Crab Rangoon Egg Rolls: A Crispy, Creamy Fusion Favorite
If you love the creamy, savory flavor of classic crab rangoon and the satisfying crunch of a perfectly fried egg roll, you’re going to flip for this irresistible combo: Crab Rangoon Egg Rolls. This fun, fusion-inspired appetizer takes the best of two takeout favorites and wraps them into one golden, crispy bite.
With a creamy crab and cream cheese filling seasoned just right, these egg rolls are a guaranteed crowd-pleaser—whether you’re hosting a party, making game-day snacks, or simply treating yourself to something indulgent and delicious.
Why You’ll Love These Crab Rangoon Egg Rolls
Crispy & golden: Egg roll wrappers fry up beautifully, creating the perfect crunch.
Creamy center: The warm, melty filling is rich with cream cheese, tender crab meat, and savory seasonings.
Easy to make: With simple ingredients and a quick roll-and-fry method, anyone can master this dish.
Party-ready: These are ideal finger foods—make a big batch and watch them disappear.
Ingredients
Cream cheese (softened)
Imitation crab (or real crab meat), finely chopped
Green onions, finely sliced
Garlic powder
Worcestershire sauce
Soy sauce (optional, for a savory depth)
Egg roll wrappers
Oil for frying (vegetable or peanut oil works well)
Egg wash (1 egg + splash of water, for sealing)
Optional Add-Ins
A dash of sriracha or hot sauce for spice
Minced red bell pepper for a pop of color
A sprinkle of shredded mozzarella for extra meltiness
How to Make Crab Rangoon Egg Rolls
Make the filling: In a mixing bowl, combine softened cream cheese, chopped crab meat, green onions, garlic powder, Worcestershire sauce, and soy sauce (if using). Mix until smooth and well combined.
Assemble the egg rolls: Lay out one egg roll wrapper with a corner facing you. Add 2–3 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Brush the top corner with egg wash to seal.
Fry until golden: Heat oil to 350°F (175°C). Fry 2–3 egg rolls at a time for about 2–3 minutes per side, or until golden brown and crispy. Drain on paper towels.
Serve hot: Pair with a sweet chili sauce, soy sauce, or spicy mayo for dipping.
Tips for Perfect Egg Rolls
Don’t overfill: Too much filling can lead to leaks while frying.
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