Crab Rangoon Egg Rolls: Crispy, Creamy, and Irresistible

If you love the creamy, savory filling of classic crab rangoon, you’ll adore these Crab Rangoon Egg Rolls. Packed with cream cheese, crab, and a hint of seasoning, then wrapped in a golden, crispy egg roll wrapper, they’re perfect as an appetizer or a snack for any occasion.

Ingredients:

• 2 boxes (8 oz each) cream cheese, softened

• 1–2 tablespoons Worcestershire sauce (adjust to taste)

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• 3 green onions, chopped

• ½ lb fresh white cooked crab meat, flaked or diced

• 8–10 egg roll wrappers

• Vegetable oil, for frying

Instructions:

1. Make the Filling
In a food processor, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse until the mixture is smooth and well combined. Transfer to a bowl, then gently fold in the crab meat so it stays chunky and flavorful.

2. Roll the Egg Rolls
Place an egg roll wrapper on a flat surface with a corner pointing toward you (like a diamond). Spoon about three rounded tablespoons of filling near the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly toward the top corner. Dab a little water on the tip to seal it.

3. Heat the Oil
Pour vegetable oil into a heavy pot or saucepan and heat to 375°F.

4. Fry the Egg Rolls
Carefully add 2–3 egg rolls at a time, frying until golden brown and crispy (about 1–2 minutes). Remove and drain on paper towels. Allow the oil to return to temperature before frying the next batch.

5. Serve and Enjoy
Serve these egg rolls warm with sweet and sour sauce or your favorite dipping sauce. Crispy on the outside, creamy on the inside — they’re guaranteed to be a crowd-pleaser!