Crab Rangoon Egg Rolls: The Perfect Crunchy, Creamy Appetizer
If you’ve ever been torn between ordering egg rolls or crab rangoon at your favorite takeout spot—why not have both? Crab Rangoon Egg Rolls bring the best of both appetizers into one deliciously crispy, creamy bite. These golden rolls are packed with a smooth cream cheese and crab filling, then fried (or baked!) to crispy perfection.
Whether you’re hosting a game day party, holiday gathering, or just looking to shake up your appetizer game, this fun fusion is a total crowd-pleaser. They’re easy to make, fun to eat, and even better with a sweet chili dipping sauce on the side.
🦀 Why You’ll Love These Crab Rangoon Egg Rolls
Combines the best parts of two takeout favorites
Crispy on the outside, creamy and savory on the inside
Freezer-friendly and perfect for meal prep
Great as appetizers, party snacks, or even a light meal
Easy to customize with your favorite fillings or dips
🛒 Ingredients
8 oz cream cheese, softened
1 cup imitation or real crab meat, finely chopped
2 green onions, finely chopped
1 tsp soy sauce
1 tsp Worcestershire sauce
½ tsp garlic powder
Salt and pepper, to taste
10–12 egg roll wrappers
1 egg, beaten (for sealing)
Oil, for frying (vegetable or canola)
Optional Dipping Sauces:
Sweet chili sauce
Soy sauce or teriyaki
Spicy mayo
👩🍳 How to Make Crab Rangoon Egg Rolls
Step 1: Make the Filling
In a medium bowl, mix together the cream cheese, chopped crab meat, green onions, soy sauce, Worcestershire, garlic powder, salt, and pepper until well combined.
Step 2: Fill the Wrappers
Place an egg roll wrapper on a clean surface, with a corner pointing toward you (diamond shape). Spoon 2–3 tablespoons of filling into the center. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal.
Step 3: Fry to Golden Perfection
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes each, turning occasionally, until golden brown and crispy. Drain on paper towels.
To bake or air-fry: Brush or spray egg rolls with oil and bake at 400°F (200°C) for 15–18 minutes, or air-fry at 390°F (200°C) for 8–10 minutes, flipping halfway.
🔄 Variations
Add a dash of Sriracha or hot sauce for heat
Mix in shredded carrots or bell peppers for crunch
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