Mix cream cheese, seasonings, green onions, and crab meat. Roll filling in egg roll wrappers. Fry until golden and crispy. Serve warm with your favorite dipping sauce.
Let me tell you about the time I accidentally created the perfect party appetizer. I was planning to make traditional crab rangoon for a gathering, but realized I was out of wonton wrappers. With guests arriving in an hour and egg roll wrappers being the only option in my pantry, these crab rangoon egg rolls were born. The result? An addictive crispy on the outside, creamy on the inside treat that disappeared faster than anything I’d ever served.
Why You’ll Love This Recipe
- Combines two favorite appetizers into one irresistible package
- Creates a larger, more substantial version of traditional crab rangoon
- Takes just 25 minutes from start to finish
- Makes an impressive looking appetizer with minimal effort
My neighbor Tom, who claims he “doesn’t like seafood,” ate four of these before asking what was in them. When I mentioned crab, he paused, shrugged, and grabbed another. Sometimes the best endorsements come from the least likely sources!
Simple Ingredients
- Cream Cheese: The velvety base that makes these rolls irresistibly creamy—let it soften properly for easy mixing
- Crab Meat: Brings that sweet, delicate seafood flavor—lump crab is worth the splurge but canned works in a pinch
- Worcestershire Sauce: Adds umami depth that complements the crab perfectly—start with less and add to taste
- Green Onions: Provide fresh, mild onion flavor and pretty color contrast—chop them finely for best distribution
- Egg Roll Wrappers: The unsung heroes that create that perfect crispy shell—they’re much more substantial than wonton wrappers
I’ve found that real crab meat makes a noticeable difference in the final flavor, but I’ve made these with imitation crab in a pinch and they still disappeared just as quickly. Sometimes practicality wins over perfection.
Step-by-Step Instructions
Smooth Filling
Using a food processor creates that perfectly smooth cream cheese base without overworking the crab meat. Pulsing rather than continuous processing preserves some texture in the green onions. The manual stirring of crab at the end prevents it from becoming paste like, maintaining those desirable chunks of seafood throughout.
Strategic Rolling
Positioning the wrapper with a corner facing you creates the longest rolling surface, which means more wrapper layers for structural integrity. That horizontal mound of filling gives you the perfect starting point for a tight roll. Using just the right amount—about three tablespoons—prevents bursting during frying while ensuring generous filling in every bite.
Tight Sealing
That dab of water on the final corner creates a proper seal that prevents the rolls from opening during frying. If you find the wrappers drying out as you work, keep a small bowl of water nearby and dampen the edges as needed. Working relatively quickly also helps prevent the wrappers from becoming brittle.
Oil Temperature
Maintaining that 375°F oil temperature is crucial for proper cooking. Too hot and the outside burns before the inside warms; too cool and the rolls absorb oil, becoming greasy. That’s why frying in small batches is non negotiable—adding too many at once drops the oil temperature dramatically. An instant read thermometer takes the guesswork out of this step.
Quick Frying
The 1 2 minute frying time might seem brief, but these cook quickly due to the pre cooked filling. You’re really just crisping the wrapper and warming the inside. That golden brown color is your visual cue for doneness, rather than strict timing. Proper draining on paper towels absorbs excess oil for the perfect crisp exterior.
You Must Know
- Don’t overstuff or they’ll burst during frying
- Let the oil return to temperature between batches for consistent results
- These are best served immediately while the contrast between crispy exterior and creamy interior is at its peak
My first attempt wasn’t perfect—I overfilled them and several split open in the oil, creating a messy though still delicious situation. I’ve since learned that restraint with filling leads to better structural integrity. Some cooking lessons are learned the hard way!
Serving Suggestions
These egg rolls shine brightest when served with complementary dipping sauces. Sweet and sour sauce provides traditional contrast to the creamy filling, while sweet chili sauce adds a spicy sweet element that works beautifully. For a twist, try a sriracha honey mixture or even a soy ginger dipping sauce. Arrange on a platter with fresh cilantro or additional chopped green onions for a pop of color that elevates the presentation.
Creative Variations
Transform this basic recipe with simple swaps that create entirely new flavor experiences. Add a tablespoon of chopped fresh jalapeño to the filling for a spicy kick. Incorporate a quarter cup of finely diced water chestnuts for surprising crunch throughout. Lobster meat can replace crab for an even more luxurious version perfect for special occasions. For a fusion twist, add a teaspoon of curry powder to the cream cheese mixture and serve with mango chutney.
Prep Ahead Possibilities
These egg rolls are perfect for entertaining because you can prepare them in advance. Make the filling and roll the egg rolls up to 24 hours ahead, storing them in the refrigerator on a parchment lined tray with plastic wrap. Keep them separated to prevent sticking. Fry just before serving for that perfect crispy exterior. Alternatively, you can freeze the uncooked rolls for up to a month—just add an extra minute to the frying time when cooking from frozen.
Egg Roll Wisdom
- Temperature Tip: If you don’t have a thermometer, test the oil by dipping the edge of an egg roll wrapper in—it should bubble immediately but not brown instantly
- Texture Secret: For extra crispy results, double fry by giving them a quick second dip in the oil after they’ve rested for a minute
- Filling Boost: A squeeze of fresh lemon juice in the filling brightens all the flavors without being detectably “lemony”
I’ve been refining this recipe for about three years now, gradually perfecting the spice balance and rolling technique. What started as a kitchen emergency has become one of my signature appetizers that friends and family specifically request. There’s something deeply satisfying about creating a dish that combines the best elements of two favorites while being uniquely its own thing. Sometimes the most memorable recipes come from those moments when we’re forced to improvise!
