Crab Rangoon Egg Rolls

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Golden, crispy, and filled with creamy crab goodness, Crab Rangoon Egg Rolls are the ultimate fusion of East meets West. They take the classic flavors of traditional crab rangoon—creamy cheese, tender crab meat, and savory seasonings—and roll them into a crunchy egg roll wrapper. Every bite delivers a delightful contrast between the crisp shell and the smooth, rich filling inside. Perfect as an appetizer, party snack, or game-day treat, these egg rolls are crowd-pleasers that disappear fast.

What makes them especially irresistible is their versatility. Whether you’re pairing them with sweet chili sauce, classic soy dipping sauce, or enjoying them plain, these little parcels of flavor can be the star of your table. Plus, they’re surprisingly simple to prepare at home, making them a fun weekend project or a delicious midweek surprise.

Why You’ll Love This Crab Rangoon Egg Rolls Recipe

• Ultra-crispy exterior with a lusciously creamy filling
• Bursting with flavor from crab meat, cream cheese, garlic, and scallions
• A great make-ahead and freezer-friendly snack
• Can be baked or air-fried for a healthier twist
• Ideal appetizer for parties, potlucks, or just because

Preparation Phase & Tools to Use

To make perfect Crab Rangoon Egg Rolls, you’ll need a few essential kitchen tools:

• Mixing Bowl: For combining the crab, cream cheese, and seasonings evenly.
• Spatula or Spoon: Helps fold and blend the filling smoothly without breaking down the texture of the crab.
• Small Spoon or Cookie Scoop: Ensures consistent portions of filling for each egg roll.
• Egg Roll Wrappers: Available in most grocery store refrigerated sections.
• Pastry Brush: Used for sealing the edges with water or egg wash.
• Deep Fryer or Heavy-Bottomed Skillet: For frying to a golden crisp. A thermometer is helpful to maintain the right oil temperature.
• Tongs or Slotted Spoon: For flipping and safely removing egg rolls from the hot oil.
• Paper Towels: To absorb excess oil and keep the rolls crispy.

Each tool plays a role in making the process smooth and ensuring the final result is crisp, golden, and perfectly filled.

Preparation Tips

Start with softened cream cheese for easier mixing and a smoother filling. Gently fold in the crab meat to preserve its texture, especially if you’re using lump crab. Make sure your egg roll wrappers are at room temperature to prevent cracking while rolling. When sealing, use a small amount of water or egg wash on the edges to avoid leaks during frying. For the crispiest texture, fry in batches so the oil temperature doesn’t drop, and let the egg rolls rest on a wire rack or paper towels right after cooking. Want to skip deep-frying? These egg rolls also do well in an air fryer at 375°F for 10-12 minutes, turning halfway through.

Ingredients for this Crab Rangoon Egg Rolls Recipe

• 8 oz (225g) cream cheese, softened
• 1 cup lump crab meat (fresh or canned, drained)
• 2 green onions, finely sliced
• 1 clove garlic, minced
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon soy sauce
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon sugar
• 12 egg roll wrappers
• Small bowl of water or 1 beaten egg (for sealing)
• Vegetable oil for frying (or spray oil for air frying)

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Step 1: Make the Filling

In a large mixing bowl, combine softened cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, salt, pepper, and sugar. Mix everything together until well incorporated. Be gentle to avoid breaking down the crab too much.

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Step 2: Prepare Your Wrappers

Place an egg roll wrapper on a clean surface in a diamond shape (with a corner pointing toward you). Spoon about 2 tablespoons of the filling just below the center of the wrapper. Use your fingers or a small brush to wet the edges with water or beaten egg.

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Step 3: Roll Them Up

Fold the bottom corner over the filling, then fold in the two side corners tightly. Roll it up toward the top corner, pressing lightly to seal. Repeat with the remaining wrappers and filling. Ensure each roll is tightly sealed to prevent leakage while frying.

