls and store them uncooked in the fridge for up to 24 hours. I fry them fresh when I’m ready to serve.

Can I freeze crab rangoon egg rolls?

I can freeze them before or after frying. If freezing uncooked, I keep them in a single layer until frozen, then store in a zip-top bag. I fry straight from frozen, just adding a couple extra minutes.

What dipping sauce goes best with these?

I like serving them with sweet and sour sauce, duck sauce, or even a spicy mayo. They also go well with soy sauce or chili garlic sauce.

How do I prevent them from bursting while frying?

I make sure the wrappers are sealed tightly with water, and I don’t overfill them. Also, I fry in batches to keep the oil temperature steady.

Conclusion

These Crab Rangoon Egg Rolls are one of those recipes I come back to again and again. They’re crunchy, creamy, and packed with flavor—perfect for any gathering or just a treat for myself. I love how easy they are to make and how impressive they look once they’re golden and crisp on the plate.