Crab Rangoon Egg Rolls
Crispy golden egg rolls filled with a creamy crab and cream cheese filling, served with sweet chili dipping sauce. Ready in under 45 minutes and perfect for parties, game day, or a fun weeknight snack.
Equipment
- 1 Large Mixing Bowl
- 1 Deep Skillet or Heavy-Bottomed Pot for frying
- 1 Cooking Thermometer to monitor oil temperature
- 1 Tongs
- 1 Pastry Brush for sealing wrappers
- 1 Paper Towel-Lined Plate for draining
Ingredients
Filling
- 8 oz cream cheese softened at room temperature
- 8 oz imitation crab meat or real lump crab shredded into small pieces
- 3 green onions thinly sliced
- 1 tsp garlic powder
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce optional
- salt and black pepper to taste
For Rolling
- 12 egg roll wrappers kept covered with a damp towel
- 2 tbsp water or egg wash for sealing edges
- 2 cups vegetable oil for frying
Dipping Sauce
- sweet chili sauce for serving
- soy sauce with rice vinegar optional alternative dip
Instructions
- Soften the cream cheese by setting it out at room temperature for at least 30 minutes before you start mixing.
- Shred the imitation crab into small, uneven pieces. If using real crab, gently flake it and drain thoroughly.
- Mix the filling by combining cream cheese, crab, green onions, garlic powder, soy sauce, and Worcestershire sauce in a large bowl. Stir until smooth and fully combined.
- Taste and adjust seasoning. Add a pinch of salt or a little more soy sauce if needed.
- Lay out one egg roll wrapper on a clean surface in a diamond shape, with one corner pointing toward you.
- Add about two tablespoons of filling onto the lower third of the wrapper. Do not overfill.
- Fold the bottom corner up over the filling, then fold in both sides. Roll tightly toward the top corner.
- Seal the top corner with water or egg wash and press firmly. Set aside and repeat with remaining wrappers.
- Heat about two inches of vegetable oil in a deep skillet to 350°F. Use a thermometer for accuracy.
- Fry three to four egg rolls at a time. Do not crowd the pan. Fry for three to four minutes, turning with tongs, until deep golden brown on all sides.
- Transfer to a paper towel-lined plate. Let rest for two minutes, then serve hot with dipping sauce.
Notes
Keep unused egg roll wrappers covered with a damp paper towel to prevent drying. For a lighter option, bake at 400°F for 20 minutes or air fry at 390°F for 8 to 10 minutes. Uncooked rolled egg rolls can be frozen for up to two months and fried straight from frozen.