Crab Rangoon Egg Rolls are the ultimate party appetizer—crispy on the outside, creamy and savory on the inside. They combine the delicate sweetness of crab meat with smooth cream cheese and a perfect balance of spices, all wrapped in a golden, crunchy shell. Whether you’re preparing them for game day, a holiday party, or a casual dinner gathering, these egg rolls are sure to disappear fast.
Unlike traditional crab rangoons, which are usually made with wonton wrappers and shaped into triangles or pouches, this recipe uses egg roll wrappers. The result is a larger, heartier bite with more filling and extra crunch.
Why You’ll Love This Recipe
- Perfect for Entertaining: A crowd-pleasing finger food that pairs with many dipping sauces.
- Crispy & Creamy Combo: Crunchy wrappers with a rich, cheesy filling.
- Flexible: Works with fresh, canned, or imitation crab.
- Quick Cooking: Each batch fries up in just a couple of minutes.
Ingredients for Crab Rangoon Egg Rolls
- 2 (8-ounce) boxes cream cheese, softened – The creamy base of the filling.
- 1–2 tablespoons Worcestershire sauce – Adds depth and umami flavor.
- 1 teaspoon garlic powder – Enhances the savory notes.
- ½ teaspoon onion powder – Balances the flavor of the cream cheese.
- 3 green onions, chopped – Brings freshness and mild sharpness.
- ½ pound fresh white cooked crab meat, flaked or diced – The star ingredient; use fresh if possible.
- 8–10 egg roll wrappers – Found in most grocery store refrigerated sections.
- Vegetable oil, for frying – Choose an oil with a high smoke point.
Step-by-Step Instructions
Step 1: Prepare the Filling
In a food processor, pulse together softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions until smooth. Transfer to a bowl and gently fold in the crab meat with a spatula. Avoid over-mixing to keep the crab’s texture intact.
Step 2: Assemble the Egg Rolls
Lay one egg roll wrapper flat with a corner pointing toward you. Place about 3 rounded tablespoons of filling in the center, forming a short horizontal mound.
- Fold the bottom corner up over the filling and tuck it in gently.
- Fold in the left and right corners snugly.
- Roll the wrapper up tightly toward the top corner.
- Seal the edge with a dab of water to prevent unrolling.
Repeat with the remaining wrappers and filling.
Step 3: Heat the Oil
Pour vegetable oil into a heavy stockpot or deep saucepan until it reaches about 2 inches deep. Heat to 375°F (190°C). Use a candy thermometer for accuracy and adjust the heat as needed to maintain the temperature.
Step 4: Fry the Egg Rolls
Carefully lower 2–3 egg rolls into the hot oil, depending on the size of your pot. Fry for 1–2 minutes per side or until golden brown. Remove with a slotted spoon and place on paper towels to drain excess oil. Repeat with the remaining egg rolls, allowing the oil to reheat between batches.
Step 5: Serve Warm
Serve the egg rolls hot with dipping sauces like sweet chili, soy sauce, spicy mayo, or even a drizzle of honey for a sweet twist.
Notes and Variations
- Crab Options: King crab works beautifully, but Snow Crab, Dungeness, Blue Crab, or Stone Crab are excellent too.
- Imitation Crab Substitute: Use finely chopped imitation crab if fresh isn’t available.
- Cheese Variation: Try adding a little shredded mozzarella for extra gooeyness.
- Sweetness Twist: Add ½ tablespoon of sugar or mirin if you like a sweeter filling.
- Baking Option: Brush the rolls lightly with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.
Tips for Success
- Use Fresh Crab if Possible: The flavor is unmatched compared to canned or imitation.
- Don’t Overfill the Wrappers: Too much filling can cause them to burst while frying.
- Seal Tightly: Use water or a beaten egg to seal the edges and prevent leaks.
- Maintain Oil Temperature: Keep the oil steady at 375°F. Too low and they’ll be greasy; too high and they’ll burn.
- Fry in Small Batches: Overcrowding lowers the oil temperature, making rolls soggy.
- Drain Properly: Place on paper towels or a wire rack to keep them crisp.
Serving Suggestions
- Party Platter: Serve with a trio of dipping sauces—sweet chili, soy-ginger, and spicy mayo.
- Main Course: Pair with a light Asian-inspired salad or fried rice for a full meal.
- Game Day Snack: Cut in half diagonally for easier snacking.
- Holiday Appetizer: Plate them with fresh herbs for a festive look.
Make-Ahead and Storage
- Make-Ahead: Assemble the rolls, place them on a tray, and refrigerate covered for up to 24 hours before frying.
- Freeze: Arrange uncooked egg rolls on a baking sheet, freeze solid, then transfer to a freezer bag. Fry straight from frozen, adding 1–2 minutes to cooking time.
- Reheat: Warm leftovers in an oven or air fryer at 350°F for 5–7 minutes to restore crispiness. Avoid microwaving, as it makes them soggy.
Nutritional Information (Approximate per roll, based on 10 servings)
- Calories: 250
- Protein: 10g
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 1g
- Sodium: 420mg
(Nutritional values vary depending on the crab and wrappers used.)
FAQs About Crab Rangoon Egg Rolls
Can I bake instead of fry?
Yes! Brush with oil and bake at 400°F for 15–18 minutes, flipping once. They won’t be as crispy as fried but still delicious.
Can I use canned crab meat?
Absolutely. Drain it well and pat dry with paper towels before mixing it into the filling.
What dipping sauce goes best with these?
Sweet chili sauce is the classic pairing, but soy sauce, teriyaki glaze, or spicy sriracha mayo are also excellent choices.
Can I freeze them after frying?
Yes, but they may lose some crispiness. For best results, freeze them uncooked and fry just before serving.
How do I prevent soggy egg rolls?
Make sure the oil stays hot enough and drain the rolls on a wire rack instead of stacking them on paper towels.
What’s the difference between wonton wrappers and egg roll wrappers?
Wonton wrappers are smaller and thinner, usually used for bite-sized rangoons. Egg roll wrappers are larger and sturdier, perfect for holding more filling.
Final Thoughts
Crab Rangoon Egg Rolls bring together the best of two beloved appetizers—cheesy crab rangoon and crunchy egg rolls. With their rich filling and crispy shell, they’re a guaranteed hit at any gathering. Whether you make them with fresh crab for a gourmet touch or with imitation crab for convenience, these egg rolls deliver big flavor in every bite.