Transform two favorite appetizers into one irresistible treat with my Crab Rangoon Egg Rolls recipe! Creamy crab filling in crispy wrappers – easier than you think.
For the Filling
- 8 oz cream cheese, softened
- 1 cup crab meat (imitation or real), finely chopped
- 2 green onions, finely sliced
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Egg Rolls
- 10–12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
Instructions
- Beat softened cream cheese until fluffy in a mixing bowl.
- Fold in chopped crab meat, sliced green onions, garlic powder, Worcestershire sauce, salt, and pepper until well combined.
- Place one egg roll wrapper in diamond position and add 2 tablespoons filling in a line across the center.
- Fold bottom corner over filling, then fold in side corners to create an envelope shape.
- Brush top corner with beaten egg and roll up to seal completely.
- Heat 2 inches of oil to 350°F in a deep skillet or pot.
- Fry egg rolls in batches for 2-3 minutes, turning occasionally, until golden brown.
- Drain on paper towels and serve hot with your favorite dipping sauce.
- Prep Time: 25 minutes
- Cook Time: 15 minutes