Take the beloved sweet-and-savory filling of Crab Rangoon—lump crab, cream cheese, garlic, and a hint of soy—and wrap it in a crisp egg roll wrapper instead of a wonton. The result? Golden, flaky, deep-fried perfection with a molten, creamy center that’s even more satisfying than the original.
These Crab Rangoon Egg Rolls are the ultimate party appetizer: impressive enough for holidays, easy enough for game day, and guaranteed to disappear faster than you can say “pass the sweet chili sauce.”
Why You’ll Love This Recipe
🦀 All the flavor of Crab Rangoon—amped up with crunch
⏱️ Ready in 30 minutes (including frying!)
🥢 Freezer-friendly—make ahead and fry when needed
💸 Cheaper than takeout—feeds a crowd for under $10
🌶️ Perfect with sweet chili or soy dipping sauce
Ideal for potlucks, New Year’s Eve, or “I need a showstopper—stat!” moments.
Ingredients You’ll Need
(Makes 20–24 egg rolls)
For the Filling:
8 oz (225g) cream cheese, softened
½ lb (225g) lump or claw crab meat, picked over
2 tbsp green onions, finely chopped
1 clove garlic, minced
1 tbsp soy sauce (or tamari for GF)
1 tsp sugar
½ tsp sesame oil
Pinch of white pepper or cayenne (optional)
Optional: 1 tsp Worcestershire sauce for umami depth
For Assembly:
20–24 egg roll wrappers (not wonton—larger and thicker)
1 egg, beaten (for sealing)
Oil for frying (vegetable, canola, or peanut)
For Serving:
Sweet chili sauce
Soy-ginger dipping sauce (soy + rice vinegar + sesame oil + ginger)
Sliced green onions or sesame seeds
💡 Pro Tips:
Gently fold in crab—don’t break up lumps!
Pat crab dry—excess moisture = soggy rolls.
Keep wrappers covered with a damp towel—they dry out fast.
Step-by-Step Instructions (Crispy, Leak-Proof, Foolproof)
see next page
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