I love this twist on traditional crab rangoon because it’s got a little heat, a lot of texture, and tons of flavor. The green chiles bring a subtle smokiness that pairs perfectly with the richness of the crab and cream cheese. Wrapped in egg roll wrappers and fried (or air-fried!) to a crispy finish, these are an easy win for game day, parties, or just when I want something fun and shareable.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz cream cheese, softened
1 cup cooked lump crab meat (or imitation crab)
1/2 cup canned diced green chiles (drained)
1/4 cup chopped green onions
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
12–14 egg roll wrappers
Water (for sealing edges)
Oil for frying (or cooking spray for air frying)
Optional: Sweet chili sauce or jalapeño ranch for dipping
Directions
In a mixing bowl, I combine the softened cream cheese, crab meat, green chiles, green onions, garlic powder, onion powder, salt, and pepper. I mix until the filling is smooth and evenly combined.
I lay out an egg roll wrapper with one corner facing me like a diamond. I spoon about 2 tablespoons of the filling into the center.
I fold the bottom corner up over the filling, then fold in the sides and roll tightly. I seal the edge with a dab of water so it holds.
To Fry: I heat oil in a deep skillet or pot to 350°F and fry the egg rolls in batches for 3–4 minutes, until golden and crisp. I transfer them to a paper towel–lined plate.
To Air Fry: I spray the egg rolls lightly with cooking spray, place them in a single layer in the air fryer at 390°F, and cook for about 8–10 minutes, flipping halfway through.
Servings and timing
This recipe makes 12–14 egg rolls and takes about 30–35 minutes total, including prep and cooking time. They’re great fresh, but I also love that they reheat well.
Variations
I sometimes add a splash of lime juice to brighten the filling or stir in some chopped jalapeños for more heat. Smoked paprika or chipotle powder also work great in the mix. And if I want a fusion flair, I dip them in sriracha mayo or mango chutney instead of the usual sauces.
Storage/reheating
Leftover egg rolls can be stored in the fridge for up to 3 days. I reheat them in the oven or air fryer at 375°F until they’re hot and crispy again—about 6–8 minutes. I avoid microwaving since that makes them soggy.
FAQs
Can I use imitation crab?
Yes, I’ve made these with both lump crab and imitation crab. Either works well—just shred the imitation crab before mixing.
How spicy are these egg rolls?
They’re mild, thanks to the green chiles. If I want more kick, I add jalapeños or hot sauce to the filling.
Can I freeze these?
Absolutely. I freeze them after assembling but before frying. Then I cook them straight from frozen, adding a few minutes to the cooking time.
What dipping sauce pairs best?
I love serving these with sweet chili sauce, jalapeño ranch, or even a zesty lime aioli. They all balance the richness of the filling.
Can I bake these instead of frying?
Yes. I brush them lightly with oil and bake at 400°F for about 15–20 minutes, flipping halfway through until crisp and golden.
Conclusion
Green Chile Crab Rangoon Egg Rolls are a crispy, creamy appetizer that always disappears fast. I love their mix of bold flavor, rich texture, and that irresistible crunch. Whether I’m hosting friends or just treating myself to something a little extra, these egg rolls never disappoint.
Crispy, creamy, and loaded with bold Southwest flavor, these Green Chile Crab Rangoon Egg Rolls are the ultimate party appetizer or game-day snack.
Author:Ella
Prep Time:15 minutes
Cook Time:15–20 minutes
Total Time:30–35 minutes
Yield:12–14 egg rolls
Category:Appetizer, Party Food, Finger Foods
Method:Frying, Air Fryer, Baking (optional)
Cuisine:Asian Fusion, Southwestern-Inspired
Ingredients
8 oz cream cheese, softened
1 cup cooked lump crab meat (or imitation crab, shredded)
½ cup canned diced green chiles, drained
¼ cup chopped green onions
1 tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste
12–14 egg roll wrappers
Water (for sealing edges)
Oil for frying or cooking spray (for air frying)
Optional for Serving:
Sweet chili sauce
Jalapeño ranch
Sriracha mayo or lime aioli
Instructions
Make the Filling:
In a mixing bowl, combine cream cheese, crab meat, green chiles, green onions, garlic powder, onion powder, salt, and pepper. Mix until smooth and fully combined.
Assemble the Egg Rolls:
Place an egg roll wrapper in a diamond shape. Spoon about 2 tablespoons of filling into the center.
Fold up the bottom corner, then fold in the sides and roll tightly. Seal the edge with water.
Cook the Egg Rolls:
To Fry:
Heat oil in a skillet to 350°F.
Fry egg rolls in batches for 3–4 minutes, or until golden and crisp.
Drain on a paper towel–lined plate.
To Air Fry:
Preheat air fryer to 390°F.
Lightly spray egg rolls with cooking spray.
Air fry in a single layer for 8–10 minutes, flipping halfway through.
Serve & Garnish:
Serve hot with dipping sauce of choice. Garnish with extra green onions or cilantro if desired.
Notes
Add jalapeños or a dash of chipotle powder for extra heat.
A splash of lime juice in the filling adds brightness.
Try baking at 400°F for 15–20 minutes as a lighter alternative.
Pair with mango chutney or zesty lime aioli for fusion flair.
