Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls: A Crispy Delight

healty meal, low carbs meals, keto meal

Crab Rangoon Egg Rolls combine the creamy, savory goodness of traditional crab Rangoon with the satisfying crunch of an egg roll. Perfect as an appetizer, snack, or party food, these delicious treats are sure to impress your guests and leave them craving more. Let’s dive into the step-by-step process of making these delectable Crab Rangoon Egg Rolls.


  • Vegetable or sunflower oil for frying
  • 10 egg roll wrappers
  • 8 ounces cream cheese, softened
  • 1 teaspoon garlic powder
  • ½ pound cooked white crabmeat, diced
  • 3 green onions, chopped
  • ½ teaspoon onion powder
  • 2 tablespoons Worcestershire sauce


Step 1: Prepare the Filling

  1. Soften the Cream Cheese: Ensure that your cream cheese is softened. You can leave it at room temperature for about 30 minutes or microwave it for about 10-15 seconds.
  2. Mix the Filling Ingredients: In a large mixing bowl, combine the softened cream cheese, garlic powder, diced crabmeat, chopped green onions, onion powder, and Worcestershire sauce. Mix well until all ingredients are thoroughly incorporated.

Step 2: Assemble the Egg Rolls

  1. Prepare the Wrappers: Lay out one egg roll wrapper on a clean, flat surface with one corner pointing towards you, forming a diamond shape.
  2. Add the Filling: Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper. Be careful not to overfill to ensure the egg rolls seal properly.
  3. Fold the Wrapper: Fold the bottom corner up over the filling, then fold the left and right corners towards the center, forming an envelope shape. Roll the wrapper up towards the top corner, moistening the top edge with a little water to seal.
  4. Repeat: Repeat this process with the remaining wrappers and filling.

Step 3: Fry the Egg Rolls

  1. Heat the Oil: In a deep skillet or heavy-bottomed pot, heat about 2 inches of vegetable or sunflower oil to 350°F (175°C). Use a thermometer to maintain the correct temperature for even frying.
  2. Fry the Egg Rolls: Carefully place a few egg rolls into the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes, turning occasionally, until the egg rolls are golden brown and crispy.
  3. Drain the Egg Rolls: Use a slotted spoon to remove the egg rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.
  4. Repeat: Continue frying the remaining egg rolls in batches.

Step 4: Serve

  1. Plate the Egg Rolls: Arrange the crispy Crab Rangoon Egg Rolls on a serving platter.
  2. Garnish and Serve: Garnish with additional chopped green onions if desired. Serve with sweet chili sauce, soy sauce, or your favorite dipping sauce on the side.

Cooking Notes and Variations

  • Baking Option: For a healthier alternative, you can bake the egg rolls instead of frying. Preheat your oven to 400°F (200°C). Place the assembled egg rolls on a baking sheet lined with parchment paper and brush them lightly with vegetable oil. Bake for 15-20 minutes, turning once halfway through, until golden and crispy.
  • Air Fryer Method: Preheat your air fryer to 375°F (190°C). Lightly spray the egg rolls with cooking spray and air fry them for 10-12 minutes, turning halfway through, until they are golden and crispy.
  • Spicy Variation: Add a teaspoon of Sriracha or your favorite hot sauce to the filling mixture for a spicy kick.

Frequently Asked Questions (FAQs)

Q1: Can I use imitation crab meat instead of real crab meat? Yes, you can substitute imitation crab meat for real crab meat if desired. Simply dice it finely and proceed with the recipe as instructed.

Q2: How can I prevent my egg rolls from bursting during frying? To prevent bursting, make sure not to overfill the wrappers and ensure they are tightly sealed. Also, maintain the oil temperature at 350°F (175°C) to ensure even cooking.

Q3: Can I make the egg rolls ahead of time? Yes, you can assemble the egg rolls ahead of time and store them in the refrigerator for up to 24 hours before frying. Make sure to cover them with plastic wrap to prevent drying out.

Q4: How do I store and reheat leftover egg rolls? Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.

Crab Rangoon Egg Rolls are a delightful fusion of flavors and textures that make for an irresistible appetizer or snack. Whether you fry, bake, or air fry them, these crispy treats are sure to be a hit at any gathering. With their creamy crab filling and crunchy exterior, they offer a perfect bite of savory goodness that will have everyone coming back for more. Enjoy making and indulging in these delicious Crab Rangoon Egg Rolls!

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healty meal, low carbs meals, keto meal

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