They’re also surprisingly easy to make. You can use imitation crab or fresh lump crab depending on your budget and preference, and they can be fried, baked, or air-fried while keeping that iconic crispy texture. Serve them with a sweet chili dipping sauce, soy-ginger glaze, or spicy sriracha mayo for an extra punch of flavor. These Crab Rangoon Egg Rolls aren’t just a recipe — they’re a crowd-pleaser, a conversation starter, and a crunchy, creamy masterpiece that brings restaurant-quality flavor to your own table.
Ingredients:
- 8 oz cream cheese, softened
- 1 cup crab meat (fresh, canned, or imitation), shredded
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp soy sauce
- ½ tsp Worcestershire sauce
- ¼ tsp black pepper
- 10 egg roll wrappers
- 1 egg (beaten, for sealing)
- Oil for frying
Instructions:
- In a bowl, combine cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, and pepper. Mix until smooth.
- Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you. Add about 2 tablespoons of filling in the center.
- Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Brush the top corner with beaten egg to seal.
- Heat oil in a pan to 350°F (175°C). Fry egg rolls for 3–4 minutes per side until golden and crisp.
- Drain on paper towels, let cool slightly, and serve warm with sweet chili sauce or your favorite dip.