These Crab Rangoon Egg Rolls are packed with cream cheese, fresh crab, green onions, and Worcestershire sauce, all wrapped in crispy golden egg roll wrappers!
Let me tell you a little secret: I’m obsessed with Crab Rangoon. You know, those crispy, creamy little pockets of joy you get with your Chinese takeout order? Yeah, I could probably eat a dozen of them in one sitting.
But one day, I had a dangerous idea. What if I took that luscious, crab-packed filling and wrapped it in an egg roll? More crunch, more filling, and honestly—just more of everything I love. So I grabbed my ingredients, got to work, and when I took that first bite? Game. Over.
These egg rolls are everything that’s right about appetizers. They’re crispy, cheesy, and packed with sweet, tender crab. Whether you’re making them for a party, game night, or just because you need some comfort food, trust me—these will be the first thing to disappear from the table.
Why You’ll Love This Crab Rangoon Egg Rolls Recipe?
- Ultra crispy shell – Egg roll wrappers fry up way crunchier than traditional wonton wrappers.
- Creamy, flavorful filling – It’s rich, tangy, and packed with real crab flavor.
- Better than takeout – No waiting, no delivery fees, just straight-up crispy perfection.
- Easy to make – If you can roll a burrito, you can make these!
- Perfect for sharing – Make a batch, but don’t expect leftovers.
Ingredient Notes:
The Key Ingredients:
- Cream Cheese – The foundation of that rich, creamy filling. Let it soften so it blends smoothly.
- Worcestershire Sauce – Adds a deep, umami flavor that balances the richness.
- Garlic Powder & Onion Powder – Enhances the savory notes in the filling.
- Green Onions – Bright and slightly peppery, they cut through the richness beautifully.
- Fresh Crab Meat – If you can, use lump crab meat for the best flavor. But hey, if all you have is imitation crab? Go for it.
- Egg Roll Wrappers – These fry up beautifully golden and super crunchy.
- Vegetable Oil – You’ll need this for frying. Stick with a neutral oil like canola or peanut oil.
Pro Tip: Love a hint of sweetness in your Crab Rangoon? Add ½ teaspoon of sugar to the filling—it makes the flavors pop!
How To Make Crab Rangoon Egg Rolls?
This recipe is ridiculously easy, but I’ve got a few tips to make sure you get that perfect crispy bite every time.
Step 1: Make the Filling
In a food processor (or just a mixing bowl with a spoon if you prefer it chunkier), mix together:
- 2 (8 oz) blocks softened cream cheese
- 1-2 tbsp Worcestershire sauce (adjust to taste)
- 1 tsp garlic powder
- ½ tsp onion powder
- 3 chopped green onions
Once smooth, gently fold in ½ lb. fresh crab meat. Don’t overmix—you want some nice chunks in there!
Step 2: Fill & Roll the Egg Rolls
Lay an egg roll wrapper on a clean surface, so it looks like a diamond (one corner pointing toward you).
Scoop about 3 tablespoons of the filling onto the center.
Fold the bottom corner up and over the filling, then fold in the sides. Roll it up tightly like a burrito, dabbing a little water on the tip to seal it shut.
Pro Tip: Making these ahead of time? Place them on a tray covered with a damp paper towel so they don’t dry out before frying.
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Step 3: Fry to Perfection
In a deep skillet or stockpot, heat vegetable oil to 375°F (190°C).
Fry 2-3 egg rolls at a time for 1-2 minutes, flipping halfway through, until golden brown.
Transfer them to a paper towel-lined plate to drain excess oil.
Step 4: Serve & Enjoy!
Serve warm with sweet chili sauce, soy sauce, or duck sauce for dipping.
Storage Options:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months.
- Reheating: Bake at 350°F (175°C) for 10 minutes, or air-fry at 375°F for 5 minutes.
Variations and Substitutions:
Want to get creative? Try these fun twists:
- Spicy Kick – Add ½ teaspoon of sriracha or red pepper flakes to the filling.
- Baked Instead of Fried – Brush with oil and bake at 400°F for 15-18 minutes, flipping halfway.
- Air Fryer Version – Air fry at 375°F for 8-10 minutes, flipping halfway through.
- Vegetarian Version – Swap the crab for finely chopped mushrooms or extra green onions.
What to Serve with Crab Rangoon Egg Rolls?
These crispy little bites are delicious on their own, but they pair beautifully with:
- Sweet Chili Sauce – The perfect balance of sweet, tangy, and spicy.
- Soy Sauce or Ponzu – A simple dipping option that enhances the savory flavors.
- Duck Sauce – A little fruity, a little tangy—totally delicious.
- Fried Rice or Lo Mein – Turn these into a full meal!
- A Cold Cocktail – Something slightly sweet, like a Mai Tai or a classic Tiki drink, is chef’s kiss.
Frequently Asked Questions:
Can I use imitation crab?
Yep! While fresh crab gives the best flavor, imitation crab works just fine if that’s what you have.
Can I make these ahead of time?
Absolutely. You can roll the egg rolls a day ahead and keep them covered in the fridge until you’re ready to fry.
What if I don’t have a deep fryer?
No problem! A deep skillet or Dutch oven works just as well—just make sure the oil is deep enough for even frying.
These Crab Rangoon Egg Rolls are crispy, creamy, and packed with flavor. Whether you make them for game day, a party, or just a fun snack, they’ll disappear fast.
So tell me—are you a sweet chili sauce person or a soy sauce dipper? Let’s chat in the comments!
Happy frying!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crab Rangoon Egg Rolls Recipe
Ingredients
- 2 8 oz boxes of softened cream cheese
- 1-2 tbsp. Worcestershire sauce adjust to taste
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3 green onions chopped
- 1/2 lb. fresh white cooked crabmeat flaked or diced
- 8-10 egg roll wrappers
- Vegetable oil for frying
Instructions
- To make this appetizer start by using a food processor to blend softened cream cheese Worcestershire sauce, garlic powder, onion powder and chopped green onions until well combined.
- Next gently mix in the flaked or diced crabmeat, with the cream cheese mixture.
- Take an egg roll wrapper. Position it with one corner pointing towards you. Scoop around three tablespoons of the crab and cream cheese filling into the center creating a horizontal mound.
- Fold the corner closest to you up and over the filling fold in the sides and roll the wrapper tightly. Use an amount of water to secure the tip of the wrapper.
- In a stockpot or saucepan heat vegetable oil to 375 degrees Fahrenheit.
- Fry 2 to 3 egg rolls at a time for 1 to 2 minutes or until they turn lightly golden brown. Be sure to allow the oil temperature to return to 375 degrees between batches.
- Once fried, place the Crab Rangoon Egg Rolls on paper towels to drain any oil. Serve them while they're still warm and crispy, for enjoyment.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
