Crab Rangoon Egg Rolls deliver the bold, creamy flavors of traditional crab rangoon wrapped in a golden, crispy shell. Each bite bursts with rich crab filling and satisfying crunch.
Perfect as an appetizer or party snack, these rolls are packed with creamy cheese, tender crabmeat, and zesty aromatics, making them irresistible straight from the fryer.
Star Ingredients in These Irresistible Crab Rangoon Egg Rolls
- Cream cheese – The creamy, tangy base that gives the filling its signature richness and binds all the ingredients together.
- Fresh crabmeat – Adds a luxurious, ocean-fresh flavor that makes each bite feel indulgent.
- Green onions – Brings a touch of mild sharpness and freshness to balance the richness.
- Worcestershire sauce – Deepens the umami profile and adds a subtle savory kick.
- Garlic powder & onion powder – Provide gentle seasoning that enhances the crab without overpowering it.
- Egg roll wrappers – A crispy golden vessel that turns soft filling into crunchy perfection.
- Vegetable oil – For deep-frying the rolls to a perfect golden crisp.
How to Make These Crab Rangoon Egg Rolls at Home
Start by blending softened cream cheese with Worcestershire sauce, green onions, and spices until silky smooth. Gently fold in the sweet, flaky crabmeat to complete the savory filling.
Lay out the egg roll wrappers, spoon the filling onto each, and roll tightly, sealing the edges with water. Fry the rolls in hot oil until beautifully golden and crisp. Serve hot, paired with your favorite dipping sauces.
Tips & Twists to Elevate Your Crab Rangoon Egg Rolls
For the best results, ensure your cream cheese is fully softened before mixing—it makes the filling blend effortlessly smooth. Use fresh lump crabmeat for the best flavor, though imitation crab can be used in a pinch.
A few drops of sriracha or a pinch of chili flakes can add a gentle heat to balance the richness. Want to make it a little sweeter? Stir a bit of sweet chili sauce into the filling for a unique twist.
These egg rolls pair perfectly with sweet chili sauce, soy sauce, or even a spicy mayo for dipping. Add a sprinkle of sesame seeds or chopped chives on top for an extra pop of flavor and presentation.
Storing and Reheating Leftovers the Right Way
To keep the crispiness intact, store cooled Crab Rangoon Egg Rolls in an airtight container in the refrigerator for up to 3 days. Avoid stacking them directly on one another to prevent sogginess.
For reheating, skip the microwave and opt for an oven or air fryer at 350°F until heated through—this revives that signature crunch beautifully. If you’d like to freeze them, wrap uncooked egg rolls individually and store in a freezer-safe bag; fry directly from frozen, adding a couple of extra minutes to the cook time.
Crab Rangoon Egg Rolls
Ingredients
- 8 large egg roll wrappers wonton-style
- 2 tablespoons Worcestershire sauce
- 16 ounces cream cheese softened
- 8 ounces cooked fresh crabmeat flaked
- 3 green onions finely chopped
- Vegetable oil for frying
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Preheat oil to a depth of two inches in a large, heavy-bottomed pot and bring to 375°F.
- In a sizable mixing bowl, beat together the cream cheese, Worcestershire sauce, green onions, garlic powder, and onion powder until the mixture is smooth and evenly blended. Fold in the crabmeat delicately to maintain its texture.
- Arrange the egg roll wrappers on a clean, dry surface. Evenly distribute the crab filling among the wrappers, placing it in the center and shaping it into a horizontal log.
- Fold the sides of each wrapper over the filling, then roll tightly to enclose, sealing the final edge with a light brush of water to ensure closure.
- Carefully lower several egg rolls at a time into the hot oil, frying in batches until all sides are golden and crisp. Transfer to a paper towel-lined plate or wire rack to drain off any excess oil.
- Serve immediately while warm, accompanied by your preferred dipping sauces.
