Crab Rangoon Egg Rolls are a delightful treat that will tantalize your tastebuds! Wrapped in crispy wonton skins, these egg rolls are stuffed with a creamy crabmeat filling, offering a creative spin on the classic crab rangoon.
These egg rolls are packed with fresh crab meat, cream cheese, and a carefully chosen mix of spices, then fried to a golden crisp, making them the ultimate appetizer for any gathering. I have a particular fondness for appetizer-style dishes—they might just be my favorite type of food. Thanks to the convenience of pre-made egg roll wrappers, whipping up a variety of fried delights is straightforward. Mastering the art of rolling them opens up endless possibilities for filling them.
Filled with a mixture of crab, cream cheese, green onions, and spices, these egg rolls echo the beloved flavors of traditional crab rangoons but with a generous increase in the best ingredients. I usually heat the oil in a heavy pot on the stove with a thermometer, though a deep fryer is ideal for larger events like holiday gatherings or watching a big game. Crab Rangoon Egg Rolls are consistently a hit at parties, beloved by adults and kids alike. While I prefer using genuine
flaked white crab, you don’t need much to create these delicious treats. Alternatively, if fresh crab isn’t an option or it’s beyond your budget, imitation crab meat works well too.
Crab Rangoon Egg Rolls Recipe Every time we order from our beloved Chinese spot, crab rangoons are a must-have. We absolutely adore them! Inspired by this love, I whipped up these Crab Rangoon Egg Rolls, and they were a hit! This is definitely a keeper recipe that I foresee us enjoying repeatedly.
The first time I encountered a crab rangoon, it was shaped like a wonton rather than an egg roll. About 20 years ago, a quaint Chinese buffet was just a short walk from my previous home. The rangoons were scrumptious, and I was eager to recreate them in my kitchen. However, after several attempts at mastering the wonton fold and failing, I decided to roll them up instead, and thus, the Crab Rangoon Egg Rolls were created. And the rest is history!
Ingredients for Crab Rangoon Egg Rolls
Here’s what you’ll need for these tasty rolls (find the detailed measurements and instructions in the printable recipe card below):
- Wonton wrappers – Look for these in the refrigerated section of your grocery store, possibly in the produce area, health food section, or Asian foods aisle.
- Cream cheese
- Worcestershire sauce
- Green onions
- Garlic powder
- Onion powder
- Real crabmeat – I use real flaked crabmeat found in the meat section near the seafood.
- Vegetable oil
How to make Crab Rangoon Egg Rolls
Prepare the Filling:- In a bowl, mix together the cream cheese, Worcestershire sauce, garlic powder, onion powder, chopped green onions, and crab meat.
- Wrap the Egg Rolls:
- Place an egg roll wrapper on a flat surface with one corner pointing towards you.
- Put approximately three tablespoons of the filling in the center of the wrapper, forming a short horizontal shape.
- Fold the corner closest to you over the filling, tucking it in tightly to eliminate air bubbles.
- Fold in the sides and roll the wrapper tightly. Seal the tip with a dab of water.
- Frying:
- Heat oil in a fryer or Dutch oven to 375°F.
- Fry the egg rolls in batches of 2-3 until golden brown, then drain on paper towels.
Serving Suggestions for Crab Rangoon Egg Rolls
Here are some delicious dipping sauce recommendations for your Crab Rangoon Egg Rolls:
- Duck Sauce: This light orange condiment is a traditional accompaniment in many restaurants.
- Sweet and Sour Sauce: Available at most grocery stores, this vibrant red sauce pairs wonderfully with the egg rolls.
- Hot Mustard: For those who prefer a spicy kick, Chinese hot mustard is an excellent choice.
- Soy Sauce: A straightforward option that provides a rich, salty flavor to the egg rolls.
prep time: 15 MINUTES
cook time: 10 MINUTES
total time: 25 MINUTES
INGREDIENTS
- 2 boxes of cream cheese (8 ounces each), softened
- 1 to 2 tablespoons Worcestershire sauce (adjust according to taste, see notes)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 green onions, chopped
- 1/2 pound fresh white crabmeat, cooked and flaked or diced
- 8 to 10 egg roll wrappers
- Vegetable oil for frying
INSTRUCTIONS
In a food processor, combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse several times until the mixture is well blended. Manually stir in the crabmeat.Place an egg roll wrapper on a clean surface, one of the corners pointing towards you. Scoop about three rounded tablespoons of the filling onto the center of the wrapper, forming a short horizontal mound. Fold the corner nearest to you over the filling, tucking it under gently. Fold in the sides and roll the wrapper tightly. Use a dab of water to seal the final corner of the wrapper. (Refer to the egg roll package for visual instructions if needed).Heat the vegetable oil in a heavy stockpot or saucepan to 375 degrees Fahrenheit. Fry the egg rolls in small batches (2-3 at a time, depending on the size of your pan) for 1-2 minutes or until they turn lightly browned. Allow the oil to return to temperature between batches. Drain on paper towels. Serve warm.
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