Crab Rangoon Egg Rolls

These crab rangoon egg rolls take everything you love about classic crab rangoon—the creamy filling, the savory crab, and the crisp exterior—and tuck it into an easy-to-roll egg roll wrapper. They fry up beautifully golden and crunchy with a rich, tangy filling inside. They make a fantastic party appetizer, game-day snack, or fun treat for takeout night at home. Serve them hot with sweet chili sauce or soy sauce for dipping.

Ingredients

• 1 teaspoon garlic powder
• 1/2 lb flaked, cooked crab meat
• 1/2 teaspoon onion powder
• 16 oz cream cheese, softened
• 3 green onions, chopped
• 1–2 tablespoons Worcestershire sauce
• 8 egg roll wrappers
• Oil, for frying

Directions

1. Mix cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions until smooth.
2. Fold in the crab meat gently.
3. Spoon about 3 tablespoons of filling into the center of each egg roll wrapper.
4. Fold in the sides and roll tightly, sealing the edge with a little water.
5. Heat oil to 375°F in a deep pot or skillet.
6. Fry egg rolls until golden and crisp.
7. Drain on paper towels before serving.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 260 kcal (per serving) | Servings: 8

Tips

• Keep wrappers covered with a damp towel while filling to prevent drying out.
• For a lighter version, air-fry at 375°F for 8–10 minutes, turning halfway through.

FAQ

Can I use imitation crab?
Yes—imitation crab works well and keeps the texture creamy.

Can I bake them instead of frying?
Bake at 400°F for 12–15 minutes, brushing lightly with oil for crispness.

Can I make them ahead?
Roll them in advance and refrigerate up to 24 hours; fry just before serving.

What dipping sauce works best?
Sweet chili sauce, duck sauce, or soy sauce are great options.