Here’s a delicious twist on classic Crab Rangoon—Crab Rangoon Egg Rolls 🦀🥢
Crispy, creamy, and perfect as an appetizer or snack.
Crab Rangoon Egg Rolls
Ingredients (Makes 6–8 egg rolls)
Filling:
- 8 oz cream cheese, softened
- ½ cup imitation crab meat, finely chopped (or real crab)
- 2 green onions, finely chopped
- 1 tsp soy sauce
- ½ tsp garlic powder
- Optional: ½ tsp Worcestershire sauce for extra flavor
Egg rolls:
- 6–8 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (vegetable, canola, or peanut)
Optional dipping sauce: sweet chili sauce, soy sauce, or duck sauce
Instructions
- Make filling
- In a bowl, mix cream cheese, crab meat, green onions, soy sauce, garlic powder, and optional Worcestershire sauce until smooth.
- Assemble egg rolls
- Place 2–3 tbsp of filling in the center of each egg roll wrapper.
- Fold sides in, then roll tightly. Seal edge with beaten egg.
- Fry
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry egg rolls 2–3 minutes per side until golden brown and crispy.
- Remove and drain on paper towels.
- Serve
- Serve hot with your favorite dipping sauce.
Tips
- For lighter version, bake at 425°F (220°C) for 12–15 minutes, flipping halfway.
- Make ahead: wrap unsealed and freeze; fry or bake straight from freezer.
- Add finely chopped water chestnuts for extra crunch.
If you want, I can also give a quick air-fryer version that’s super crispy but uses less oil.
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