Crab Rangoon Egg Rolls take everything I love about classic crab rangoons—creamy, savory crab filling with a hint of garlic and onion—and wrap it all up in a crispy, golden egg roll shell. They’re crunchy on the outside, rich and flavorful on the inside, and ridiculously easy to dip. Whether I’m hosting a party or just snacking at home, these are always the first to disappear.
Why You’ll Love This Recipe
I love this recipe because it combines two of my favorite appetizers into one irresistible bite. The filling is creamy and full of flavor, while the egg roll wrapper delivers that satisfying crunch. They’re simple to make ahead, easy to fry or air-fry, and perfect with a sweet chili dipping sauce. Honestly, once I try them, it’s hard to stop at just one.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cream cheese (softened)
- Imitation crab meat or real crab (chopped)
- Green onions (finely sliced)
- Garlic powder
- Worcestershire sauce
- Soy sauce
- Egg roll wrappers
- Egg (for sealing)
- Oil for frying
- Sweet chili sauce (for serving)
Directions
- In a bowl, I mix the softened cream cheese, chopped crab meat, green onions, garlic powder, Worcestershire sauce, and soy sauce until well combined and creamy.
- I lay out an egg roll wrapper with one corner facing me, add about 2 tablespoons of the filling in the center, and roll it up like a burrito—folding in the sides and sealing the edges with a beaten egg.
- I heat oil in a deep skillet or pot to 350°F (175°C), then fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
- I remove them and let them drain on paper towels.
- I serve hot with sweet chili sauce or soy sauce for dipping.
Servings and timing
This recipe makes about 10–12 egg rolls, depending on how much filling I use. Prep takes about 15 minutes, and cooking time is 15–20 minutes total, so they’re ready in around 30–35 minutes.
Variations
- I add a splash of sriracha or diced jalapeño to the filling for a spicy kick.
- I use real lump crab meat for a more indulgent version.
- I sometimes air-fry them at 375°F for 8–10 minutes, flipping halfway, for a lighter alternative.
- I experiment with different dipping sauces like spicy mayo, honey garlic, or even teriyaki.
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 oven or air fryer at 375°F until they’re hot and crispy again—about 5–8 minutes. I avoid microwaving, since it makes the wrapper soggy. I can also freeze them uncooked and fry or air-fry straight from frozen.
FAQs
Can I use real crab instead of imitation?
Yes, and I often do when I want a more authentic flavor. Just make sure it’s well-drained and flaked before mixing.
Can I bake these instead of frying?
Absolutely—I brush them with oil and bake at 400°F for 15–18 minutes, flipping once halfway through for even crispiness.
Are these spicy?
Not by default, but I can easily make them spicy by adding sriracha, hot sauce, or crushed red pepper to the filling.
Can I make these ahead of time?
Yes, I assemble the egg rolls and keep them covered in the fridge for up to a day before frying. I can also freeze them for longer storage.
What dipping sauces go well with these?
I usually serve them with sweet chili sauce, but they’re also great with soy sauce, spicy mayo, or even plum sauce.
Conclusion
Crab Rangoon Egg Rolls are the kind of appetizer that instantly steals the show. Crispy, creamy, and packed with flavor, they’re everything I want in a snack and more. Once I try them, it’s easy to see why these are about to become my new appetizer obsession. Perfect for parties, game days, or just treating myself—I always keep this recipe on repeat.
Crab Rangoon Egg Rolls: Your New Appetizer Obsession
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes
- Yield: 10–12 egg rolls
- Category: Appetizer
- Method: Fried or Air-Fried
- Cuisine: Asian-American Fusion
Description
Crab Rangoon Egg Rolls are the ultimate appetizer mashup—creamy crab filling meets crispy egg roll wrapper for a bite that’s crunchy, savory, and completely addictive. Whether fried or air-fried, these golden snacks pair perfectly with sweet chili sauce for dipping. Easy to prep, fun to serve, and guaranteed to impress!
Ingredients
- Cream cheese (softened)
- Imitation crab meat or real crab (chopped)
- Green onions (finely sliced)
- Garlic powder
- Worcestershire sauce
- Soy sauce
- Egg roll wrappers
- Egg (beaten, for sealing)
- Oil for frying
- Sweet chili sauce (for serving)
Instructions
- In a bowl, mix cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, and soy sauce until smooth and creamy.
- Place 1 egg roll wrapper on a clean surface with a corner pointing toward you. Add ~2 tablespoon filling to the center.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the edge with beaten egg.
- Heat oil in a deep skillet to 350°F (175°C). Fry rolls in batches for 3–4 minutes, turning until golden brown.
- Drain on paper towels and serve warm with sweet chili dipping sauce.
Notes
- Use real lump crab meat for an upscale twist.
- Add jalapeño or sriracha for heat.
- Air-fry at 375°F for 8–10 minutes, flipping halfway through.
- Try dipping sauces like spicy mayo, soy sauce, or teriyaki.
- Assemble ahead and refrigerate or freeze before cooking.
