Crab Rangoon Egg Rolls
Creamy, crunchy, and utterly addictive — these Crab Rangoon Egg Rolls combine the rich, cheesy filling you love from classic crab rangoons with the crispy, golden shell of an egg roll.
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Servings: 4 servings
Equipment
- Mixing Bowl
- Frying Pan
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature
- 1 cup crab meat finely chopped (use lump crab or imitation crab, drained and flaked)
- 2 green onions finely chopped (white and green parts)
- 12 egg roll wrappers approximate; adjust based on size and filling
- 2 cups vegetable oil for frying (enough for 1/2-inch to 1-inch in a skillet)
- 1 tablespoon soy sauce optional, for seasoning the filling
- 1/4 teaspoon garlic powder optional, for a hint of savory depth
- 1 small egg mixed with 1 teaspoon water (egg wash to seal wrappers)
- Sweet chili sauce for serving
- spicy mayo for serving
- soy-ginger dipping sauce for serving
Instructions
- In a mixing bowl, combine the softened cream cheese, crab meat, and green onions. Mix until well combined. If you want extra flavor, add 1 tablespoon soy sauce and 1/4 teaspoon garlic powder; stir until smooth and evenly mixed.
- Lay an egg roll wrapper on a clean surface. Place a spoonful (about 2 tablespoons) of the crab mixture in the center of the wrapper. Be careful not to overfill — you want room to fold and seal.
- Moisten the edges of the wrapper with water and fold it over the filling, sealing well. Pull in the sides and roll tightly; use the egg wash to firmly glue the final edge closed.
- Heat oil in a frying pan over medium heat. Fry the egg rolls until they are golden brown and crispy, about 2–3 minutes per side. Do not overcrowd the pan — fry in batches for even color and crisping.
- Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce.
Notes
These egg rolls are best served hot and can be paired with various dipping sauces for added flavor.