Crab Rangoon always had a special spot at our family’s weekend takeout nights—but when I first wrapped that creamy crab filling in a golden egg roll wrapper and took a crunchy bite, it was love at first crackle. This Crab Rangoon Egg Rolls Recipe is a fun, fusion-style finger food that takes everything you love about the original and wraps it in a crispy, portable snack.
Whether you’re hosting a game night, looking for a unique appetizer, or just want a snack that’ll impress, these egg rolls deliver. They’re loaded with creamy crab filling, fried to golden perfection, and perfect for dipping in sweet chili sauce or soy ginger glaze.
🕒 Quick Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 8
- Cuisine: American (Asian-inspired)
- Best for: All seasons
- Main Keyword: Crab Rangoon Egg Rolls Recipe
📝 Ingredients
For the Filling:
- 8 oz cream cheese, softened
- 1 cup imitation crab meat, finely chopped (or real crab)
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon Worcestershire sauce
- ½ teaspoon soy sauce
- Salt and pepper, to taste
For the Egg Rolls:
- 16 egg roll wrappers
- Small bowl of water (for sealing)
- Vegetable oil (for frying)
Optional Dipping Sauces:
- Sweet chili sauce
- Soy sauce + a splash of rice vinegar and honey
- Spicy mayo (sriracha + mayo)
👩🍳 Instructions
1. Make the Filling
In a medium bowl, combine softened cream cheese, chopped crab, green onions, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper. Mix until well blended.
2. Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface like a diamond. Place 1–2 tablespoons of filling in the center. Fold the bottom up over the filling, then fold in the sides, and roll tightly. Moisten the top edge with water to seal. Repeat with remaining wrappers and filling.
3. Heat the Oil
Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium heat (around 350°F or 175°C).
4. Fry Until Golden
Fry the egg rolls in batches, turning occasionally, until golden brown and crispy—about 2–3 minutes per side. Remove and drain on paper towels.
5. Serve and Dip
Serve hot with your favorite dipping sauce. These are best fresh but can be reheated in the oven or air fryer for crunch!
🌟 Pro Tips for Perfection
- Don’t overfill: Too much filling can cause egg rolls to burst open while frying.
- Make ahead: Prep and freeze assembled rolls. Fry straight from frozen—just add a few extra minutes.
- Air fryer method: Spray lightly with oil and cook at 375°F for 10–12 minutes, flipping halfway.
🍽️ Pairing & Serving Ideas
- Serve with: Fried rice, cucumber salad, or noodle bowls.
- Drinks: Cold ginger ale, white wine, or sake for a fun fusion vibe.
- Appetizer board: Add potstickers, spring rolls, and edamame for a party platter.
🧂 Fun Variations
- Spicy: Add sriracha or red pepper flakes to the filling.
- Veggie version: Replace crab with finely chopped mushrooms and water chestnuts.
- Baked not fried: Brush with oil and bake at 400°F for 15–20 minutes.
📣 Join the Crunchy Conversation!
Have you tried this Crab Rangoon Egg Rolls Recipe? Snap a photo, share your twist, or tell us how they turned out. Tag your rolls #CrabCrunchJoy!