Crab Rangoon Egg Rolls: A Crispy and Creamy Appetizer Recipe

These crispy, golden Crab Rangoon Egg Rolls are packed with creamy crab filling, green onions, and a savory blend of spices. Taking inspiration from classic crab rangoons, these egg rolls offer a generous portion of everyone’s favorite creamy filling in an easy-to-eat format. Whether served at holiday parties, game days, or as a quick appetizer, they are always a hit with kids and adults alike. Use real cooked crab meat for the best flavor, but even a small amount goes a long way in making this dish irresistible.

Ingredients for Crab Rangoon Egg Rolls

• 2 (8-ounce) boxes of cream cheese, softened (450 g total)
• 1 tbsp Worcestershire sauce (15 mL)
• 1 tsp garlic powder (2.5 g)
• 1/2 tsp onion powder (1.25 g)
• 3 green onions, chopped
• 1/2 lb fresh white cooked crabmeat, flaked or diced (225 g)
• 8 egg roll wrappers
• Vegetable oil for frying

Instructions for Making Crab Rangoon Egg Rolls

Step 1: Prepare the Filling

1. In a food processor, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse several times until the ingredients are well blended.
2. Remove the mixture from the food processor and stir in the cooked crab meat until evenly incorporated.

Step 2: Assemble the Egg Rolls

1. Lay one egg roll wrapper flat on a clean surface, with a corner pointing towards you like a diamond.
2. Spoon about three rounded tablespoons of the filling onto the center of the wrapper, shaping it into a short horizontal mound.
3. Fold the bottom corner of the wrapper up and over the filling, tucking it gently under the mixture. Fold in the two sides, then roll the wrapper tightly from the bottom up, sealing the tip with a small dab of water. Repeat for the remaining egg roll wrappers.
4. If you’re unsure how to roll an egg roll, most packages include illustrated instructions to guide you.

Step 3: Fry the Egg Rolls

1. Heat vegetable oil in a heavy stockpot or saucepan to 375°F (190°C). Use a cooking thermometer for accuracy.
2. Fry the egg rolls 2–3 at a time, depending on the size of your pan, for 1–2 minutes or until they are lightly golden brown.
3. Allow the oil to return to temperature between batches.
4. Remove the cooked egg rolls and place them on paper towels to drain excess oil.

Step 4: Serve and Enjoy

1. Serve the Crab Rangoon Egg Rolls warm as a standalone appetizer or pair them with a dipping sauce like sweet chili sauce or soy sauce for extra flavor.

Tips for Perfect Egg Rolls

• Use Fresh Crab: Real cooked crab meat enhances the flavor, but canned crab or imitation crab can be used as a budget-friendly alternative.
• Prevent Splitting: Avoid overfilling the wrappers to ensure they seal tightly and don’t split during frying.
• Oil Temperature: Keep the oil at a steady 375°F (190°C) for even cooking and crispness.