🦀 Crab Rangoon Egg Rolls
Crispy, golden egg rolls filled with creamy crab, tangy cream cheese, green onions, and a touch of garlic. Serve with sweet chili sauce for the perfect appetizer!
Ingredients
For the filling:
8 oz (225 g) cream cheese, softened
8 oz (225 g) lump crab meat, drained and flaked
2 green onions, finely chopped
1 clove garlic, minced
1 tbsp mayonnaise
1 tsp Worcestershire sauce
1 tsp soy sauce
½ tsp garlic powder
¼ tsp onion powder
¼ tsp black pepper
½ cup shredded mozzarella or cheddar cheese, optional
For the egg rolls:
12 egg roll wrappers
1 tbsp water, for sealing
Vegetable oil, for frying
For serving:
Sweet chili sauce
Soy sauce or spicy mayo, optional
Instructions
Make the filling:
In a medium bowl, beat the softened cream cheese until smooth. Add crab meat, green onions, garlic, mayonnaise, Worcestershire sauce, soy sauce, garlic powder, onion powder, pepper, and optional shredded cheese. Mix until well combined.
Fill the wrappers:
Place one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2 tablespoons of filling across the lower third of the wrapper.
Roll:
Fold the bottom corner over the filling. Fold in the two side corners, then roll tightly toward the remaining corner. Brush the edge with a little water and press to seal.
Heat the oil:
Pour about 2 inches of vegetable oil into a deep skillet or pot. Heat to 350°F (175°C).
Fry:
Carefully place the egg rolls into the hot oil, working in batches so you don’t overcrowd the pan. Fry for about 3–4 minutes, turning occasionally, until crisp and golden brown.
Drain:
Remove with tongs or a slotted spoon and place on a paper towel-lined plate or wire rack.
Serve:
Let cool for a few minutes, then serve hot with sweet chili sauce for dipping.
🔥 Air Fryer Method
Brush or spray the assembled egg rolls lightly with oil. Air fry at 400°F (200°C) for 8–10 minutes, turning halfway through, until golden and crispy.
⭐ Tips
Make sure the crab is well drained so the filling isn’t watery.
Don’t overfill the wrappers or they may burst while cooking.
For extra Rangoon flavor, add ½ tsp rice vinegar to the filling.
For a spicy version, add ½ tsp sriracha or a pinch of red pepper flakes.
