Here’s a crispy, creamy mash-up you’ll love — Crab Rangoon Egg Rolls 🦀🥢
All the flavor of your favorite takeout appetizer, wrapped in a crunchy egg roll shell.
🦀 Crab Rangoon Egg Rolls
🛒 Ingredients
- 8 oz cream cheese, softened
- 1 cup lump crab meat (or imitation crab, finely chopped)
- 2 green onions, finely sliced
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon soy sauce
- ½ teaspoon sugar
- 8–10 egg roll wrappers
- 1 egg (for sealing)
- Oil for frying
👩🍳 Instructions
1️⃣ Make the filling
In a bowl, mix:
- Cream cheese
- Crab meat
- Green onions
- Garlic powder
- Worcestershire
- Soy sauce
- Sugar
Stir until smooth and creamy.
2️⃣ Fill & roll
Lay an egg roll wrapper in a diamond shape.
Place about 2–3 tablespoons filling in the center.
Fold:
- Bottom corner up over filling
- Fold in sides
- Roll tightly upward
Brush the top corner with beaten egg to seal.
3️⃣ Fry
Heat oil to 350°F (175°C).
Fry 2–3 rolls at a time for 3–4 minutes until golden brown and crispy.
Drain on paper towels.
🔥 Air Fryer Option
- Spray lightly with oil
- Air fry at 375°F (190°C) for 8–10 minutes
- Flip halfway through
🍯 Sweet Chili Dipping Sauce
Serve with bottled sweet chili sauce or mix:
- ½ cup sweet chili sauce
- 1 teaspoon rice vinegar
- Squeeze of lime
💡 Tips
- Make sure cream cheese is fully softened to avoid lumps.
- Don’t overfill or they may burst while frying.
- Freeze uncooked rolls for up to 2 months.
If you’d like, I can also give you a baked version or a spicy jalapeño crab version 🌶️
