Crab Rangoon Egg Rolls
These crispy Crab Rangoon Egg Rolls are packed with creamy crab filling and fried to golden perfection. Serve them with your favorite dipping sauces for an easy appetizer or party snack!
Equipment
- Mixing Bowl
- Skillet or Deep Pot
- Tongs
- Paper Towels
Ingredients
For the Filling
- 8 oz cream cheese softened
- 1 cup crab meat imitation or real, finely chopped
- 2 green onions finely sliced
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Egg Rolls
- 10-12 egg roll wrappers
- 1 egg beaten, for sealing
- vegetable oil for frying
Optional for Serving
- sweet chili sauce
- soy sauce
- sweet and sour sauce
Instructions
- Step 1: In a medium bowl, mix cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, and pepper until smooth and well combined.
- Step 2: Lay an egg roll wrapper on a flat surface like a diamond. Place 2–3 tablespoons of filling in the center. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush edges with beaten egg to seal.
- Step 3: Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Step 4: Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
- Step 5: Serve warm with dipping sauces like sweet chili, soy, or sweet and sour.
Notes
You can bake or air-fry the egg rolls for a lighter version. Freeze assembled egg rolls before frying for make-ahead convenience.
Nutrition
Calories: 220kcalCarbohydrates: 15gProtein: 7gFat: 15gSaturated Fat: 6gCholesterol: 30mgSodium: 340mgPotassium: 110mgFiber: 1gSugar: 2gVitamin A: 450IUVitamin C: 1mgCalcium: 60mgIron: 1mg
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