Crab Rangoon Egg Rolls
Crispy, golden egg rolls filled with a silky cream cheese and crab meat filling seasoned with garlic, soy sauce, and green onion — all the beloved flavours of crab rangoon in a satisfying egg roll format, fried in under 5 minutes per batch.
- Total Time27 minutes
- Yield5 servings 1x
Ingredients
Units
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Crab Rangoon Egg Rolls
- 8 oz (225g) cream cheese, softened
- 1 cup crab meat (fresh, canned, or imitation), finely chopped
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp soy sauce
- 1/2 tsp Worcestershire sauce (optional)
- 10-12 egg roll wrappers
- neutral oil for frying (about 2 inches deep)
Instructions
- Make the Filling: In a large bowl, combine the softened cream cheese, finely chopped crab meat, green onions, garlic powder, soy sauce, and Worcestershire sauce. Mix until completely smooth, cohesive, and evenly seasoned. Taste and adjust seasoning as needed.
- Fill and Roll: Place an egg roll wrapper flat in a diamond position. Add a generous tablespoon of filling to the centre. Fold the bottom corner over the filling, fold in both sides tightly, then roll forward. Brush the top corner edges with a little water and press firmly to seal all seams and ends completely.
- Heat the Oil: Pour about 2 inches of neutral oil into a heavy-bottomed pan or Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C). Test with a small piece of wrapper — it should sizzle and float immediately.
- Fry Until Golden: Carefully lower 3–4 egg rolls into the hot oil seam-side down first. Fry for 3–4 minutes, turning gently once or twice, until deeply golden brown and crispy on all sides. Work in batches — do not overcrowd the pan.
- Drain and Serve: Remove with a slotted spoon or tongs and drain on paper towels for 1 minute. Serve immediately with sweet chili sauce, soy sauce, or ranch for dipping.
Notes
Cream cheese must be fully softened for a smooth, lump-free filling. Finely chop the crab meat for even distribution and easy rolling. Do not overfill — one generous tablespoon per wrapper is the right amount. Seal all edges firmly with water before frying. Maintain oil temperature at 350°F and fry in small batches. Serve immediately while the crust is at peak crispiness. Leftovers can be reheated in a 375°F oven or air fryer for 5–7 minutes to restore crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Snack
- Cuisine: Asian-American, Chinese-American
Nutrition
- Calories: 280
- Sodium: 420
- Saturated Fat: 7
- Protein: 9
- Cholesterol: 55
