If you love the creamy, cheesy goodness of crab rangoon, wait until you try it wrapped in a golden, crunchy egg roll shell. These Crab Rangoon Egg Rolls combine the rich, savory filling of traditional crab rangoon with that irresistible crispy bite—perfect for parties, appetizers, or just a treat-yourself kind of night.
Crab Rangoon Egg Rolls
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 2 boxes (8 ounce each) |
| Worcestershire sauce | 1-2 tablespoons (see notes) |
| Garlic powder | 1 teaspoon |
| Onion powder | 1/2 teaspoon |
| Green onions, chopped | 3 |
| Fresh white cooked crabmeat, flaked or diced | 1/2 lb |
| Egg roll wrappers | 8-10 |
| Vegetable oil | For frying |
How To Make Crab Rangoon Egg Rolls:
Step 1: Make the Filling
In a food processor, combine softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse until well mixed, then transfer to a bowl. Gently fold in the flaked or diced crab meat until evenly combined.
Step 2: Wrap the Egg Rolls
Lay an egg roll wrapper on a flat surface so it looks like a diamond shape. Spoon about three rounded tablespoons of filling into the center, shaping it into a short horizontal mound. Fold the bottom corner up over the filling, tucking it in snugly. Fold in both sides, then roll it tightly toward the top corner. Moisten the edge with a little water to seal it closed.
Step 3: Heat the Oil
Pour vegetable oil into a deep pan or pot and heat it to 375°F.
Step 4: Fry to Perfection
Fry the egg rolls in small batches—about 2-3 at a time—for 1 to 2 minutes, or until they’re golden brown and crispy. Remove and drain them on paper towels. Let the oil temperature recover between batches to keep each roll perfectly crisp.
Step 5: Serve and Enjoy
Serve these hot and crunchy egg rolls with sweet and sour sauce or any dip you love. They’re creamy on the inside, crispy on the outside, and unbelievably addictive!
