Ohhh yes 😍🦀🥢 Crab Rangoon Egg Rolls—all the creamy, savory crab goodness of traditional crab rangoon, wrapped in a crispy egg roll shell. Perfect for dipping in sweet chili or soy sauce. Here’s a foolproof recipe:
Crab Rangoon Egg Rolls
Ingredients (makes 8–10 egg rolls)
Filling
- 8 oz cream cheese, softened
- ½ cup cooked crab meat (or imitation crab, finely chopped)
- 2 green onions, finely chopped
- 1 tsp soy sauce
- ½ tsp garlic powder
- ½ tsp onion powder
Egg Rolls
- 8–10 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (vegetable, canola, or peanut oil)
Optional Dipping Sauce
- Sweet chili sauce
- Soy sauce
Instructions
- Prepare Filling
- In a bowl, mix cream cheese, crab meat, green onions, soy sauce, garlic powder, and onion powder until smooth and well combined.
- Assemble Egg Rolls
- Place 2–3 tbsp of filling near one corner of each wrapper.
- Fold in the sides, then roll tightly toward the opposite corner.
- Brush the final edge with beaten egg to seal.
- Fry Egg Rolls
- Heat oil in a deep skillet or pot 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 warm with sweet chili sauce or soy sauce.
Tips & Variations
- Baking option: Brush egg rolls with oil and bake at 425°F (220°C) for 15–20 minutes, turning halfway.
- Air fryer: 375°F for 10–12 minutes, flipping halfway.
- Extra crunch: Double-fry for ultra-crispy shells.
- Cheesy twist: Add 2 tbsp shredded mozzarella to filling.
If you want, I can also give you a mini crab rangoon egg roll appetizer version that’s perfect for parties, or a spicy sriracha crab rangoon egg roll 😏
