Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls are everything you love about creamy crab rangoon but wrapped up in a crispy, golden egg roll shell. The filling is rich and tangy from cream cheese, with plenty of crab and a pop of freshness from green onions. These make a fun party appetizer, game day snack, or takeout-style treat at home. Serve them hot with sweet chili sauce or soy sauce for dipping, and watch them disappear fast.

Ingredients:

• 2 (8 ounce) boxes cream cheese, softened (about 450 g total)
• 2 tablespoons Worcestershire sauce (30 ml)
• 1 teaspoon garlic powder (3 g)
• 1/2 teaspoon onion powder (2 g)
• 3 green onions chopped
• 1 1/2 cups lump crab meat, drained and shredded (about 8 oz / 225 g)
• 1/2 teaspoon salt, or to taste
• 12–14 egg roll wrappers
• Vegetable oil, for frying (about 4 cups / 1 liter)
• Sweet chili sauce or soy sauce, for serving

Directions:
In a large bowl, beat together the cream cheese, Worcestershire sauce, garlic powder, onion powder, and salt until smooth.
Stir in the chopped green onions and crab meat until evenly combined.
Lay one egg roll wrapper on a clean surface with a corner pointing toward you and spoon 2–3 tablespoons of filling into the center.
Fold the bottom corner over the filling, then fold in the sides and roll up tightly, sealing the top corner with a dab of water; repeat with remaining wrappers and filling.
Pour vegetable oil into a deep skillet or pot to about 5 cm (2 inches) depth and heat to 350°F (175°C).
Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
Transfer the fried egg rolls to a paper towel–lined plate or rack to drain excess oil.
Serve warm with sweet chili sauce or soy sauce for dipping.

Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
Kcal: 230 kcal | Servings: 12

Tips:
For the crispiest egg rolls, make sure the oil is fully heated before frying and avoid overcrowding the pan so the temperature doesn’t drop.

If you’re making ahead, you can assemble the egg rolls and chill them, covered, for up to 1 day before frying, or freeze them on a tray and store in a bag; fry from frozen, adding a minute or two to the cook time.