Crab Rangoon Egg Rolls
Ingredients
- 16 oz Cream Cheese
softened
- 8-12 oz Shredded Crab Meat
I used imitation crab meat
- 4 Green Onions
diced
- 3 cloves Garlic
minced
- 3 tsp Soy Sauce
- 1.5 tsp Worchestershire Sauce
- 14 Eggroll Wrappers
- 1.5 tbsp powdered sugar
optional
- Oil For Frying
- Sweet Chili Sauce
optional
- Duck Sauce
optional
Directions
- 1
Make sure your cream cheese is softened. It is much easier to mix if it has been at room temperature for several hours.
- 2
Mince your garlic and finely dice your green onion
- 3
Combine all of the ingredients in a bowl, except for the egg roll wrappers.
- 4
Set up your egg roll making station: Fill a small bowl with water. You will use a little of this water to seal every egg roll
- 5
Lay an egg roll wrapper on the table, with a point facing toward you. Add 1.5-2 tablespoons of filling in the lower middle area of the egg roll wrapper. Then, fold up the bottom half of the wrapper, fold over both sides, and then add water to the upper triangle of the wrapper. Fold it over so that it sticks. I have a video of how I did this on my Instagram @spinachandbacon
- 6
Set each egg roll aside until you are ready to fry.
- 7
Add enough oil to come up half of an inch in a large skillet. You want the oil to be high enough to cover half of each egg roll, and then you will flip it and fry the other side.
- 8
Bring the skillet to medium heat. Once the oil is hot, add the egg rolls to the pan. Once each side has gotten nicely brown, flip it over. Once both sides are brown, place each egg roll on a paper towel lined plate to catch any excess oil.
- 9
Serve with a sweetened sauce of your choosing. I like to eat this with sweet chili sauce.
Crab Rangoon Egg Rolls
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About this Recipe
Love the irresistible crunch and creamy filling of crab rangoon? Imagine all those beloved flavors wrapped up in a perfectly golden, crispy egg roll! These Crab Rangoon Egg Rolls offer a delightful twist on a takeout favorite, making it easy to enjoy restaurant-quality taste right in your own kitchen.
Why This Recipe Works
The genius of these Crab Rangoon Egg Rolls lies in their concept: combining the beloved creamy, savory filling of a classic crab rangoon with the satisfying crispness of a perfectly fried egg roll wrapper. This clever twist transforms a popular appetizer into a portable, even more irresistible bite, ensuring every taste delivers that familiar flavor in a new, exciting texture.
What to Expect
You can expect a delightful contrast of textures: the incredibly crispy exterior of the fried egg roll wrapper yielding to a warm, rich, and creamy filling. The blend of sweet crab, savory cream cheese, bright green onion, and a touch of garlic and Worcestershire sauce creates a harmonious, addictive flavor profile. The optional powdered sugar, if used, adds a classic subtle sweetness that balances the umami notes, reminiscent of the best crab rangoons.
Customization & Variations
For those who prefer a touch of sweetness, don't skip the powdered sugar in the filling—it enhances the classic crab rangoon experience. You can easily adjust the amount of garlic and green onion to your preference for a bolder or milder flavor. While imitation crab meat is specified, feel free to experiment with lump crab meat for a more pronounced seafood flavor, if desired.
Serving & Context
These Crab Rangoon Egg Rolls make a fantastic appetizer for gatherings, game nights, or as a fun snack. Serve them hot with sweet chili sauce or duck sauce for that perfect dipping complement.