Crispy golden egg rolls stuffed with rich, creamy crab rangoon filling—an irresistible, crunchy appetizer for parties or seafood lovers.
Why You’ll Love This Recipe
- Crispy and creamy in every bite
- Perfect for parties and entertaining
- A unique twist on traditional crab rangoon
- Easy to make with minimal prep
- Rich in flavor and texture
- Dippable with your favorite sauces
- Can be made ahead and frozen
- Impressive yet simple to prepare
Ingredients
- 16 ounces (450g) cream cheese, softened
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 green onions, chopped
- 8 ounces (225g) fresh crabmeat, flaked
- 8 large egg roll wrappers
- Vegetable oil, for frying
Directions
- In a large bowl, mix cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions until smooth
- Gently fold in the flaked crabmeat until fully combined
- Lay an egg roll wrapper with a corner pointing toward you. Add 3 tablespoons of the filling across the center
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Moisten the tip with water to seal
- Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 375°F (190°C)
- Fry a few egg rolls at a time for 2–3 minutes, turning until golden and crispy
- Remove from oil and drain on paper towels. Repeat with remaining rolls
- Serve warm with sweet and sour sauce, duck sauce, or your favorite dip
Servings and timing
- Servings: 8 egg rolls
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Calories: Approximately 250 kcal per egg roll
Variations
- Spicy version: Add a dash of sriracha or diced jalapeños to the filling
- Baked alternative: Brush with oil and bake at 400°F for 15–18 minutes
- Shrimp swap: Substitute crab with chopped cooked shrimp
- Veggie style: Add finely chopped bell peppers or cabbage
- Mini rolls: Use smaller wrappers for bite-sized party appetizers
- Asian flair: Mix in a bit of soy sauce or sesame oil for depth
Storage/reheating
- Refrigerator: Store cooked egg rolls in an airtight container for up to 3 days
- Freezer: Freeze uncooked or cooked egg rolls individually, then store in a freezer-safe bag for up to 2 months
- Reheat: Reheat in a 375°F oven or air fryer for 5–7 minutes until crisp. Avoid microwaving to maintain crunch
FAQs
Can I use imitation crab instead of fresh crabmeat?
Yes, imitation crab works well as a more affordable option and still delivers great flavor.
How do I keep the egg rolls from getting soggy?
Drain well on paper towels after frying and avoid stacking them while hot.
Can I bake these instead of frying?
Absolutely. Brush them with oil and bake at 400°F until golden and crisp.
What’s the best dipping sauce for these egg rolls?
Sweet and sour sauce, duck sauce, or spicy mayo all pair beautifully.
How do I prevent the wrappers from tearing?
Handle gently and avoid overfilling; sealing with water helps keep them intact.
Can I make these ahead of time?
Yes, assemble them a day ahead and refrigerate, or freeze for longer storage.
Do I need to cook the crab beforehand?
If using fresh crabmeat, it’s usually already cooked. Just ensure it’s well-drained.
How can I reheat leftovers to stay crispy?
Use an oven or air fryer to reheat at 375°F until warmed through and crunchy.
What oil is best for frying?
Vegetable, canola, or peanut oil are great options due to their high smoke points.
Are these gluten-free?
Use gluten-free egg roll wrappers if available and check labels on all ingredients.
Conclusion
Golden Crab Rangoon Egg Rolls are the ultimate combination of creamy, savory filling and crunchy exterior. Whether you’re serving them as a starter, snack, or party highlight, they’re sure to impress. With simple ingredients, easy instructions, and customizable variations, this fusion favorite is a must-try for any food lover.
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Golden Crab Rangoon Egg Rolls
- Total Time: 25 minutes
- Yield: 8 egg rolls 1x
Description
Crispy golden egg rolls stuffed with rich, creamy crab rangoon filling—an irresistible, crunchy appetizer for parties or seafood lovers.
Ingredients
16 oz (450g) cream cheese, softened
2 Tbsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
3 green onions, chopped
8 oz (225g) fresh crabmeat, flaked
8 large egg roll wrappers
Vegetable oil, for frying
Instructions
Mix cream cheese, Worcestershire sauce, garlic and onion powders, and green onions until smooth.
Fold in flaked crabmeat.
Place 3 Tbsp filling on a wrapper; roll tightly, sealing edges with water.
Heat oil to 375°F (190°C) in a skillet or Dutch oven.
Fry egg rolls 2–3 mins until golden brown, turning occasionally.
Drain on paper towels.
Serve warm with sweet and sour or duck sauce.
Notes
- Use real crab for best flavor, or imitation crab for a budget option.
- Keep wrappers covered with a damp cloth to prevent drying.
- Fry in small batches for even cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Deep-Fried
- Cuisine: American