Crab Rangoon Egg Rolls

These Crab Rangoon Egg Rolls are a delicious, easy-to-make twist on a classic appetizer. The rich, savory filling of crab and cream cheese is wrapped in a crispy egg roll wrapper and fried to golden-brown perfection. Perfect for parties, gatherings, or whenever you’re craving something indulgently tasty.

Ingredients

Ingredient	Quantity
Crab meat, flaked, cooked	½ lb
Cream cheese, softened	16 oz
Green onions, chopped	3
Worcestershire sauce	1–2 tablespoons
Garlic powder	1 teaspoon
Onion powder	½ teaspoon
Egg roll wrappers	8
Oil (for frying)	As needed

Instructions

Instructions

 

1. Prepare the Filling:
   In a mixing bowl, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Stir until smooth. Gently fold in the flaked crab meat until evenly incorporated.

2. Fill the Wrappers:
   Lay an egg roll wrapper flat in a diamond shape. Spoon about 3 tablespoons of the crab mixture into the center of the wrapper.

3. Roll and Seal:
   Fold the bottom corner up over the filling, then fold in the sides. Roll tightly toward the top corner. Dip your finger in water and moisten the top corner to seal the roll. Repeat with remaining wrappers.

4. Fry:
   Heat oil in a deep skillet or pot to 375°F (190°C). Fry the egg rolls in batches for 3–4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.

5. Drain and Serve:
   Remove egg rolls with tongs and place on a paper towel-lined plate to drain excess oil. Serve hot, optionally with sweet chili sauce or soy sauce for dipping