Crab Rangoon Egg Rolls – Crispy, Creamy, and Absolutely Irresistible

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Crab Rangoon Egg Rolls – Crispy, Creamy, and Absolutely Irresistible

If you’re searching for a crowd-pleasing appetizer that combines the rich creaminess of crab rangoon with the crunchy satisfaction of a deep-fried egg roll, you’ve found it. These Crab Rangoon Egg Rolls are everything a party snack should be—golden, crispy, creamy, flavorful, and gone in seconds.

This recipe puts a bold twist on the traditional crab rangoon by wrapping the classic filling in egg roll wrappers instead of wonton skins. The result? A larger, crunchier bite that’s perfect for dipping, sharing, and devouring.

🦀 Ingredients for the Ultimate Crab Rangoon Egg Rolls

These egg rolls are packed with flavor and use simple ingredients you probably already have in your kitchen:

Filling Ingredients:

  • 2 (8 oz) packages cream cheese, softened
  • 1–2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 3 green onions, finely chopped
  • ½ lb fresh white crab meat, flaked (or substitute with canned or imitation crab, finely chopped)

Wrapping & Frying:

  • 8–10 egg roll wrappers
  • Vegetable oil, for frying

Optional Dipping Sauce:

  • Sweet chili sauce
  • Soy sauce mixed with a splash of rice vinegar
  • Homemade rangoon dip: mayo + sriracha + honey + lime

👩‍🍳 How to Make Crab Rangoon Egg Rolls – Step-by-Step

Step 1: Make the Filling

In a medium bowl, combine:

  • Softened cream cheese
  • Worcestershire sauce (start with 1 tbsp, taste, and add more if needed)
  • Garlic powder
  • Onion powder
  • Chopped green onions
  • Flaked crab meat

Mix everything together until fully combined. The filling should be creamy and well-blended. Taste and adjust seasoning if needed.

Step 2: Prepare Your Egg Roll Wrappers

Lay one egg roll wrapper on a clean, flat surface in a diamond shape (point facing you). Spoon about 2 to 3 tablespoons of the crab filling into the center.

Fold the bottom corner up over the filling, then fold in both side corners toward the center. Roll the wrapper tightly toward the top corner. Use a small amount of water or beaten egg to seal the edge.

Repeat with the remaining wrappers and filling.

Step 3: Heat the Oil

In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a kitchen thermometer for best results. If you don’t have one, drop in a small piece of wrapper — if it sizzles and floats, the oil is ready.

Step 4: Fry the Egg Rolls

Carefully lower 2–3 egg rolls at a time into the hot oil. Fry for 3–4 minutes, turning occasionally, until golden brown and crispy on all sides.

Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Step 5: Serve and Enjoy

Let the egg rolls cool slightly, then serve warm with your favorite dipping sauce. These are best served fresh, but they can be kept warm in a 200°F oven until serving.

🍽️ What to Serve with Crab Rangoon Egg Rolls

These egg rolls shine on their own, but here are a few tasty ways to round out the snack platter:

  • Sweet Chili Sauce – the classic pairing
  • Soy Sauce + Garlic + Lime – for an umami-rich dip
  • Spicy Mayo – blend mayo + sriracha + lime for a creamy kick
  • Cucumber Salad or Pickled Veggies – to balance the richness
  • Steamed jasmine rice or fried rice – for a full meal

💡 Pro Tips for Crispy, Creamy Success

  • Use softened cream cheese: This ensures the filling is smooth and easy to mix.
  • Drain crab meat well: Especially if using canned crab, squeeze out excess moisture.
  • Don’t overfill the wrappers: It makes rolling harder and could lead to bursting during frying.
  • Seal tightly: Water or egg wash helps ensure the rolls don’t open while frying.
  • Fry in small batches: Overcrowding the pan lowers oil temperature and leads to soggy rolls.

🥶 How to Store and Reheat Leftovers

Storage:
Let the egg rolls cool completely, then store in an airtight container in the refrigerator for up to 3 days.

Freezing:
Wrap each egg roll in foil or plastic wrap and place in a freezer bag. Freeze for up to 2 months. No need to thaw—just reheat directly from frozen.

Reheating:

  • Oven: Bake at 375°F for 10–12 minutes, flipping halfway.
  • Air Fryer: 370°F for 6–8 minutes.
  • Microwave: Not recommended—it will make them soggy.

📋 Nutritional Information (Per Egg Roll – Approximate)

Calories: 270
Fat: 18g
Saturated Fat: 9g
Carbohydrates: 15g
Protein: 8g
Sodium: 420mg

Nutritional values may vary based on exact ingredients and size of egg rolls.

🎉 Why You’ll Love These Crab Rangoon Egg Rolls

  • Crispy outside, creamy inside – the perfect texture combination
  • Easy to make ahead – ideal for parties and holiday gatherings
  • Totally customizable – use different proteins, add spice, or play with herbs
  • Great for dipping – because who doesn’t love a good sauce?
  • Sure to impress – a restaurant-quality appetizer made at home

These Crab Rangoon Egg Rolls are the type of recipe that gets you asked for the recipe every single time. Whether you’re making them for game day, date night, or your next dinner party — don’t be surprised if they disappear in minutes.

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