Crab Rangoon Egg Rolls

Crab rangoon egg rolls combine two beloved Asian-inspired appetizers into one irresistible fusion dish. These crispy, golden-brown egg rolls are filled with the classic cream cheese and crab mixture of traditional crab rangoon, creating a hand-held treat that’s perfect for parties, game days, or an impressive appetizer for dinner guests. Unlike traditional crab rangoon that comes in small wonton wrappers, these crab rangoon egg rolls deliver more of the creamy, savory filling in each crispy bite. This recipe transforms the popular Chinese-American appetizer into a larger, more satisfying form while maintaining all the flavors you love.

Why This Recipe Works

The beauty of crab rangoon egg rolls lies in their perfect balance of textures and flavors. The crispy exterior of the egg roll wrapper provides the satisfying crunch you’d expect from traditional crab rangoon, while the interior delivers a creamy, savory filling that’s rich with crab flavor. By combining these two concepts, you get the best of both worlds.

The addition of Worcestershire sauce brings depth and umami to the filling, while garlic and onion powders add aromatic complexity without overwhelming the delicate crab. Green onions provide a fresh, mild bite that cuts through the richness of the cream cheese. The technique of frying at the proper temperature ensures the egg rolls cook quickly, giving you that perfect golden-brown exterior while keeping the filling warm and creamy.

This recipe has been carefully tested to ensure the proper ratio of ingredients – enough cream cheese to be luscious and creamy, but not so much that it overwhelms the crab, which remains the star flavor. The result is a crowd-pleasing appetizer that will disappear quickly from any serving plate!

If you’ve ever found yourself wishing traditional crab rangoon were bigger or contained more of that creamy filling, these egg rolls are the answer to your culinary dreams. The egg roll format allows for a generous portion of the creamy crab mixture while still achieving that perfect crispy exterior that makes fried appetizers so irresistible.

What You’ll Need

Ingredients

• 2 8-ounce boxes cream cheese, softened
• 1-2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 3 green onions, chopped
• ½ lb fresh white cooked crabmeat, flaked or diced
• 8-10 egg roll wrappers
• Vegetable oil for frying
• Sweet and sour sauce or duck sauce for dipping (optional)

For the crabmeat, you can use fresh lump crab meat for the best flavor, but canned crab meat can work in a pinch. Just be sure to drain it well before adding to your filling. Real crab will give you a more authentic flavor compared to imitation crab, though imitation can be substituted if necessary.

Tools

• Food processor or stand mixer
• Large mixing bowl
• Heavy stockpot or deep saucepan for frying
• Candy/deep fry thermometer
• Slotted spoon or spider strainer
• Paper towels
• Small bowl with water (for sealing egg rolls)
• Cutting board and knife

Having the right tools on hand makes preparing crab rangoon egg rolls much easier. A candy thermometer is particularly helpful for maintaining the correct oil temperature, which is crucial for achieving that perfect golden-brown exterior without greasy results.

How to Make Crab Rangoon Egg Rolls

1. Prepare the filling: In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until well mixed. Be careful not to over-process – you want the ingredients incorporated but with some texture remaining from the green onions.
2. Add the crab: Transfer the cream cheese mixture to a bowl and gently fold in the crab meat. You want to maintain some of the crab’s texture and ensure it’s evenly distributed throughout the filling.
3. Fill the egg rolls: Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons of filling in the center of each wrapper, making a short horizontal lump.
4. Roll the egg rolls: Bring the corner that is closest to you up and over the filling and gently tuck it in. Fold in the sides and continue rolling the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. Repeat with remaining wrappers and filling.
5. Heat the oil: In a heavy stockpot or deep saucepan, heat oil to 375°F (190°C). Use enough oil to submerge the egg rolls – about 2-3 inches deep.
6. Fry the egg rolls: Carefully add 2-3 egg rolls to the hot oil (depending on the size of your pan) and fry for 1-2 minutes or until golden brown. Avoid overcrowding, which can lower the oil temperature.
7. Drain and serve: Remove egg rolls with a slotted spoon or spider strainer and place on paper towels to drain excess oil. Allow the oil to return to 375°F before frying the next batch.
8. Serve warm: Allow egg rolls to cool slightly before serving. Cut diagonally for an attractive presentation, if desired. Serve with sweet and sour sauce, duck sauce, or your favorite dipping sauce.

The key to perfect crab rangoon egg rolls is maintaining the right oil temperature and not overfilling the wrappers. Too much filling will cause the egg rolls to burst during frying, while too little will result in egg rolls that are mostly wrapper with little filling.

