Description
Crab Rangoon Egg Rolls are a crispy, golden fusion of two favorite appetizers. The creamy, savory crab filling wrapped in an egg roll shell creates a perfect balance of crunch and flavor. Whether deep-fried, baked, or air-fried, these egg rolls are sure to be a hit at any gathering or cozy meal.
Ingredients
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8 oz cream cheese, softened
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6 oz crab meat (real or imitation)
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2 green onions, chopped
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1 tsp garlic powder
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1 tsp Worcestershire sauce or soy sauce
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Salt and pepper to taste
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10–12 egg roll wrappers
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Oil for frying (for deep frying)
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Optional: Sweet and sour sauce, sweet chili sauce, or soy sauce for dipping
Instructions
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Soften the cream cheese by letting it sit at room temperature for 15–20 minutes.
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Chop the crab meat into small pieces.
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In a bowl, combine cream cheese, crab, green onions, garlic powder, Worcestershire or soy sauce, salt, and pepper. Mix until smooth.
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Lay the egg roll wrapper on a flat surface, with one corner facing you.
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Place 1–2 tablespoons of filling in the center of the wrapper.
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Fold the bottom corner over the filling, then fold the sides in. Roll it up tightly and seal the edge with a dab of water.
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Heat oil to 350°F (175°C) for deep frying. Fry the egg rolls in batches for 3–4 minutes, turning to ensure they cook evenly.
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For baking: Preheat the oven to 400°F (200°C), brush the rolls with oil, and bake for 15–18 minutes, flipping halfway through.
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For air frying: Set to 375°F (190°C), spray with oil, and cook for 8–10 minutes, flipping halfway through.
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Serve with your favorite dipping sauce.
Notes
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If you want a healthier version, bake or air fry instead of deep frying.
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You can substitute crab with shrimp or mushrooms for different flavors.
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For gluten-free, use gluten-free egg roll wrappers.
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Store any leftover rolls in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 3–4 minutes for deep frying, 15–18 minutes for baking, 8–10 minutes for air frying
- Category: Appetizer, Snack
- Method: Frying, Baking, Air frying
- Cuisine: Chinese-American