Crab Rangoon Egg Rolls


Crab Rangoon Egg Rolls are a delightful fusion of two beloved appetizers: the creamy, cheesy goodness of Crab Rangoon wrapped inside crispy egg roll wrappers. These bite-sized wonders combine tender imitation crab meat (or real crab for a luxe twist), rich cream cheese, and crunchy wonton textures—all rolled up into an easy-to-eat package. Perfect for parties, game days, or simply indulging in something deliciously different!

Crab Rangoon Egg Rolls Recipe

Servings: 12–16 egg rolls

Prep Time: 20 minutes

Cook Time: 8–10 minutes per batch

Total Time: 40–50 minutes

Ingredients

For the Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup finely chopped imitation crab meat (or real crab for luxury)
  • 1 green onion, thinly sliced
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • Dash of garlic powder (optional)
  • Salt and pepper, to taste

For the Egg Rolls:

  • 16 square egg roll wrappers
  • 1 egg, lightly beaten (for sealing)
  • Vegetable oil, for frying (about 2 inches deep)

Optional Dipping Sauces:

  • Sweet chili sauce
  • Duck sauce
  • Soy sauce with lime wedges

Instructions

Step 1: Prepare the Filling

  1. In a mixing bowl, combine the softened cream cheese, chopped crab meat, green onions, soy sauce, sesame oil, garlic powder (if using), salt, and pepper. Mix until well combined.
  2. Chill the filling in the refrigerator for 10–15 minutes to firm it up slightly.

Step 2: Assemble the Egg Rolls

  1. Lay out one egg roll wrapper on a clean surface with a corner pointing toward you.
  2. Place about 1 tablespoon of the filling diagonally across the center of the wrapper.
  3. Lightly brush the edges of the wrapper with the beaten egg to help seal it.
  4. Fold the bottom corner over the filling, then fold in the left and right sides. Roll tightly to form a log shape and press the top edge to seal.
  5. Repeat with remaining wrappers and filling.

Step 3: Fry the Egg Rolls

  1. Heat the vegetable oil in a deep skillet or pot to 350°F (175°C).
  2. Carefully add 4–6 egg rolls at a time to the hot oil (do not overcrowd). Fry for 2–3 minutes on each side, or until golden brown and crispy.