These Crab Rangoon egg rolls are crispy on the outside and rich, creamy on the inside. Filled with crab meat, cream cheese, and the perfect seasonings, then fried until golden brown—they’re the ultimate party appetizer. Make a tray… and watch them disappear!
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Full recipe in the first comments 👇💬 (or add your link here)
Ingredients (makes 10–12)
Filling
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7 oz (200 g) crab meat (fresh or canned, well drained)
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7 oz (200 g) cream cheese, softened
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2 green onions, finely sliced
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1–2 tsp soy sauce
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1 tsp garlic powder (or 1 minced garlic clove)
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1 tsp onion powder (optional)
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½ tsp black pepper
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1 tsp lemon juice (optional)
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Salt if needed
Wrapping & frying
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10–12 egg roll wrappers
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1 egg + 1 tbsp water (egg wash to seal)
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Oil for frying
Instructions
1) Make the filling
Mix cream cheese + crab + green onions + soy sauce + seasonings (and lemon).
Stir until thick and creamy.
2) Roll
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Place wrapper in a diamond shape.
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Add 1–2 tbsp filling in the center.
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Fold sides in, roll tightly.
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Seal the edge with egg wash.
3) Fry
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Heat oil to 340–360°F (170–180°C).
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Fry 2–4 at a time for 3–5 minutes until golden.
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Drain on paper towels.
Air fryer / oven option
Air fryer: lightly oil, 375°F (190°C) for 8–10 min, flip halfway
Oven: 400°F (200°C) for 12–15 min, turn halfway
Best dipping sauces
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Sweet chili sauce 🌶️
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Sriracha mayo
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Soy-ginger dip (soy + ginger + honey)
Make-ahead & storage
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Assemble up to 24 hours ahead (covered in the fridge).
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Freeze uncooked rolls; cook from frozen (add a few minutes).
💬 Sweet chili or sriracha mayo—which team are you? 😄