Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls are the ultimate fusion appetizer — crispy, creamy, and irresistibly crave-worthy. Imagine the creamy filling of a crab rangoon wrapped in a crunchy egg roll shell. Perfect for parties, game day, or just a fun twist on takeout favorites! 🦀🥢✨

🥡 Crab Rangoon Egg Rolls

🕒 Prep Time: 15 minutes

⏱️ Cook Time: 10–12 minutes

🍽️ Makes: 10–12 egg rolls

📝 Ingredients

• 8 oz cream cheese, softened

• 6 oz imitation crab meat or lump crab meat, chopped

• 2 green onions, thinly sliced

• 1 tsp Worcestershire sauce

• ½ tsp garlic powder

• ¼ tsp onion powder

• Salt & pepper, to taste

• 10–12 egg roll wrappers

• Oil, for frying (vegetable or canola)

• Optional: Sweet chili sauce or duck sauce, for dipping

👩‍🍳 Instructions

🔹 1. Make the Filling

In a medium bowl, mix until smooth:

• Cream cheese

• Crab meat

• Green onions

• Worcestershire sauce

• Garlic powder, onion powder, salt, and pepper

🔹 2. Fill the Egg Rolls

1. Place an egg roll wrapper in a diamond shape (one corner pointing at you).

2. Spoon 2–3 tablespoons of filling into the center.

3. Fold the bottom corner up over the filling.

4. Fold in the sides, then roll up tightly.

5. Seal the edge with a dab of water.

📌 Tip: Keep unused wrappers under a damp towel to prevent drying out.

🔹 3. Fry the Egg Rolls

• Heat oil to 350°F (175°C) in a deep skillet or fryer.

• Fry egg rolls 2–3 at a time for 3–4 minutes, turning occasionally, until golden brown.

• Drain on paper towels.

🔹 4. Serve

Serve warm with sweet chili sauce, soy sauce, or sweet & sour sauce for dipping.

🔁 Variations

• Air fryer option: Brush or spray with oil and air fry at 375°F for 8–10 minutes, flipping halfway.

• Baked: Bake at 400°F for 15–18 minutes until crispy.

• Add a little sriracha or hot sauce to the filling for heat.

• Use real crab for a more luxurious version.

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