Crab Rangoon Egg Rolls 🦀🥢—crispy outside, creamy inside, best of both worlds. Here’s a restaurant-style recipe that’s easy at home.
Crab Rangoon Egg Rolls
Ingredients (makes ~10–12)
Filling:
- 8 oz cream cheese, softened
- 1 cup crab meat (imitation or real, chopped)
- 2 green onions, finely sliced
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- ½ tsp sugar
- Pinch of black pepper
For rolling & frying:
- Egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
Instructions
1. Make filling
- In a bowl, mix cream cheese, crab, green onions, garlic powder, Worcestershire, soy sauce, sugar, and pepper until smooth.
2. Roll
- Lay wrapper in a diamond shape.
- Add 2–3 tbsp filling near the bottom.
- Fold bottom corner up, fold sides in, and roll tightly.
- Seal edge with beaten egg.
3. Fry
- Heat oil to 350°F (175°C).
- Fry egg rolls in batches for 3–4 minutes, turning until golden brown.
- Drain on paper towels.
Air Fryer or Baked Options
- Air fryer: 390°F for 8–10 minutes, flip halfway
- Baked: 400°F for 15–18 minutes, brush lightly with oil
Dipping Sauces
- Sweet chili sauce
- Duck sauce
- Sweet & sour sauce
Tips
- Don’t overfill—cream cheese expands when hot.
- Chill filling 10–15 minutes for easier rolling.
- Serve hot for best texture.
If you want, I can give you a jalapeño crab rangoon egg roll, extra-crispy method, or party-size batch tips.
