Crab Rangoon Egg Rolls (Printable)

Crispy egg rolls filled with savory crab and cream cheese mixture, ready in 35 minutes.

# What You'll Need:

→ Filling

01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, drained and flaked
03 - 2 green onions, finely chopped
04 - 1 garlic clove, minced
05 - 1 tsp soy sauce
06 - 1 tsp Worcestershire sauce
07 - ½ tsp sesame oil
08 - ¼ tsp ground black pepper
09 - ¼ tsp salt

→ Egg Rolls

10 - 12 egg roll wrappers
11 - 1 egg, beaten for sealing
12 - Vegetable oil for frying

→ Optional Dipping Sauce

13 - ¼ cup sweet chili sauce

# Directions:

01 - Combine cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sesame oil, black pepper, and salt in a medium bowl. Mix thoroughly until smooth and completely incorporated.
02 - Position an egg roll wrapper on a clean surface with one corner facing you. Place 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal securely. Repeat with remaining wrappers and filling.
03 - Pour 2 inches of vegetable oil into a deep skillet or pot. Heat to 350°F, maintaining consistent temperature throughout frying.
04 - Fry egg rolls in batches, turning occasionally for even cooking. Cook until golden brown and crispy, approximately 3–4 minutes per batch.
05 - Transfer cooked egg rolls to a wire rack or paper towels to drain excess oil. Serve immediately with sweet chili sauce if desired.

# Expert Tips:

01 -
  • The filling comes together in about five minutes flat and keeps in the fridge for days
  • Frying them in egg roll wrappers instead of wontons gives you that satisfying shattering crunch with every bite
  • People go absolutely wild for these at parties and they disappear faster than anything else on the table
02 -
  • Make sure your oil is actually at 350 degrees before adding the egg rolls or they will turn greasy and soggy
  • Never overcrowd the pot because the temperature will drop too quickly and the wrappers will not crisp properly
  • Work quickly with the wrappers because the longer they sit out the more they dry out and crack when you fold them
03 -
  • Imitation crab works beautifully here and is actually what most restaurants use anyway
  • A tiny dash of Sriracha in the filling adds a wonderful background heat that people cannot quite identify
  • Sweet chili sauce is the classic dip but duck sauce or even plain soy sauce work perfectly well too

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