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Crispy Crab Rangoon Egg Rolls
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Crispy Crab Rangoon Egg Rolls: Your New Favorite Appetizer!

Crispy Crab Rangoon Egg Rolls are an irresistible appetizer featuring a crunch exterior filled with cream cheese and sweet crab meat.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizers
Cuisine: Asian-American
Keyword: appetizer, Crispy Crab Rangoon Egg Rolls, Easy Recipe, fried egg rolls, party food
Servings: 4 egg rolls
Calories: 180kcal

Equipment

  • Deep fryer
  • mixing bowl
  • Slotted spoon
  • Cooling rack

Ingredients

For the Filling

  • 8 oz Cream Cheese softened
  • 8 oz Crab Meat imitation or real
  • 3 stalks Green Onions chopped
  • 1 tsp Garlic Powder
  • 1 tbsp Worcestershire Sauce or soy sauce for gluten-free

For Wrapping

  • 15 pieces Egg Roll Wrappers thawed if frozen

For Frying

  • 2 cups Oil for Frying high smoke point, like canola or vegetable oil

Instructions

Instructions

  • In a medium bowl, blend the cream cheese, crab meat, green onions, garlic powder, and Worcestershire sauce until smooth and creamy (2-3 minutes).
  • Set up a clean, flat surface and lay out the egg roll wrappers. Keep a small bowl of water handy for sealing.
  • Place about 2 tablespoons of the crab filling near the center of each wrapper. Fold in the sides and roll tightly, sealing the edge with water.
  • Pour oil into a deep fryer or heavy pot, heating it to 350°F (175°C). Test by dropping a small piece of wrapper in; when it sizzles, it’s ready.
  • Carefully fry egg rolls in batches for 3–5 minutes until golden brown and crispy. Use a slotted spoon to transfer them to a cooling rack lined with paper towels.
  • Serve the egg rolls hot with dipping sauces like sweet chili sauce or spicy mayo.

Notes

For an extra touch, sprinkle with sesame seeds before serving for added crunch.