Craving something crispy, creamy, and full of flavor? This Crab Rangoon Egg Rolls recipe delivers everything you love about traditional crab rangoon—packed inside a crunchy, golden egg roll wrapper. It’s the ultimate fusion of Asian-American takeout and snackable comfort food, and it’s taking over social media for good reason.
Popular in Chinese-American cuisine, Crab Rangoon usually appears as fried wontons filled with a creamy crab and cheese mixture. But wrapping that same rich filling in a crispy egg roll shell? That’s next-level delicious—and a must-try for snack lovers, party hosts, and appetizer enthusiasts alike.
Why You’ll Love This Crab Rangoon Egg Rolls Recipe
- Crispy Outside, Creamy Inside: The golden egg roll wrapper gives you that perfect crunch, while the inside stays soft and creamy.
- Simple, Pantry-Friendly Ingredients: You probably already have most of the ingredients—cream cheese, crab, and seasonings!
- Better Than Takeout: Skip the delivery fees. These egg rolls taste even better homemade.
- Perfect for Parties: A big hit at gatherings, game nights, or potlucks. Everyone asks for the recipe.
- Versatile Cooking Options: Deep-fry, air-fry, or bake—whatever suits your style.
Ingredients Needed for Perfect Crab Rangoon Egg Rolls Recipe
- Cream Cheese: The creamy base that gives the filling its rich, indulgent texture.
- Imitation Crab Meat (or real crab): Adds sweet, delicate seafood flavor and bulk to the filling.
- Green Onions: Fresh bite and mild sharpness that balances the creamy filling.
- Garlic & Worcestershire Sauce: Add depth and umami to elevate the flavor.
- Egg Roll Wrappers: Crispy exterior that holds the creamy goodness inside.
- Oil for Frying: Ensures the rolls cook up golden, crunchy, and irresistible.
Step-by-Step Instructions to Make Crab Rangoon Egg Rolls Recipe
1. Prepare the Filling
In a mixing bowl, combine softened cream cheese, finely chopped crab, sliced green onions, garlic, Worcestershire sauce, and a pinch of salt and pepper. Mix until smooth and well combined.
2. Fill the Egg Rolls
Lay an egg roll wrapper in a diamond shape. Add 2 tablespoons of filling near the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a bit of water.
3. Heat the Oil
In a deep skillet, heat about 2 inches of oil to 350°F (175°C).
4. Fry the Rolls
Carefully place egg rolls in the hot oil, 3–4 at a time. Fry for 3–5 minutes, turning until golden and crispy. Drain on a paper towel.
5. Serve
Serve hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.
💡 Expert Tip: Don’t overcrowd the pan when frying—this drops the oil temperature and can make the egg rolls greasy instead of crispy.
Recipe Tips & Variations
- Air Fryer Friendly: Spray rolls with oil and air fry at 390°F (200°C) for 8–10 minutes.
- Spicy Kick: Add a touch of sriracha or diced jalapeños to the filling.
- Dipping Ideas: Try with Thai sweet chili sauce, spicy mayo, or even honey mustard.
- Seafood Upgrade: Use real lump crab meat for a more authentic and luxurious version.
How to Store & Reheat
To Store:
Let the egg rolls cool completely, then store in an airtight container in the fridge for up to 3 days.
To Reheat:
Reheat in the air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving—they’ll get soggy.
To Freeze:
Wrap unfried rolls in plastic and foil, then freeze. Fry straight from frozen—just add 2–3 extra minutes of cooking time.
Similar Recipes You’ll Love
If you’re obsessed with this Crab Rangoon Egg Rolls recipe, you’re going to want to try these next. Each one is packed with bold flavor and perfect for entertaining or snacking:
- Crab Brûlée Recipe – An Innovative Take on Classic Dessert – A creamy, savory twist on crème brûlée using lump crab meat. Perfect as an elegant starter.
- Crab Rangoon Bombs – Bite-sized, cheese-stuffed bombs with a crispy shell and gooey center—just like your favorite takeout!
- Cottage Cheese Egg Bake – A light, protein-packed breakfast or brunch bake that’s healthy and satisfying.
Frequently Asked Questions (FAQ)
Can I use real crab instead of imitation crab?
Yes! Real lump crab adds a more authentic seafood flavor and is a delicious upgrade if you have it available.
Are Crab Rangoon Egg Rolls spicy?
Not by default. But you can easily spice them up with chili flakes, jalapeños, or sriracha in the filling.
Can I bake these instead of frying?
Absolutely. Brush the egg rolls with oil and bake at 400°F (200°C) for 15–18 minutes until golden and crispy.
What dipping sauce goes best?
Sweet chili sauce is the classic favorite, but they also pair great with soy sauce, duck sauce, or even creamy garlic dip.
This Crab Rangoon Egg Rolls recipe is everything you love about the classic appetizer—just in a crispier, snackable, and more satisfying form. Whether you’re making them for a party or craving an indulgent treat at home, these golden rolls never disappoint.
Give them a try and let us know how yours turn out in the comments! Don’t forget to save the recipe, pin it, or share it with a fellow crab rangoon fan.
Crab Rangoon Egg Rolls
Ingredients
- 8 oz cream cheese softened
- 1 cup imitation crab meat or lump crab, chopped
- 1/4 cup green onions finely chopped
- 1 garlic clove minced (or 1/2 tsp garlic powder)
- 1 tsp Worcestershire sauce
- 1/2 tsp soy sauce optional
- 1/4 tsp salt
- 1/4 tsp black pepper
- 10 egg roll wrappers
- Water for sealing
- Oil for frying
Instructions
- In a medium bowl, combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce (if using), salt, and pepper. Mix until smooth.
- Lay an egg roll wrapper in a diamond shape. Place 2 tablespoons of the filling in the center.
- Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Use a bit of water to seal the edge.
- Heat about 2 inches of oil in a skillet to 350°F (175°C).
- Fry egg rolls in batches for 3–5 minutes, turning until golden and crispy. Drain on paper towels.
- Serve hot with sweet chili sauce or soy sauce.