Name: Crispy Crab Rangoon Egg Rolls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 (8 oz) blocks cream cheese, softened; 1-2 tbsp Worcestershire sauce; 1 tsp garlic powder; ½ tsp onion powder; 3 green onions, chopped; ½ lb fresh or canned crab meat, chopped; 8-10 egg roll wrappers; Water or beaten egg (for sealing); Vegetable oil (for frying)

There’s something undeniably satisfying about biting into a golden, crispy egg roll filled with a creamy, savory filling. These Crab Rangoon Egg Rolls combine the best of two worlds—the classic flavors of crab rangoon and the irresistible crunch of egg rolls. Instead of using small wonton wrappers, this recipe takes a bold approach by using egg roll wrappers, creating a heartier, more substantial bite.

This appetizer is perfect for parties, game nights, or even as a special treat for yourself. The filling is a luscious blend of cream cheese, fresh crab meat, garlic, and seasonings, wrapped tightly in an egg roll wrapper and fried until crispy. Each bite delivers a creamy interior with a satisfying crunch on the outside.

I first made these for a family gathering, and they disappeared in minutes. The combination of rich crab filling and crispy exterior was a hit, and soon after, friends started requesting them at every party. What I love most about this recipe is its simplicity and versatility. Whether you’re using fresh, canned, or imitation crab, these egg rolls come out amazing every time.

If you’ve ever enjoyed crab rangoon at a Chinese restaurant, you’ll love this homemade version that’s even more indulgent. Plus, they’re easy to make in big batches, which means you’ll always have a crowd-pleasing appetizer ready to go. Get ready to impress your guests with these crispy, creamy, and utterly addictive Crab Rangoon Egg Rolls.

Why You’ll Love This Recipe

There are so many reasons to love these Crab Rangoon Egg Rolls, and if you’re a fan of crispy appetizers, this recipe will quickly become a favorite.

Perfectly Crispy Texture – The egg roll wrappers fry up to a golden brown, delivering the perfect crunch in every bite.
Creamy, Savory Filling – The combination of cream cheese, Worcestershire sauce, garlic, and crab meat creates an incredibly rich and flavorful filling.
Great for Entertaining – These egg rolls are a fantastic finger food for parties, game nights, or even holiday gatherings. They can be made in advance and fried just before serving.
Easy to Customize – Use fresh crab, canned crab, or imitation crab depending on what you have available. You can also add a little spice or sweetness to the filling for a fun twist.
Make-Ahead Friendly – These egg rolls freeze beautifully, so you can prepare them ahead of time and fry them whenever you’re ready.

Whether you’re serving them as an appetizer or a snack, these egg rolls are a guaranteed hit. Dip them in sweet chili sauce, soy sauce, or a homemade dipping sauce for even more flavor.

Health Benefits

While Crab Rangoon Egg Rolls are an indulgent treat, they do have some nutritional benefits when made with high-quality ingredients.

Good Source of Protein – Crab meat is a lean protein source that helps build muscle and keep you full longer. If you use fresh crab, you’re getting a nutrient-dense ingredient packed with essential amino acids.
Rich in Omega-3 Fatty Acids – Fresh crab meat contains omega-3 fatty acids, which are known to support heart health, brain function, and inflammation reduction.
Calcium and Vitamin D – The cream cheese in the filling provides calcium, which is essential for strong bones and teeth.
Customizable for a Healthier Option – While traditional deep-frying creates the crispiest texture, these egg rolls can also be baked or air-fried for a lower-fat alternative.
Lower in Carbs than Traditional Crab Rangoon – Using egg roll wrappers instead of wonton wrappers means fewer individual pieces to eat, which can help with portion control.

If you want to make a lighter version, consider baking them at 400°F for 15-18 minutes, flipping halfway through for an evenly crisp texture. Alternatively, use an air fryer at 375°F for 10-12 minutes for a golden brown, crispy result with less oil.

Preparation Time, Servings, and Nutritional Information

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8-10 egg rolls

Nutritional Information (Per Egg Roll):

Calories: ~250
Protein: 6g
Carbohydrates: 22g
Fat: 15g
Fiber: 1g

These numbers may vary depending on the brand of ingredients and cooking method used.

Ingredients List

To make these delicious Crab Rangoon Egg Rolls, you’ll need the following ingredients:

For the Filling:

2 (8 oz) blocks cream cheese, softened
1-2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon onion powder
3 green onions, finely chopped
½ pound fresh white cooked crab meat (or canned/imitation crab, finely chopped)

For the Egg Rolls:

8-10 egg roll wrappers
Water or beaten egg (for sealing the edges)
Vegetable oil for frying

For Serving:

Sweet chili sauce
Soy sauce or dumpling sauce
Spicy mayo (optional)

Step-By-Step Cooking Instructions

Step 1: Prepare the Filling

In a medium mixing bowl, combine cream cheese, Worcestershire sauce, garlic powder, and onion powder. Mix until smooth and creamy.
Fold in the chopped green onions and crab meat, stirring until evenly combined. Make sure the crab is well-distributed throughout the mixture.

