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Crab Rangoon Egg Rolls Recipe

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These Crab Rangoon Egg Rolls combine the creamy, savory filling of classic crab rangoon with a crispy egg roll shell. Perfect as an appetizer or party snack, they’re easy to make and packed with flavor.

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

Instructions

  1. In a bowl, mix softened cream cheese, chopped crab meat, green onions, garlic powder, Worcestershire sauce, and soy sauce until well combined.
  2. Lay out an egg roll wrapper with a corner pointing toward you.
  3. Spoon 2 tablespoons of filling into the center of the wrapper.
  4. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with water.
  5. Heat oil in a deep pan or fryer to 350°F (175°C).
  6. Fry egg rolls in batches for 3–4 minutes per side, or until golden brown and crispy.
  7. Remove from oil and drain on paper towels before serving with dipping sauce.

Notes

  • Add sriracha to the filling for a spicy kick.
  • For a lighter option, bake at 400°F for 18–20 minutes or air fry at 375°F for 10–12 minutes.
  • Substitute shrimp for crab for a different variation.
  • Store leftovers in the fridge and reheat in the oven or air fryer for best texture.
  • Freeze uncooked rolls and fry straight from frozen, adding a few extra minutes.

Nutrition

Find it online: https://recipesbyliza.com/crab-rangoon-egg-rolls-recipe/