Serving and Storage Tips

• Serve immediately: Crab rangoon egg rolls are best served hot and fresh from the fryer after allowing them to drain for a minute or two on paper towels.
• Dipping sauces: While delicious on their own, these egg rolls pair wonderfully with sweet and sour sauce, duck sauce, sweet chili sauce, or a soy-ginger dipping sauce.
• Presentation: For an attractive presentation, slice egg rolls diagonally and arrange on a platter with small bowls of different dipping sauces.
• Garnish: Sprinkle with additional chopped green onions or sesame seeds for a pop of color and extra flavor.
• Complete the meal: Serve as part of an Asian-inspired appetizer spread alongside potstickers, spring rolls, or edamame. Or make them the star of a creative fusion dinner with an Asian slaw side dish.

For a complete appetizer spread that will wow your guests, serve these crab rangoon egg rolls alongside your other favorite Asian-inspired appetizers. They pair particularly well with seafood dishes like this creamy garlic shrimp pasta for a ocean-themed feast.

For a fun dinner party idea, consider creating an egg roll bar with these crab rangoon egg rolls as the centerpiece. Prepare additional fillings like buffalo chicken, Philly cheesesteak, or vegetable versions, and let guests choose their favorites. Serve with a variety of dipping sauces for a customizable experience that’s sure to impress.

If you’re serving these as part of a larger Asian-inspired meal, they pair wonderfully with comforting main dishes like this ultimate chicken casserole adapted with Asian flavors, or as a starter before a stir-fry or noodle dish.

Mistakes to Avoid When Making Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls are a delicious fusion snack, but a few common mistakes can make them soggy, bland, or messy. Here’s what to watch out for:

1. Overfilling the egg rolls
   It’s tempting to pack them full of the creamy crab mixture, but overfilling makes them hard to seal and prone to bursting while frying. Stick to 2-3 tablespoons of filling per roll to keep them neat and sealed.

2. Not sealing the edges properly
   If the edges aren’t sealed tightly with water or an egg wash, the filling can leak out during frying. Make sure to moisten the edges and press firmly to close any gaps.

3. Using cold filling straight from the fridge
   Cold filling can cause uneven cooking and increase the risk of splitting. Let the filling sit at room temperature for 10–15 minutes before assembling the egg rolls.

4. Frying at the wrong temperature
   Oil that’s too hot will burn the outside before the inside heats through; too cool, and the egg rolls absorb oil and become greasy. Aim for 350°F (175°C) and maintain that temperature for crispy, golden rolls.

5. Skipping the draining step
   After frying, it’s important to place the egg rolls on a paper towel-lined plate or a wire rack. This prevents sogginess by letting excess oil drain off instead of pooling.

6. Using imitation crab without seasoning adjustments
   Imitation crab can be less flavorful than real crab. If you’re using it, consider adding a pinch more salt, a dash of Worcestershire sauce, or a bit of garlic powder to boost flavor.

7. Serving without a dipping sauce
   Crab Rangoon Egg Rolls shine when paired with a sweet chili sauce, duck sauce, or even a spicy mayo. Skipping the sauce can make them feel incomplete.

Avoiding these pitfalls will ensure your Crab Rangoon Egg Rolls come out crispy, flavorful, and crowd-pleasing every time!

The beauty of crab rangoon egg rolls is their adaptability. Feel free to experiment with different additions to the filling or alternative cooking methods to suit your preferences and dietary needs. The core combination of cream cheese and crab creates a delicious base that welcomes creative variations.

Suggestions for Crab Rangoon Egg Rolls

Looking to customize or serve your crab rangoon egg rolls in new ways? Try these creative suggestions:

• Serve as a meal: Pair them with a fresh Asian-style slaw or sesame noodle salad to turn them into a light dinner.

• Make them mini: Use smaller wonton wrappers to create bite-sized versions perfect for cocktail parties or tapas-style spreads.

• Use air fryer: For a healthier twist, cook them in an air fryer at 375°F for 8–10 minutes, flipping halfway through for even crispness.

• Try flavored wrappers: Experiment with spinach or chili-flavored egg roll wrappers for added color and taste.

• Turn into a bake: Chop the egg rolls and layer them with extra filling and cheese in a baking dish for a casserole-inspired version.

• Serve with multiple sauces: Offer a dipping sauce trio—sweet chili, garlic soy, and spicy sriracha mayo—for a fun, interactive appetizer platter.

• Garnish creatively: Sprinkle with sesame seeds, chopped cilantro, or drizzle with hoisin glaze for a gourmet presentation.

• Add extra veggies: Mix in finely diced bell peppers or carrots into the filling for extra color and texture.

