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 tbsp 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.