Step 2: Assemble the Egg Rolls

Lay an egg roll wrapper on a clean surface in a diamond shape, with one corner pointing towards you.
Place about 3 tablespoons of the filling in the center of the wrapper.
Fold the bottom corner over the filling, tucking it slightly under.
Fold in the side corners, making sure the filling stays compact.
Roll the egg roll tightly towards the top corner, sealing the edge with a little water or a beaten egg. Repeat with the remaining wrappers and filling.

Step 3: Fry to Perfection

Heat oil to 375°F (190°C) in a deep fryer or heavy-bottomed pan. If you don’t have a thermometer, test the oil by dipping the edge of an egg roll—if it sizzles immediately, the oil is ready.
Fry 2-3 egg rolls at a time for 1-2 minutes per side, or until golden brown and crispy.
Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

How to Serve

With Dipping Sauces – These egg rolls pair perfectly with sweet chili sauce, soy sauce, or a spicy mayo dip.
As a Main Dish – Serve alongside steamed rice, stir-fried vegetables, or an Asian-inspired salad.
On a Party Platter – Pair with other appetizers like spring rolls, dumplings, or chicken skewers for a fun, interactive meal.

Pairing Suggestions

Cold Drinks: Iced green tea, Thai iced tea, or a refreshing cucumber lime spritzer.
Side Dishes: Asian slaw, miso soup, or sesame noodles.

Storage, Freezing & Reheating Instructions

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag. They last up to 3 months.
Reheating: Reheat in an air fryer or oven at 375°F for 10 minutes to keep them crispy.

Common Mistakes to Avoid

Overfilling the Wrappers – Too much filling makes them harder to seal and can cause leaks.
Not Sealing Properly – Use water or egg wash to tightly seal the edges.
Oil Too Hot or Too Cold – If the oil isn’t at the right temperature, the egg rolls can burn or become greasy.

The Secret to the Crispiest Egg Rolls

One of the best things about these Crab Rangoon Egg Rolls is their extra-crispy exterior. The secret to achieving that perfect crunch starts with proper oil temperature. If the oil is too cold, the egg rolls absorb too much grease and turn out soggy. If it’s too hot, they burn on the outside before cooking through. Keeping the oil at 375°F ensures even cooking. Another trick is to drain them on a wire rack instead of paper towels, which helps prevent steam from making the wrappers soft. Lastly, using fresh wrappers and sealing them well prevents filling leakage, which can cause the egg rolls to break open in the oil.

How to Make These Egg Rolls in Advance

Crab Rangoon Egg Rolls are perfect for prepping ahead, making them a great option for parties and gatherings. If you want to make them in advance, assemble the egg rolls and store them in the fridge for up to 24 hours before frying. You can also freeze them uncooked and fry them straight from frozen when needed. If you’re reheating leftovers, the best method is using an oven or air fryer to bring back their original crispiness. This way, you can enjoy freshly made egg rolls without the last-minute rush!

Customizing the Recipe for Dietary Needs

If you have dietary restrictions, there are several ways to modify this recipe while keeping the delicious flavor intact. For a gluten-free version, use gluten-free egg roll wrappers or rice paper (note that rice paper won’t be as crispy when fried). To make these dairy-free, substitute the cream cheese with a plant-based alternative like cashew cream or dairy-free cream cheese. If you prefer a lower-fat version, baking or air-frying is a fantastic alternative to deep-frying. With these simple swaps, you can enjoy this crispy appetizer regardless of dietary needs.

How to Turn These Egg Rolls into a Full Meal

While these Crab Rangoon Egg Rolls make a fantastic appetizer, they can also be transformed into a main course with a few creative additions. Serve them alongside a fresh Asian-inspired salad with sesame dressing, a bowl of steamed jasmine rice, or a plate of stir-fried vegetables. You can also make a full platter with dumplings, edamame, and teriyaki chicken skewers for a complete meal. Another fun idea is to slice the egg rolls into smaller pieces and serve them over a bed of noodles for a unique presentation. Whether as a snack or a full meal, these crispy egg rolls are always a winner.

Frequently Asked Questions (FAQs)

Can I use canned or imitation crab instead of fresh crab?

Yes! While fresh crab provides the best flavor and texture, canned crab and imitation crab are great alternatives. If using canned crab, drain it well to avoid excess moisture in the filling. For imitation crab, finely chop it before mixing it into the cream cheese.

Can I bake or air-fry these egg rolls instead of deep-frying?

Absolutely! For a healthier option, bake them at 400°F for 15-18 minutes, flipping halfway through. To air-fry, cook at 375°F for 10-12 minutes, shaking the basket halfway through for even crispiness. Lightly brush or spray the egg rolls with oil before baking or air-frying for the best results.

How do I keep my egg rolls from getting soggy?

To prevent sogginess, make sure the oil is hot enough before frying (375°F is ideal). Also, drain the cooked egg rolls on a wire rack instead of paper towels to keep the bottoms from absorbing excess oil. If making them ahead, reheat in an oven or air fryer to restore crispiness.

What dipping sauces go best with Crab Rangoon Egg Rolls?

These egg rolls pair well with sweet chili sauce, soy sauce, spicy mayo, hoisin sauce, or honey mustard. You can also make a simple homemade sauce by mixing soy sauce, honey, rice vinegar, and a dash of sesame oil.

Conclusion & Call to Action

Now that you have this easy, crowd-pleasing recipe, it’s time to make your own Crab Rangoon Egg Rolls! Let me know how they turn out in the comments. Happy cooking!