These ideas let you adapt the recipe for different occasions, dietary preferences, or just to keep things exciting every time you make them!

Tips and Tricks for Crab Rangoon Egg Rolls

• Keep wrappers covered: Egg roll wrappers dry out quickly—keep them under a damp towel while assembling to prevent cracking.

• Avoid overfilling: Use about 3 tablespoons of filling per egg roll. Overstuffed rolls can burst open while frying.

• Seal tightly: Use water to seal the edges of the wrapper well so filling doesn’t leak out during frying.

• Test oil temperature: Use a thermometer to maintain oil at 375°F for crispy, non-greasy results.

• Fry in batches: Don’t overcrowd the pan—fry 2–3 egg rolls at a time to keep oil temperature consistent.

• Drain properly: Place fried egg rolls on a paper towel-lined rack to keep them crispy instead of soggy.

• Serve immediately: Crab rangoon egg rolls are best enjoyed hot and fresh for that perfect crunch.

• Reheat in the oven: If making ahead, reheat in a 375°F oven for 10 minutes to revive crispiness.

• Add a dash of lemon: A squeeze of fresh lemon over the filling adds brightness that complements the rich flavors.

• Customize dipping sauces: Pair with a variety of sauces like sweet chili, hoisin, or spicy mayo for different flavor profiles.

Conclusion

Crab rangoon egg rolls represent the perfect fusion of two beloved appetizers, combining the crispy exterior of an egg roll with the creamy, crab-filled goodness of traditional crab rangoon. They’re substantial enough to satisfy serious appetites yet elegant enough for special occasions, making them a versatile addition to your recipe collection.

What makes these crab rangoon egg rolls truly special is their ability to deliver more of that creamy, crab-filled goodness in each bite than traditional crab rangoon, while maintaining the satisfying crunch that makes fried appetizers so irresistible. Whether you’re serving them at a party, enjoying them as a fun weekend treat, or impressing dinner guests with your culinary creativity, these egg rolls are sure to earn rave reviews.

The combination of cream cheese, aromatic seasonings, and real crab creates a filling that’s rich and satisfying without being overwhelming. When wrapped in a crispy egg roll wrapper and fried to golden perfection, the result is simply irresistible. Feel free to experiment with the basic recipe, adding your own favorite flavors or adapting the cooking method to suit your preferences.

For more delicious recipes that are sure to impress, check out our easy Keto Cloud Cake for a low-carb dessert option that pairs beautifully with these savory crab rangoon egg rolls. You might also enjoy exploring other Asian-inspired recipes like Chef John’s traditional Crab Rangoon for comparison.

Now that you’ve mastered crab rangoon egg rolls, you have a spectacular appetizer in your culinary arsenal that’s perfect for any occasion. Happy cooking!

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Crab Rangoon Egg Rolls

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• Author: Jennie Graham
• Total Time: 25 minutes
• Yield: 8-10 egg rolls 1x

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Description

Crispy, golden-brown egg rolls filled with a creamy cream cheese and crab mixture, combining two beloved Asian-inspired appetizers into one irresistible fusion dish that’s perfect for parties, game days, or as an impressive appetizer for dinner guests.

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Ingredients

Scale 1x2x3x

• 2 (8-ounce) packages cream cheese, softened
• 1–2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 3 green onions, finely chopped
• ½ lb fresh cooked crabmeat, flaked or diced
• 8–10 egg roll wrappers
• Vegetable oil for frying
• Sweet and sour sauce or duck sauce, for dipping (optional)

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Instructions

1. In a food processor, blend cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions until combined.
2. Gently fold in crab meat by hand.
3. Lay an egg roll wrapper with a corner facing you; add 3 tablespoons filling in the center.
4. Fold bottom corner over filling, tuck in sides, and roll up tightly. Seal edge with water.
5. Heat oil to 375°F in a deep pan. Fry 2-3 rolls at a time for 1-2 minutes until golden brown.
6. Drain on paper towels. Serve warm with dipping sauce.

Notes

• Use lump crab for best flavor; imitation crab works if needed.
• Don’t overfill to avoid bursting during frying.
• Egg rolls can be assembled ahead and refrigerated up to 3 hours before frying.
• For a baked version, brush with oil and bake at 425°F for 15-20 minutes until golden.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying (or baking)
• Cuisine: Asian-American

Nutrition

• Serving Size: 1 egg roll
• Calories: 225
• Sugar: 1g
• Sodium: 330mg
• Fat: 17g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 0g
• Protein: 7g
• Cholesterol: 40mg

Keywords: crab rangoon egg rolls