Crab Rangoon Egg Rolls (Golden, Crispy & Creamy Party Perfection!)

 


Step-by-Step Instructions

1. Make the Filling

In a food processor, pulse together:

  • Cream cheese

  • Worcestershire sauce

  • Garlic powder

  • Onion powder

  • Green onions

Blend until smooth and creamy. Stir in crab meat gently so it stays slightly chunky.

2. Fill the Wrappers

Lay one egg roll wrapper with a corner pointing toward you.

Place about 3 rounded tablespoons of filling in the center, forming a short horizontal mound.

Fold the bottom corner up and over the filling, tuck gently, fold in the sides, and roll tightly. Seal the tip with a dab of water.

Repeat with remaining wrappers.

3. Heat the Oil

Heat vegetable oil in a heavy pot to 375°F. A thermometer helps keep it steady.

4. Fry to Golden Perfection

Fry 2–3 egg rolls at a time for 1–2 minutes, or until golden brown and crisp.

Let oil return to temperature between batches.

Transfer to paper towels to drain.

The sound when they hit the oil? That gentle sizzle is pure appetizer bliss!

5. Serve Warm

Serve immediately while crisp and hot.

What to Serve with Crab Rangoon Egg Rolls

These pair beautifully with:

  • Sweet chili sauce

  • Duck sauce

  • Soy sauce

  • Hot mustard

  • A simple Asian-style slaw

They’re fantastic alongside fried rice or a light stir-fry for a complete meal.

Tips for Perfect Egg Rolls

  • Soften cream cheese fully before mixing.

  • Don’t overfill or wrappers may burst.

  • Keep oil at a steady 375°F.

  • Fry in small batches.

  • Let rest 2–3 minutes before serving (filling will be hot!).

Storage Instructions

  • Store leftovers in the refrigerator for up to 3 days.

  • Reheat in an oven or air fryer at 350°F for 5–7 minutes to restore crispiness.

  • Freeze uncooked egg rolls for up to 2 months and fry from frozen (add 1–2 minutes to cooking time).

General Information

  • Servings: 8–10 egg rolls

  • Prep Time: 15 minutes

  • Cook Time: 10 minutes

  • Difficulty: Moderate

  • Method: Deep Fry

Frequently Asked Questions (FAQ)

Can I bake these instead of frying?

Yes! Brush lightly with oil and bake at 400°F for 12–15 minutes, flipping halfway through.

Can I air fry them?

Absolutely. Spray lightly with oil and cook at 375°F for 8–10 minutes, turning once.

Why did mine burst?

They were likely overfilled or not sealed tightly.

Can I make the filling ahead of time?

Yes! Store in the fridge up to 24 hours before assembling.

Conclusion

Crab Rangoon Egg Rolls are everything you love about your favorite takeout appetizer — only bigger, crispier, and even more satisfying. They’re creamy, crunchy, savory, and just indulgent enough to feel special.

Whether you’re hosting a party or simply craving something fun and flavorful, these egg rolls deliver bold taste and unforgettable texture every single time.

If you love creative appetizers, you might also enjoy my Slow Cooker Sausage Dip or Chicken Cordon Bleu Lasagna — both perfect for feeding a crowd!

Let’s Get Cooking 💛

If you make these:

  • Leave a review and tell me how they turned out!

  • Share your photos on Pinterest — I love seeing your creations.

  • Did you fry, bake, or air fry them?

Nutritional Information (Approximate per Egg Roll)

  • Calories: 280

  • Fat: 18g

  • Carbohydrates: 18g

  • Protein: 9g

  • Sodium: 420mg

(Values vary depending on oil absorption and ingredients used.)