Crab Rangoon Egg Rolls: The Irresistible Appetizer You Didn’t Know You Needed 🦀🥢
If you’re a fan of crispy, creamy, and slightly indulgent appetizers, get ready to fall in love with Crab Rangoon Egg Rolls. This fun twist on the takeout classic brings all the creamy, cheesy crab filling you love—wrapped in a golden, crunchy egg roll shell.
Think of it as your favorite Chinese-American appetizer turned into a handheld, party-ready snack. Perfect for game days, parties, or anytime you’re craving something crispy and comforting, these egg rolls are guaranteed to steal the show.
Why You’ll Love These Egg Rolls
🦀 Rich and creamy filling made with crab, cream cheese, and seasoning
🥢 Crispy, golden shell — fried (or air-fried!) to perfection
🧄 Savory flavor with a touch of sweetness, just like the original
🍽️ Perfect for dipping — serve with sweet chili sauce or soy sauce
🎉 Great for parties, appetizers, or even lunch
What You’ll Need
Egg roll wrappers – available in the refrigerated section of most grocery stores
Cream cheese – softened, for that creamy base
Crab meat – real or imitation, finely chopped
Green onions – for a fresh bite
Garlic powder or fresh garlic – optional, but adds flavor
Worcestershire sauce or soy sauce – for depth
Sugar – just a pinch to balance the flavors
Cooking oil – for frying or brushing if air-frying
How to Make Crab Rangoon Egg Rolls
1. Mix the Filling
In a bowl, combine softened cream cheese, crab meat, chopped green onions, a dash of Worcestershire or soy sauce, a little garlic powder, and a pinch of sugar. Stir until smooth and well mixed.
2. Wrap the Egg Rolls
Lay an egg roll wrapper on a clean surface. Place a spoonful of filling in the center, fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a little water.
3. Fry or Air Fry
To deep-fry: Heat oil to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes until golden brown. Drain on paper towels.
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