Best Crab Rangoon Egg Rolls Recipe (Extra Crispy & Creamy)
These Crab Rangoon Egg Rolls combine everything people love about classic crab rangoon—rich cream cheese, savory crab, and bold flavor—wrapped in a golden, ultra-crispy egg roll shell. They’re perfect as an appetizer, party food, or even a fun dinner idea. Crispy on the outside, creamy on the inside, and impossible to stop eating.
Why You’ll Love This Recipe
Super crispy egg roll wrapper
Creamy, savory crab filling
Easy to prepare ahead of time
Perfect for parties, game day, or family dinners
Tastes just like (or better than) restaurant-style crab rangoon
Ingredients
For the Crab Rangoon Filling
8 oz (225 g) cream cheese, softened
1½ cups crab meat (real crab or imitation crab, finely chopped)
2 green onions, finely chopped
2 cloves garlic, minced
1 teaspoon soy sauce
½ teaspoon Worcestershire sauce (optional)
½ teaspoon sugar
¼ teaspoon black pepper
Pinch of salt (adjust to taste)
½ cup shredded mozzarella or Monterey Jack cheese (optional, for extra creaminess)
For the Egg Rolls
20–24 egg roll wrappers
1 egg, beaten (or water for sealing)
Vegetable oil, for frying
For Dipping (Optional but Recommended)
Sweet chili sauce
Sweet and sour sauce
Spicy mayo
Garlic sauce
Instructions
(Step by Step)
1️⃣ Prepare the Filling
In a large mixing bowl, add the softened cream cheese and mash it with a fork until smooth and creamy.
Add the chopped crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sugar, black pepper, and a small pinch of salt.
Mix everything until well combined and creamy. If using shredded cheese, fold it in at the end.
Taste the mixture and adjust seasoning if needed.
The filling should be thick and creamy, not runny.
2️⃣ Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface in a diamond shape.
Spoon about 2 tablespoons of filling into the center.
Brush the edges with beaten egg or water.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top.
Press gently to seal.
Repeat with the remaining wrappers and filling.
Tip: Keep unused wrappers covered with a damp towel so they don’t dry out.
3️⃣ Fry the Egg Rolls
Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
Carefully place the egg rolls into the hot oil, frying in small batches.
Fry for 3–4 minutes, turning occasionally, until golden brown and crispy.
Remove and place on paper towels to drain excess oil.
Do not overcrowd the pan—this keeps them crispy.
4️⃣ Serve
Serve hot and crispy with your favorite dipping sauces.
Garnish with chopped green onions or sesame seeds if desired.
Optional Cooking Methods
🔸 Air Fryer
Preheat air fryer to 375°F (190°C)
Lightly spray egg rolls with oil
Cook for 10–12 minutes, flipping halfway
🔸 Oven Baked
Preheat oven to 400°F (200°C)
Brush egg rolls with oil
Bake for 18–22 minutes, turning once
Tips for Perfect Crab Rangoon Egg Rolls
Finely chop the crab for smooth filling
Seal tightly to prevent leaking during frying
Fry immediately or freeze uncooked for later use
Add a pinch of ginger or a drop of sesame oil for extra flavor
Final Result
Golden, crunchy egg rolls filled with creamy crab goodness—these Crab Rangoon Egg Rolls are addictive, comforting, and always a hit. Whether for parties, snacks, or family meals, this recipe delivers perfect results every time.