If you love the creamy, savory flavor of classic crab rangoon, you’re going to fall head over heels for these Crab Rangoon Egg Rolls. They’re everything you love — creamy crab filling, seasoned with garlic, onion, and green onion — wrapped up in a crispy golden shell that’s perfect for dipping and sharing.
These make an amazing party appetizer or game-day snack, but honestly, they’re so good you might just eat them all yourself!
🦀 Ingredients You’ll Need
For the Filling:
- Cream cheese (softened) – 2 boxes (8 oz each)
- Worcestershire sauce – 1–2 tablespoons (to taste)
- Garlic powder – 1 teaspoon
- Onion powder – ½ teaspoon
- Green onions (chopped) – 3 fresh
- Fresh white crab meat (flaked or diced) – ½ lb
For the Wrapper & Frying:
- Egg roll wrappers – 8–10
- Vegetable oil – for frying
👩🍳 How to Make Crab Rangoon Egg Rolls
Step 1: Make the Filling
In a food processor, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse a few times until smooth and well mixed.
Then, transfer the mixture to a bowl and gently fold in the flaked crab meat — you want chunks, not mush!
Step 2: Wrap Them Up
Lay one egg roll wrapper on a flat surface with a corner pointing toward you (so it looks like a diamond).
Spoon about three rounded tablespoons of filling across the center, forming a small horizontal mound.
Fold the bottom corner up over the filling and tuck it in gently. Then fold in both sides and roll it up tightly toward the top corner.
Use a dab of water to seal the final edge.
Step 3: Heat the Oil
In a deep pan or heavy pot, heat vegetable oil to 375°F (190°C).
Step 4: Fry to Perfection
Working in small batches, fry 2–3 egg rolls at a time for about 1–2 minutes, until golden and crispy.
Place them on a paper towel to drain and let the oil reheat between batches for best results.
Step 5: Serve and Enjoy
Serve warm with sweet and sour sauce, sweet chili sauce, or your favorite dip.
They’re crispy on the outside, creamy inside, and completely irresistible!