Crab Rangoon Egg Rolls
These Crab Rangoon Egg Rolls are crispy on the outside, creamy and savory on the inside. A fusion of takeout favorite flavors in an easy-to-make snack, perfect for parties, appetizers, or even a satisfying meal.
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.
Notes
For a spicier twist, add chopped jalapeños or a dash of sriracha to the filling.
Air fryer method: Spray rolls with oil and cook at 390°F for 8–10 minutes.
These can be frozen before frying—just fry straight from frozen, adding 2–3 minutes to the cook time.