These Crab Rangoon Egg Rolls bring together the crunchy bliss of golden egg rolls and the creamy, savory filling you love from classic Crab Rangoon. Perfect homemade party food that’s sure to disappear in minutes.
Why You’ll Love This Recipe
- Crispy deep-fried wrappers with a gooey cream cheese center
- Ready in under 40 minutes—no oven required
- Crowd-pleasing Asian fusion appetizer or snack
- Simple pantry ingredients (imitation crab, cream cheese, egg roll skins)
- Make-ahead freezer option for spontaneous gatherings
- Kid-friendly dipping fun with sweet chili or duck sauce
- Perfect bite-sized seafood treat for game day or potlucks
- Customizable with shrimp, extra veggies, or spicy kick
Ingredients
- 8 ounces imitation crab, minced (real crab works fine for a luxe twist)
- 4 ounces cream cheese, softened (I swear by Philadelphia for that silky texture)
- 2 tablespoons green onions, finely chopped
- 1 teaspoon soy sauce (low-sodium if you prefer)
- ½ teaspoon garlic powder
- ¼ teaspoon sesame oil (optional, adds a toasty note)
- 18–20 egg roll wrappers (thawed, kept under a damp towel)
- Vegetable oil, for frying (about 1–2 cups, depending on your skillet)
- Sweet chili sauce or duck sauce, for dipping
Directions
- Make the Filling
In a medium bowl, stir the minced crab, cream cheese, green onions, soy sauce, garlic powder, and sesame oil until smooth and well mixed—honestly, your kitchen will smell amazing. - Prep the Wrappers
Lay a single egg roll wrapper on a clean surface with one corner facing you; spoon about 2 tablespoons of filling onto the center bottom edge. - Roll and Seal
Fold the bottom corner over the filling, tuck in both sides snugly, then roll toward the top corner; seal the edge with a tiny swipe of water on the wrapper’s edge. - Heat the Oil
Pour vegetable oil to a depth of ½ inch into a heavy skillet or wok; heat over medium-high until a drop of water sizzles immediately. - Fry to Golden Perfection
Carefully slide 4–5 rolls into the hot oil and fry, turning every 2 minutes, until all sides are golden brown—about 6–8 minutes total per batch. - Drain and Serve
Transfer cooked rolls to a paper-towel-lined plate, let them rest for a minute, then serve piping hot with sweet chili or duck sauce.
Servings & Timing
Makes 18–20 egg rolls
Prep Time: 20 minutes prep
Chill Time: Optional 5 minutes (helps wrappers seal)
Cook Time: 15 minutes frying (in batches)
Total Time: About 40 minutes
Variations
- Swap in shredded shrimp for a shrimp Rangoon twist.
- Stir in Sriracha or chili flakes for a spicy kick.
- Bake or air-fry: spray rolls with oil, bake at 400°F for 12–15 minutes.
- Use rice paper or gluten-free wrappers for a wheat-free version.
- Add a handful of finely diced bell pepper for extra crunch.
Storage & Reheating
Store leftover rolls in an airtight container in the fridge for up to 2 days. To keep a stash on hand, assemble un-fried rolls, freeze on a sheet pan, then transfer to a bag; fry straight from frozen, adding 2–3 minutes per side. Reheat in a 375°F oven for 8–10 minutes to crisp up.
FAQs
Q: Can I use real crab instead of imitation?
A: Absolutely—you’ll get a richer seafood flavor, just be sure to drain any excess moisture well.
Q: How do I prevent soggy wrappers?
A: Keep wrappers covered with a damp towel while assembling and avoid over-filling.
Q: Can I bake these instead of frying?
A: Yes, spray each roll lightly with oil and bake at 400°F for about 12–15 minutes, flipping halfway.
Q: Can I prep the filling in advance?
A: Sure—mix it up to a day ahead and store in the fridge, then assemble when ready to fry.
Q: What’s the best dipping sauce?
A: Sweet chili sauce, duck sauce, or even a tangy Thai peanut dipping sauce work beautifully.
Q: Why did my filling leak out?
A: It usually means the seal wasn’t tight—press firmly and let the wrapper rest a couple minutes before frying.
Conclusion
These Crab Rangoon Egg Rolls are the ultimate appetizer for anyone who adores that creamy-crunch contrast. Give them a whirl at your next get-together, and let me know how they turn out in the comments below—then hop over to explore more party-perfect snacks!
Crab Rangoon Egg Rolls
Ingredients
- 8 ounces imitation crab minced
- 4 ounces cream cheese softened
- 2 tablespoons green onions finely chopped
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sesame oil optional
- 18-20 egg roll wrappers
- vegetable oil for frying
- sweet chili sauce or duck sauce for dipping
Instructions
- In a bowl, stir together the minced imitation crab, cream cheese, green onions, soy sauce, garlic powder, and sesame oil until smooth and well combined.
- Lay one egg roll wrapper on a clean surface with one corner pointing toward you and spoon about 2 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, tuck in the sides, and roll tightly toward the top corner, sealing the edge with a dab of water.
- Pour vegetable oil into a heavy skillet or wok to a depth of about 1/2 inch and heat over medium-high until it sizzles when a small piece of wrapper touches it.
- Carefully slide 4–5 rolls into the hot oil and fry, turning occasionally, until golden brown on all sides—about 2–3 minutes per side.
- Transfer the egg rolls to a paper-towel-lined plate to drain any excess oil and let them rest for a minute before serving with sweet chili or duck sauce.
Notes
Nutrition
