Green Chile Crab Rangoon Egg Rolls
Crispy, creamy, and loaded with bold Southwest flavor, these Green Chile Crab Rangoon Egg Rolls are the ultimate party appetizer or game-day snack.
- 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.
Find it online: https://elladishes.com/green-chile-crab-rangoon-egg-rolls/