Frequently Asked Questions
→ Can I bake these egg rolls instead of frying them? Yes, you can bake these for a lighter version! Preheat your oven to 425°F, place the prepared egg rolls on a baking sheet lined with parchment paper, and lightly brush or spray them with oil. Bake for 15-20 minutes, turning halfway through, until golden brown and crispy. They won’t be quite as crispy as the fried version, but they’ll still be delicious with much less oil.
→ What type of crab meat works best for this recipe? Fresh lump crabmeat provides the best flavor and texture, but it can be expensive. Canned lump crabmeat is a good alternative. Avoid imitation crab (surimi) if possible, as it has a different texture and sweetness that doesn’t quite match the authentic crab rangoon flavor. If you do use imitation crab, chop it finely and add a pinch of sugar to better mimic the traditional flavor profile.
→ What dipping sauces pair well with these egg rolls? These versatile egg rolls pair beautifully with several sauces. Sweet and sour sauce is a classic choice that complements the creamy filling. Duck sauce, sweet chili sauce, or a simple soy-ginger dipping sauce also work well. For something different, try a spicy mayo made with sriracha and mayonnaise, or even a honey-mustard sauce for a fusion twist.
→ Can I make these egg rolls ahead of time? Yes! You can prepare the filling and assemble the egg rolls up to 24 hours in advance. Store the uncooked egg rolls in a single layer on a baking sheet covered with plastic wrap in the refrigerator. Separate layers with parchment paper if stacking. Alternatively, you can freeze the uncooked egg rolls for up to 3 months. Cook them directly from frozen, adding an extra 1-2 minutes to the frying time.
→ I don’t have egg roll wrappers. Can I use something else? If you can’t find egg roll wrappers, several alternatives will work. Wonton wrappers can be used to make smaller, bite-sized versions (using less filling per wrapper). Spring roll wrappers (the thin, paper-like ones) can also work but will give a different texture. In a pinch, you could even use flour tortillas cut into quarters, though the texture and flavor will be quite different from traditional egg rolls.
Ingredients
→ For Assembly and Cooking
→ Optional Dipping Sauces
Instructions
In a food processor, combine the softened cream cheese, Worcestershire sauce, garlic powder, and onion powder. Pulse several times until the mixture is smooth and well-blended. Add the chopped green onions and pulse just a few times to incorporate them without completely puréeing them. This will maintain some texture in the filling.
Transfer the cream cheese mixture to a mixing bowl. Gently fold in the crabmeat using a spatula or spoon, being careful not to break up the crab pieces too much. You want to preserve some of the crab texture for the best flavor experience. Taste the mixture and adjust seasonings if needed.
Create a clean, flat workspace for assembling the egg rolls. Place a small bowl of water nearby to use for sealing the wrappers. Have a baking sheet or plate ready to hold the assembled egg rolls before cooking.
Place an egg roll wrapper on your work surface with one corner pointing toward you (in a diamond orientation). Scoop about 3 rounded tablespoons of the crab filling onto the center of the wrapper, forming a short horizontal mound. Fold the bottom corner (the one pointing toward you) up and over the filling, tucking it under the filling slightly. Fold in the left and right corners toward the center, then continue rolling upward until only the top corner remains.
Dip your finger in the bowl of water and moisten the edges of the final corner of the wrapper. Complete the roll, pressing gently to seal the edge. The water acts as a glue to keep the egg roll closed during frying. Place the finished egg roll seam-side down on your prepared baking sheet or plate. Repeat with the remaining wrappers and filling.
In a heavy-bottomed pot or deep saucepan, add enough vegetable oil to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 375°F (190°C). If you don't have a thermometer, you can test if the oil is ready by dipping the handle end of a wooden spoon into it - if small bubbles form around the wood, the oil is ready.
Carefully lower 2-3 egg rolls into the hot oil (depending on the size of your pot - don't overcrowd them). Fry for 1-2 minutes, turning occasionally with tongs or a slotted spoon, until they are golden brown and crispy on all sides. The filling is already fully cooked, so you're just frying until the wrapper is crisp and golden.
Remove the egg rolls using a slotted spoon or tongs and place them on a plate lined with paper towels to absorb excess oil. Allow the oil to return to 375°F before frying the next batch. Continue until all egg rolls are cooked.
Let the egg rolls cool for a few minutes - the filling will be extremely hot right after frying. Slice them diagonally in half if desired for a more appetizing presentation. Serve warm with your choice of dipping sauces.
Notes
- These Crab Rangoon Egg Rolls combine two popular Asian-inspired appetizers into one delicious treat - the creamy crab filling of crab rangoon with the crispy wrapper of an egg roll.
- For the best flavor, use real lump crabmeat rather than imitation crab. If you must use imitation crab, chop it finely and consider adding a pinch of sugar to mimic the natural sweetness of real crab.
- The amount of Worcestershire sauce can be adjusted to your taste - start with 1 tablespoon and add more if you prefer a stronger flavor.
- These egg rolls can be prepared ahead of time and frozen before cooking. Freeze them in a single layer, then transfer to a freezer bag for storage up to 3 months. When ready to cook, fry them directly from frozen, adding 1-2 minutes to the cooking time.
- Food processor
- Mixing bowl
- Heavy-bottomed pot or deep saucepan for frying
- Cooking thermometer (optional but helpful)
- Tongs or slotted spoon
- Paper towels
- Baking sheet or plate for holding assembled egg rolls
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
- Calories: ~
- Total Fat: ~
- Total Carbohydrate: ~
- Protein: ~
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