CRAB RANGOON EGG ROLLS
Crispy on the outside, creamy and savory on the inside—these egg rolls take classic Crab Rangoon to the next level!
Time
- Prep: 15 minutes
- Cook: 10–12 minutes
- Serves: 8–10 egg rolls
Ingredients
Filling
- 8 oz cream cheese, softened
- 1 cup crab meat (imitation or real, finely chopped)
- 2 green onions, finely sliced
- 1 clove garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- ½ tsp sugar
- ½ tsp sesame oil
- Salt & black pepper, to taste
For Rolling & Frying
- 8–10 egg roll wrappers
- Water (for sealing)
- Vegetable oil (for frying)
Instructions
- Make the Filling
In a bowl, mix cream cheese, crab meat, green onions, garlic, Worcestershire, soy sauce, sugar, sesame oil, salt, and pepper until smooth and well combined. - Assemble Egg Rolls
Place an egg roll wrapper in a diamond shape. Add 2–3 tablespoons of filling near the bottom corner.
Fold bottom corner over filling, fold in sides, roll tightly, and seal the edge with water. - Fry
Heat oil to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes per side, until golden brown and crispy.
Drain on paper towels.
Serving Suggestions
Serve hot with:
- Sweet chili sauce
- Duck sauce
- Sweet & sour sauce
Tips
- For extra crunch, double-fry for 30 seconds after resting.
- You can air-fry at 380°F (193°C) for 8–10 minutes, flipping halfway.
- Add a pinch of chili flakes if you like heat
