Description
Crab Rangoon Egg Rolls are a crispy, golden fusion appetizer that combines the creamy, savory filling of classic crab rangoon with the irresistible crunch of an egg roll wrapper. Each bite delivers rich cream cheese, tender crab, subtle garlic and ginger notes, and a perfectly crisp exterior. These egg rolls are ideal for parties, game nights, or anytime you want a restaurant-quality appetizer at home.
Introduction
If you love crab rangoon and you love egg rolls, this recipe brings the best of both worlds together in one unforgettable dish. Crab Rangoon Egg Rolls take everything people adore about the traditional Chinese-American favorite and elevate it with extra crunch, structure, and bold flavor.
Unlike small wontons, egg rolls allow for a more generous filling and a deeply satisfying texture contrast between creamy and crispy. They are surprisingly easy to make at home and consistently impress guests with their flavor, presentation, and crunch.
Why You’ll Love This Recipe
These egg rolls are ultra crispy on the outside and creamy on the inside
They pack classic crab rangoon flavor in a more satisfying format
Perfect for parties, appetizers, or sharing platters
Easy to fry, bake, or air fry
They can be made ahead and frozen for convenience
Ingredients
For the Filling
8 oz lump crab meat, well drained and picked over for shells
8 oz cream cheese, softened
2 to 3 green onions, finely sliced
1 to 2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce or tamari
½ teaspoon fresh grated ginger or ¼ teaspoon ground ginger
¼ teaspoon white sugar
A pinch of white or black pepper
1 cup shredded mozzarella cheese
For Assembly and Frying
10 to 12 egg roll wrappers
1 tablespoon all-purpose flour mixed with 1½ tablespoons water
Vegetable, canola, or peanut oil for frying
For Serving (Optional)
Sweet and sour sauce
Duck sauce
Soy sauce
Sriracha mayo
Instructions
Prepare the Filling
In a medium bowl, combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, ginger, sugar, and pepper. Mix until smooth and evenly combined. Gently fold in the shredded mozzarella cheese. For best results, refrigerate the filling for 20 to 30 minutes to firm it up.
Assemble the Egg Rolls
Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about two tablespoons of filling just below the center in a horizontal line. Brush the top edges with the flour-water paste. Fold the bottom corner over the filling and roll once. Fold in the left and right sides toward the center, then continue rolling tightly until sealed. Place seam-side down and repeat with remaining wrappers.
Fry the Egg Rolls
Heat 2 to 3 inches of oil in a heavy pot to 350°F (175°C). Fry 3 to 4 egg rolls at a time, seam-side down, turning occasionally, for 2 to 4 minutes until golden brown and crisp. Transfer to a wire rack to drain and stay crispy.
Serve
Allow the egg rolls to cool slightly before serving. Serve hot with your favorite dipping sauces.
Variations
Use imitation crab for a budget-friendly option
Add finely chopped water chestnuts for extra crunch
Swap mozzarella for shredded Monterey Jack
Add a pinch of chili flakes for subtle heat
Tips for the Best Results
Drain the crab thoroughly to avoid soggy filling
Chilling the filling makes rolling easier and cleaner
Do not overfill or the wrappers may burst
Maintain oil temperature for crisp, non-greasy egg rolls
Always seal tightly with the flour paste
Storage Tips
Refrigerate cooked egg rolls in an airtight container for up to 3 days. Reheat in the oven or air fryer to restore crispness.
Uncooked egg rolls can be frozen on a tray, then stored for up to 3 months. Fry or bake directly from frozen.
Serving Suggestions
Serve as an appetizer platter with multiple dipping sauces
Pair with fried rice or lo mein for a complete meal
Add to a party spread with dumplings and spring rolls
FAQs
Can I bake these instead of frying
Yes, bake at 400°F (200°C) for 15 to 20 minutes, flipping halfway and brushing with oil
Can I air fry them
Yes, air fry at 375°F (190°C) for 10 to 12 minutes, flipping once
Can I make them ahead
Yes, assemble and refrigerate for several hours or freeze for later use
Conclusion
Crab Rangoon Egg Rolls are the ultimate crowd-pleasing appetizer, delivering bold flavor, creamy texture, and irresistible crunch in every bite. Whether fried, baked, or air fried, they bring restaurant-quality results to your home kitchen with ease. Perfect for entertaining or indulging, this recipe is guaranteed to disappear fast once served.