Crab Rangoon Egg Rolls are a fusion appetizer that combines the creamy filling of traditional Crab Rangoon with the crispy wrapper and shape of an egg roll.
Ingredients
Filling
- 8 oz (225 g) cream cheese, softened
- 6 oz (170 g) crab meat or imitation crab, finely chopped
- 2 green onions, sliced
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce (optional)
- Salt and pepper to taste
For Rolling
- 10–12 egg roll wrappers
- Water for sealing edges
For Serving
- Sweet chili sauce
- Duck sauce or sweet-and-sour sauce
Instructions
- Mix cream cheese, crab, green onions, garlic powder, Worcestershire sauce, salt, and pepper.
- Place 2–3 tablespoons of filling near one corner of an egg roll wrapper.
- Fold in the sides, roll tightly, and seal the edge with water.
- Fry in oil at 350°F (175°C) for 3–4 minutes until golden brown.
- Alternatively, air-fry at 375°F (190°C) for 8–10 minutes, turning halfway through.
- Let cool for a few minutes before serving.
Tips
- Use real lump crab meat for a richer flavor.
- Add a dash of soy sauce or sesame oil for extra depth.
- Don’t overfill the wrappers, or they may burst during cooking.
Flavor & Texture
- Crispy, crunchy exterior
- Warm, creamy center
- Mild crab flavor with tangy cream cheese
- Excellent with sweet chili dipping sauce
They’re popular as party appetizers because they combine the best parts of egg rolls and Crab Rangoon in one bite.
