Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls


For the Filling:

  • 8 oz (225g) cream cheese, softened
  • 8 oz (225g) crab meat (fresh, canned, or imitation), finely chopped
  • 2 green onions, finely chopped
  • 1 garlic clove, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper

For the Egg Rolls:

  • 12 egg roll wrappers
  • Water (for sealing the wrappers)
  • Oil for frying (vegetable or canola oil)


  • Sweet and sour sauce, for serving


1. Prepare the Filling:

  1. Mix Ingredients: In a large mixing bowl, combine the softened cream cheese, crab meat, green onions, minced garlic, Worcestershire sauce, soy sauce, garlic powder, onion powder, salt, and black pepper.
  2. Blend: Mix until well combined and smooth. Taste and adjust seasoning if necessary.

2. Assemble the Egg Rolls:

  1. Lay Out Wrapper: Lay one egg roll wrapper on a clean, dry surface with one of the corners pointing towards you (like a diamond shape).
  2. Add Filling: Place about 2 tablespoons of the crab mixture in the center of the wrapper.
  3. Fold and Roll:
    • Fold the bottom corner over the filling, tucking it in snugly.
    • Fold in the two side corners towards the center.
    • Roll the wrapper tightly towards the top corner, sealing the edge with a little water.
  4. Repeat: Continue with the remaining wrappers and filling.

3. Fry the Egg Rolls:

  1. Heat Oil: Heat about 2 inches of oil in a large pot or deep skillet to 350°F (175°C).
  2. Fry Rolls: Carefully add a few egg rolls at a time to the hot oil, making sure not to overcrowd the pot.
  3. Cook: Fry the egg rolls for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
  4. Drain: Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
  5. Repeat: Continue frying the remaining egg rolls.

4. Serve:

  1. Serve Hot: Serve the Crab Rangoon Egg Rolls hot with sweet and sour sauce or your favorite dipping sauce.


  • Softening Cream Cheese: Make sure the cream cheese is softened to make mixing easier.
  • Draining Crab Meat: If using canned crab meat, drain it well before mixing it with the other ingredients.
  • Freezing for Later: To make these ahead of time, you can assemble the egg rolls and freeze them before frying. Fry them directly from frozen, adjusting the cooking time as needed.

Enjoy your delicious Crab Rangoon Egg Rolls!

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