Creamy Crab Rangoon Egg Rolls
Why You’ll Love It
These egg rolls combine the creamy, savory filling of classic crab rangoon with the satisfying crunch of a golden-fried wrapper. Perfect as an appetizer, snack, or party favorite — they’re crispy on the outside and lusciously creamy inside!
🧂 Ingredients
For the Filling:
8 oz (225 g) cream cheese, softened
1 cup imitation crab (or real crab meat), finely chopped
2 green onions, finely sliced
1 garlic clove, minced
1 tsp soy sauce
½ tsp Worcestershire sauce
½ tsp sugar (optional, balances flavor)
¼ tsp black pepper
Pinch of salt
1 tbsp mayonnaise (for extra creaminess)
For Assembly:
10–12 egg roll wrappers
1 egg (beaten, for sealing)
Oil for frying (vegetable or canola)
🥣 Instructions
Make the Filling:
In a medium mixing bowl, combine cream cheese, chopped crab, green onions, garlic, soy sauce, Worcestershire sauce, sugar, pepper, and mayo. Mix until smooth and creamy.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface, one corner pointing toward you (like a diamond).
Spoon 2 tablespoons of the crab mixture into the center.
Fold the bottom corner over the filling, fold in both sides, and roll tightly toward the top corner.
Brush the top corner with beaten egg to seal.
Fry Until Golden:
Heat 2–3 inches of oil in a deep pan to 350°F (175°C).
Fry egg rolls in batches for 3–4 minutes, turning occasionally until golden brown.
Remove and drain on paper towels.
Optional Air Fryer Method:
Spray egg rolls with oil spray.
Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway until golden and crispy.
🍯 For Dipping Sauce (Optional but Amazing!)
Sweet & Tangy Sauce:
Mix ¼ cup sweet chili sauce, 1 tbsp soy sauce, and a squeeze of lime juice.
Creamy Dip:
Combine 3 tbsp mayo with 1 tbsp sriracha and ½ tsp honey for a spicy twist.
💡 Pro Tips
For a fluffier filling, fold in 2 tbsp sour cream.
Use room-temperature cream cheese for a smoother mix.
You can freeze uncooked egg rolls — just fry or air fry straight from frozen later!