If you love Chinese takeout-style crab rangoons, get ready to fall in love with these Crab Rangoon Egg Rolls. Instead of tiny wontons, this recipe packs all that rich crab-and-cream cheese filling into large, crispy egg roll wrappers. The result? A crunchy, creamy, flavor-packed bite that’s impossible to resist.
Perfect for dipping in sweet chili sauce, duck sauce, or soy sauce, these egg rolls are guaranteed to disappear fast at any party.
Ingredients
For the Filling
8 oz cream cheese, softened
1 cup imitation crab meat or lump crab meat, finely chopped
2 green onions, finely chopped
1 clove garlic, minced
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
½ teaspoon sesame oil (optional, adds depth)
½ teaspoon sugar
¼ teaspoon black pepper
1 cup shredded mozzarella cheese (or Monterey Jack for a mild flavor)
For the Egg Rolls
10–12 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil, for frying (or spray for air frying)
For Dipping Sauce (Optional)
Sweet chili sauce
Duck sauce
Soy sauce with sesame seeds
Step-by-Step Instructions
1. Make the Crab Filling
In a medium mixing bowl, combine the cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sesame oil, sugar, black pepper, and shredded cheese.
Stir until smooth and creamy. Adjust seasoning to taste.
2. Fill the Egg Rolls
Lay one egg roll wrapper on a clean surface, with one corner pointing toward you (like a diamond shape).
Place about 3 tablespoons of crab mixture in the center.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly.
Brush the top corner with beaten egg and seal.
Repeat with remaining wrappers and filling.
3. Fry the Egg Rolls
Deep-Frying Method:
Heat 2 inches of vegetable oil in a large skillet or deep pot to 350°F (175°C).
Fry 3–4 egg rolls at a time until golden brown, about 3–4 minutes per batch.
Drain on a paper towel-lined plate.
Air Fryer Method:
Preheat air fryer to 375°F (190°C).
Spray egg rolls lightly with cooking spray.
Cook for 10–12 minutes, flipping halfway through, until golden and crispy.
4. Serve
Serve hot with sweet chili sauce, duck sauce, or soy sauce for dipping.
Garnish with extra chopped green onions or sesame seeds for presentation.
Serving Suggestions
As a party appetizer alongside spring rolls or dumplings.
With a side of fried rice or lo mein noodles for a fun dinner.
Paired with an Asian-style salad for a lighter meal.
Pro Tips for the Best Crab Rangoon Egg Rolls
Seal tightly: Use enough egg wash to keep the wrappers sealed so filling doesn’t leak.
Don’t overstuff: Too much filling can cause the egg rolls to burst while frying.
Keep wrappers moist: Cover unused wrappers with a damp towel so they don’t dry out.
Frying temp matters: Too hot and they’ll burn, too cool and they’ll get soggy. Stick to 350°F.
Variations
Spicy Version: Add sriracha or red pepper flakes to the filling.
Baked Version: Brush with oil and bake at 400°F for 12–15 minutes, flipping halfway.
Seafood Swap: Try shrimp, lobster, or even canned tuna instead of crab.
Cheese Upgrade: Mix in sharp cheddar or pepper jack for more bold flavor.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the air fryer or oven at 375°F until crispy (avoid microwaving—makes them soggy).
Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry or air fry straight from frozen, adding a few extra minutes of cook time.
Nutrition (per egg roll, approx. 10 servings)
Calories: ~230
Fat: 14g
Carbohydrates: 17g
Protein: 8g
Sodium: 410mg
These Crab Rangoon Egg Rolls are crunchy, creamy, and downright addictive. They’re a fun twist on a takeout favorite and can be made ahead, frozen, and reheated for whenever you’re craving something crispy and indulgent.
Enjoy.