Crab Rangoon Egg Rolls
These crunchy egg rolls are stuffed with rich cream cheese and crab filling, delivering the ultimate takeout-style appetizer at home.
- Prep Time: 15 minutes (+ chilling time)
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 egg rolls
- Category: Appetizer
- Method: Frying / Air Frying
- Cuisine: Asian-Inspired
Ingredients
8 oz cream cheese, softened
1 teaspoon sugar
2 teaspoons soy sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup green onions, thinly sliced
1/2 lb jumbo lump crab meat, drained and dried
12 egg roll wrappers
Egg wash (1 egg + 2 teaspoons water) or water
Vegetable oil for frying or nonstick spray for air frying
Instructions
In a mixing bowl, combine cream cheese, sugar, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until smooth.
Add green onions and crab meat, then mix gently until evenly combined.
Cover and chill the filling for at least 1 hour or up to 24 hours.
Place 2–3 tablespoons of filling in the center of each egg roll wrapper.
Brush edges with egg wash or water, then roll tightly and seal.
Frying Method: Heat 1–2 inches of oil to 350°F (175°C). Fry egg rolls in batches for 1–2 minutes per side until golden brown. Drain on paper towels.
Air Fryer Method: Preheat air fryer to 325°F (160°C). Spray basket and egg rolls with nonstick spray. Cook for 3 minutes, flip, then cook another 2–3 minutes until crispy.
Serve hot with your favorite dipping sauces.
Notes
Serving Tips:
Serve immediately for the crispiest texture.
Pair with sweet chili sauce, soy sauce, or sriracha mayo.
Garnish with sliced green onions or sesame seeds for presentation.
Great alongside fried rice, lo mein, or Asian-style salads.
Storage Tips:
Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Freeze cooked or uncooked egg rolls in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Reheating:
Oven/Air Fryer: 350°F for 5–8 minutes until crispy
Stovetop: Reheat with a little oil for 2–3 minutes per side
Microwave: 30–60 seconds (less crispy)
Find it online: https://elladishes.com/crab-rangoon-egg-rolls/
