Take the classic sweet-and-savory Crab Rangoon filling—lump crab, cream cheese, garlic, and a touch of soy—and wrap it in a crisp egg roll wrapper instead of a wonton. The result? Golden, flaky, deep-fried perfection with a molten, creamy center that’s even more irresistible than the original.
These Crab Rangoon Egg Rolls are the ultimate party appetizer: fancy enough for holidays, easy enough for game day, and guaranteed to vanish faster than you can say, “Pass the sweet chili sauce!”
Why You’ll Love This Recipe
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🦀 All the flavor of Crab Rangoon, now extra crunchy
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⏱️ Ready in just 30 minutes, including frying
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🥢 Freezer-friendly: prep ahead, fry later
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💸 Budget-friendly: feeds a crowd for under $10
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🌶️ Perfect with sweet chili or soy-based dipping sauces
Ideal for potlucks, New Year’s Eve, or any time you need a show-stopping appetizer.
Ingredients
(Makes 20–24 egg rolls)
Filling:
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8 oz (225g) cream cheese, softened
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½ lb (225g) lump or claw crab meat, picked over
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2 tbsp green onions, finely chopped
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1 clove garlic, minced
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1 tbsp soy sauce (or tamari for GF)
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1 tsp sugar
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½ tsp sesame oil
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Pinch of white pepper or cayenne (optional)
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Optional: 1 tsp Worcestershire sauce for extra umami
Assembly:
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20–24 egg roll wrappers (larger than wontons)
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1 egg, beaten (for sealing)
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Oil for frying (vegetable, canola, or peanut)
For Serving:
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Sweet chili sauce
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Soy-ginger dipping sauce (soy + rice vinegar + sesame oil + ginger)
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Sliced green onions or sesame seeds
💡 Pro Tips:
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Gently fold in crab to keep chunks intact.
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Pat crab dry—too much moisture = soggy rolls.
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Keep wrappers covered with a damp towel; they dry out fast.
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