Imagine biting into warm, crispy Crab Rangoon Egg Rolls bursting with creamy cheese, tender seafood, and savory garlic—you’ll be hooked from the very first bite! This Chinese-American fusion appetizer is perfect for parties, game day, or an easy weeknight treat.
Why You’ll Love This Recipe
– No oven needed—just a pot of hot oil and a frying thermometer
– Ready in under 45 minutes from start to finish
– Crowd-pleasing finger food that’s perfect for gatherings
– Creamy crab rangoon filling meets crunchy egg roll wrapper
– Customizable dipping sauce options for every tastebud
– Make-ahead filling—just roll and fry when guests arrive
– Kid-approved and adult-recommended (trust me, they’ll ask for seconds!)
– Freezable before frying for grab-and-go appetizers
Ingredients
– 8 oz (225 g) cream cheese, softened (I love full-fat for extra richness)
– 8 oz (225 g) imitation crab meat or lump crab, flaked
– 2 stalks green onions, thinly sliced (white and green parts)
– 1 garlic clove, minced (or ¼ tsp garlic powder)
– ½ tsp Worcestershire sauce (optional but adds umami)
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– 1 package (12–18) egg roll wrappers (wonton wrappers also work)
– 1 large egg, beaten (for sealing edges)
– 2 cups vegetable or canola oil (for deep-frying)
– ½ cup sweet chili sauce or soy-ginger dipping sauce (for serving)
Directions
1. Mix the Filling
In a medium bowl, beat the softened cream cheese with a fork until smooth. Fold in flaked crab meat, sliced green onions, minced garlic, Worcestershire sauce, salt, and pepper. Taste and adjust seasoning—this step ensures a balanced, flavorful filling.
- Prep Your Wrappers
Lay one egg roll wrapper on a clean surface in a diamond shape. Keep unused wrappers covered with a damp towel to prevent drying out. Brush all four edges with beaten egg to act as “glue.” - Fill and Fold
Spoon about 2 Tbsp of the crab rangoon mixture into the center of each wrapper. Fold the bottom corner up over the filling, tuck in both sides snugly, then roll toward the top corner. Brush the final edge with egg and press to seal tightly. - Heat the Oil
Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2 inches. Heat to 350 °F (175 °C)—use a candy or deep-fry thermometer for accuracy. Proper oil temperature means crisp, non-greasy egg rolls. - Fry in Batches
Working in batches of 4–6, gently lower the egg rolls into the oil. Fry for 3–4 minutes, turning occasionally, until golden brown and crisp. Don’t overcrowd, or the temperature will dip. - Drain and Rest
Remove egg rolls with a slotted spoon and transfer to a paper-towel-lined plate. Let them rest 1–2 minutes; this keeps them crisp and allows the filling to settle. - Serve Immediately
Arrange on a platter and serve hot with sweet chili sauce or your favorite dipping sauce. Encourage guests to dunk generously!
Servings & Timing
Makes 12–18 egg rolls
Prep Time: 15 minutes (plus 10 minutes chilling, optional)
Cook Time: 20 minutes (including heats and batches)
Total Time: about 35–45 minutes
Variations
– Swap crab for cooked shrimp or diced cooked chicken for a surf-and-turf twist.
– Make it vegetarian by using shredded tofu and vegan cream cheese.
– Add finely diced jalapeño for a spicy kick.
– Bake or air-fry at 375 °F for 10–12 minutes, flipping once for a lighter version.
– Use wonton wrappers for smaller, appetizer-bite sizes.
– Stir in shredded cheddar or pepper jack for extra cheesiness.
Storage & Reheating
Refrigerator: Store cooled, cooked egg rolls in an airtight container for up to 2 days.
Freezer: Freeze un-fried, wrapped rolls on a baking sheet, then transfer to freezer bags for up to 1 month.
Reheat: To keep them crispy, pop leftover egg rolls in a 350 °F oven for 8–10 minutes or air-fryer at 375 °F for 5–7 minutes. Avoid microwaving to prevent sogginess.
FAQs
Q: Can I bake these instead of frying?
A: Absolutely! Bake at 375 °F for 12–15 minutes, flipping halfway, until golden and crisp.
Q: What’s the best oil for frying?
A: Neutral oils like canola, vegetable, or peanut oil work great because of their high smoke points.
Q: My filling turned out runny—help!
A: Chill it for 10 minutes before wrapping; chilled cream cheese firms up and prevents leaks.
Q: Can I use fresh crab instead of imitation?
A: Yes—just pick through for shells, pat dry any excess moisture, and proceed as directed.
Q: How do I stop wrappers from drying out?
A: Keep unused wrappers under a damp kitchen towel; this keeps them moist and pliable.
Q: Are these freezer-friendly?
A: You can freeze un-fried egg rolls—fry straight from the freezer, adding 1–2 minutes to cook time.
Q: What dipping sauce pairs best?
A: Sweet chili sauce is classic, but soy-ginger, plum sauce, or even sriracha mayo are delicious too.
Q: Can I prepare the filling ahead?
A: Yes! Make the filling up to a day in advance and refrigerate; just bring to room temperature before wrapping.
Conclusion
Crab Rangoon Egg Rolls are the ultimate fusion appetizer—combining creamy seafood filling with a satisfyingly crunchy shell. Whether you’re hosting a party, feeding hungry teens, or craving a fun weeknight snack, these rolls never disappoint. Give them a try, leave a comment below with your favorite dipping sauce, and don’t forget to explore my other finger-food recipes!
Crab Rangoon Egg Rolls
Ingredients
- 8 ounces cream cheese softened
- 8 ounces imitation crab meat flaked
- 2 stalks green onions thinly sliced
- 1 clove garlic minced
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper freshly ground
- 1 package egg roll wrappers (12–18 wrappers)
- 1 large egg beaten, for sealing
- 2 cups vegetable oil for deep-frying
- 0.5 cup sweet chili sauce for dipping (optional)
Instructions
- In a mixing bowl, combine softened cream cheese, flaked crab meat, sliced green onions, minced garlic, Worcestershire sauce, salt, and pepper until smooth.
- Lay out egg roll wrappers in a diamond shape, brush edges with beaten egg, and place 2 tablespoons of filling in the center.
- Fold the bottom corner up, tuck in the sides, roll tightly, and seal with egg wash for a snug, leak-proof roll.
- Heat oil in a deep pot or fryer to 350°F (175°C) using a thermometer for precise frying temperature.
- Fry 4–6 egg rolls at a time for 3–4 minutes, turning occasionally, until golden brown and crisp.
- Transfer cooked egg rolls to a paper-towel-lined plate to absorb excess grease and maintain crispiness.
- Arrange on a platter and serve immediately with sweet chili sauce or your favorite dipping sauce.
