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