Crab Rangoon Egg Rolls
Golden, crispy on the outside and irresistibly creamy on the inside, Crab Rangoon Egg Rolls are the ultimate fusion appetizer.
Crab Rangoon Egg Rolls take everything we love about classic Chinese-American takeout and roll it into one unforgettable bite. Imagine the rich, velvety filling of traditional crab rangoon—cream cheese, tender crab meat, green onions, and savory seasoning—wrapped tightly inside an egg roll wrapper and fried until perfectly golden. The result is a handheld appetizer that crackles when you bite into it, revealing a warm, luscious filling that’s equal parts comforting and indulgent.
Whether you’re planning a party, hosting game day, preparing a holiday spread, or simply craving something special, these egg rolls are guaranteed to steal the show. They’re familiar yet exciting, comforting yet impressive, and incredibly satisfying from the first crunch to the last creamy bite.
Why Crab Rangoon Egg Rolls Are So Popular
Crab Rangoon Egg Rolls have become a favorite for good reason. They combine two beloved appetizers into one perfect dish. Traditional crab rangoon is usually folded into small wontons, while egg rolls are known for their larger size and hearty crunch. By merging the two, you get the best of both worlds.
The larger egg roll wrapper allows for more filling, creating a richer, creamier interior. The thicker wrapper also delivers a superior crunch, making each bite more satisfying. Add a sweet chili or duck sauce for dipping, and you’ve got a flavor experience that feels restaurant-worthy but is easy enough to make at home.
What Makes This Recipe Special
- Perfect balance of creamy filling and crispy shell
- Uses simple, easy-to-find ingredients
- Ideal for parties, holidays, and entertaining
- Customizable for sweet, spicy, or savory preferences
- Can be fried, air-fried, or baked
Ingredients
For the Filling
- 2 (8-ounce) packages cream cheese, softened
- 1–2 tablespoons Worcestershire sauce (to taste)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 green onions, finely chopped
- ½ pound fresh white cooked crab meat, flaked or diced
For Assembly & Frying
- 8–10 egg roll wrappers
- Vegetable oil (or canola/peanut oil) for frying
Ingredient Tips for Best Flavor
Crab Meat: Fresh crab delivers the best flavor and texture. King crab is luxurious, while Dungeness and blue crab offer excellent balance. If using imitation crab, chop it finely to mimic real crab texture.
Cream Cheese: Always soften to room temperature. This ensures a smooth, lump-free filling that mixes evenly with the crab.
Worcestershire Sauce: Adds depth and umami. Start with one tablespoon and adjust to taste.
How to Make Crab Rangoon Egg Rolls
Step 1: Prepare the Filling
In a food processor, add cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions. Pulse several times until smooth and fully combined. Transfer to a bowl and gently fold in the crab meat, being careful not to break it up too much.
Step 2: Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about three rounded tablespoons of filling into the center, forming a short horizontal mound.
Fold the bottom corner up over the filling and gently tuck it in. Fold both sides inward, then roll tightly. Dab a small amount of water on the final corner to seal.
Step 3: Heat the Oil
Heat oil in a heavy pot or Dutch oven to 375°F (190°C). Use a candy thermometer to maintain consistent temperature.
Step 4: Fry Until Golden
Fry egg rolls in batches of 2–3 for 1–2 minutes, turning occasionally, until lightly golden and crisp. Transfer to paper towels to drain.
Step 5: Serve Warm
Serve immediately with your favorite dipping sauces.
Frying Tips for Perfect Egg Rolls
- Keep oil temperature steady at 375°F
- Do not overcrowd the pan
- Seal wrappers tightly to prevent leaks
- Drain well to maintain crispness
Dipping Sauce Ideas
- Sweet chili sauce
- Duck sauce
- Sweet and sour sauce
- Soy sauce with sesame oil
- Spicy sriracha mayo
Flavor Variations
Sweet Crab Rangoon Egg Rolls
Add ½ tablespoon sugar or mirin to the filling.
Spicy Version
Add sriracha, chili garlic sauce, or crushed red pepper.
Garlic Lovers
Add extra minced garlic or roasted garlic.
Seafood Blend
Mix crab with shrimp or lobster.
🍽️ Serving Ideas
These egg rolls are perfect served with:
- Fried rice or lo mein
- Asian slaw or cucumber salad
- Potstickers and spring rolls
- As part of a party appetizer platter
Storage & Reheating
Refrigerator: Store cooked egg rolls in an airtight container for up to 3 days.
Freezer: Freeze uncooked egg rolls on a baking sheet, then transfer to freezer bags. Fry straight from frozen.
Reheating: Reheat in oven or air fryer to restore crispness.
Frequently Asked Questions
Can I bake these?
Yes. Bake at 400°F for 15–18 minutes, turning halfway.
Can I air fry them?
Absolutely. Air fry at 375°F for 8–10 minutes.
Can I make them ahead?
Yes. Assemble and refrigerate for up to 24 hours before frying.
Nutrition Notes
Crab Rangoon Egg Rolls are indulgent by nature. To lighten them up, consider air frying, using reduced-fat cream cheese, or serving with fresh vegetables.
Why Everyone Loves This Recipe
These egg rolls check every box: crispy, creamy, savory, slightly sweet, and endlessly dippable. They feel special without being complicated and always impress guests.
Final Thoughts
Crab Rangoon Egg Rolls are proof that comfort food doesn’t need to be complicated to be extraordinary. With simple ingredients and a little technique, you can recreate a restaurant-quality appetizer that will have everyone reaching for seconds.
Once you try them, they’ll earn a permanent place in your appetizer rotation.
Crispy. Creamy. Completely irresistible.