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Step 4: Heat the Oil

In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). Use a kitchen thermometer to keep the temperature consistent. If using an air fryer, preheat it to 375°F (190°C).

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Step 5: Fry the Egg Rolls

Carefully add a few egg rolls at a time into the hot oil. Don’t overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, until golden brown and crisp on all sides. Transfer to a paper towel-lined plate or wire rack to drain excess oil.

For air frying: Lightly spray the egg rolls with oil and cook in the preheated air fryer for 10-12 minutes, flipping halfway.

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Step 6: Serve and Dip

Serve hot with your favorite dipping sauce. Sweet chili sauce, spicy mustard, or even a soy-ginger dip pairs beautifully with the creamy filling and crunchy shell. Garnish with extra green onions or sesame seeds for added flair.

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Notes

For the best flavor, use high-quality crab meat—fresh lump crab gives a more delicate texture and taste compared to imitation crab. If using canned crab, make sure to drain it well and pat dry to avoid a watery filling. These egg rolls can be prepped ahead and stored uncooked in the fridge for up to 24 hours or frozen for longer storage. Just be sure to seal them well and place parchment between layers to prevent sticking. You can also double the filling and save some for dipping or stuffing other items like mushrooms or mini bell peppers.

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Watch Out for These Mistakes While Cooking

• Overfilling the wrappers: This makes them hard to seal and prone to bursting during frying.
• Not sealing edges properly: Results in leaking cheese and oil splatter.
• Oil too hot or too cold: Too hot will burn the outside before the inside heats; too cold leads to soggy, greasy rolls.
• Crowding the pan: Lowers the oil temperature and causes uneven frying.
• Using cold filling straight from the fridge: Let it rest at room temp for 10-15 minutes so it heats evenly.

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Storage Instructions

Cooked Crab Rangoon Egg Rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer at 350°F for 5-8 minutes to regain crispiness. Avoid microwaving, as it can make them soggy. For freezing, place uncooked egg rolls on a baking sheet in a single layer, freeze until solid, then transfer to a freezer-safe bag. When ready to cook, fry or air-fry straight from frozen—just add a couple of extra minutes to the cook time.

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Estimated Nutrition (Per Egg Roll)

• Calories: 180
• Total Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 300mg
• Carbohydrates: 14g
• Fiber: 0.5g
• Sugar: 1g
• Protein: 6g

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Frequently Asked Questions

Can I make these with imitation crab?

Yes, you can substitute imitation crab if fresh or canned isn’t available. The texture will be slightly different, but it still tastes great.

Can these be baked instead of fried?

Absolutely. Brush them lightly with oil and bake at 400°F for 15-18 minutes, flipping halfway.

Can I make them in an air fryer?

Yes! Air fry at 375°F for 10-12 minutes, turning them halfway through for even browning.

How do I keep them crispy?

Let them cool on a wire rack instead of paper towels to prevent sogginess from steam.

What dipping sauces pair well with these?

Sweet chili sauce, duck sauce, spicy mustard, and garlic soy sauce are all excellent options.

Can I prepare these ahead of time?

Yes, assemble and refrigerate for up to 24 hours or freeze for longer storage.

What wrappers should I use?

Use egg roll wrappers, not spring roll wrappers. Egg roll wrappers are thicker and fry up crispier.

Can I add extra spices or ingredients?

Definitely! Add a pinch of smoked paprika, sriracha for heat, or chopped bell peppers for texture variation.

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Conclusion

Crab Rangoon Egg Rolls are a fun and flavorful twist on the traditional rangoon appetizer. With a creamy, savory filling wrapped in a crispy shell, they’re perfect for entertaining or treating yourself. Once you get the hang of rolling and sealing, the possibilities are endless. Bake them, fry them, or air fry them—any way you make them, they’ll be a hit. Get creative with the fillings, pair them with your favorite sauces, and enjoy the crispy-cheesy-crabby goodness!

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