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Crab Rangoon Eggroll
Crab Rangoon egg rolls combine crispy wrappers with a creamy, savory crab filling for the ultimate appetizer. These quick, crunchy bites make any occasion delicious!
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Crab rangoon eggroll is a crispy, cheesy delight, perfect for any snack craving! These golden eggrolls burst with creamy crab filling. In under thirty minutes, you can whip up this crowd-pleasing appetizer. Serve them hot with a tangy dipping sauce for an irresistible treat!
This recipe is super easy to follow, with step-by-step photos and directions to guide you. Discover pro tips and tricks for perfect eggrolls every time. Plus, we’ve answered the most frequently asked questions to make sure your cooking experience is a breeze!
More Recipes ⭐ Shrimp with Ramen | Ginger Beef | Crab Rangoon Dip
These crab rangoon eggrolls are a mouthwatering treat that takes less than thirty minutes to make! The crispy, golden wrappers hold a creamy, savory crab filling that’s simply irresistible. These eggrolls are perfect for parties, potlucks, or fun family dinners. The combination of crunchy texture and rich, cheesy filling makes this recipe stand out. Once you try these at home, you’ll never want takeout again!
Ingredients
What you'll need to make this Crab Rangoon with Egg Roll Wrappers recipe:
- 16 ounces of cream cheese, softened to room temperature
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 2 (6-ounce) cans of lump crab meat, liquids drained well
- ⅓ cup of thinly sliced green onions
- 12 large egg roll wrappers
- Canola oil for frying (amount will vary according to the size of your frying pot)
For The Egg Wash (for sealing the wrappers):
- 1 large egg, room temperature
- 1 teaspoon water
For The Optional Garnish:
- 1-2 tablespoons of thinly sliced green onions
- Bottled sweet chili sauce for dipping
Substitutions and Additions
Personalize your crab rangoon rolls by swapping out ingredients and adding tasty extras! These simple changes can make your eggrolls uniquely yours. Here are some top substitutions and additions:
Spice it Up: Mix in a dash of sriracha or chili flakes for a spicy kick.
Substitute Crab: Use shrimp or imitation crab for a different seafood twist in your crab rangoon eggrolls.
Substitute Cream Cheese: Swap with ricotta or goat cheese for a tangier, creamier filling.
Add Veggies: Add finely chopped green onions, carrots, or bell peppers for extra crunch and flavor.
How to Make Crab Rangoon Egg Rolls
Follow along with our step-by-step pictures and easy instructions to make these tasty crab rangoon eggrolls. Check out the tips and tricks below for perfect results every time. Let’s get started and make these crispy, creamy bites!
Pro Tip
If you don’t want to fry your egg rolls right away, you can arrange them on a sheet pan lined with parchment paper, cover them tightly with plastic, and store them in the fridge for up to one day.
FIRST STEP: In the insert of an electric deep fryer, add enough canola oil to meet the fill line of the deep fryer. Heat your oil to 350°F.
Pro Tip
If you don’t have an electric deep fryer, you can use a large, heavy-duty pot to fry your crab rangoon egg rolls. Fill the pot about half full with canola oil and use a candy thermometer to keep an accurate temperature in your pot for frying.
You may need to adjust the heat to your burner accordingly to maintain a consistent oil temperature between 350-355°F.
SECOND STEP: In a medium mixing bowl, add the softened cream cheese, Worcestershire sauce, garlic powder, and onion powder.
Using a spoon or rubber spatula, combine together until smooth and all the ingredients are fully incorporated.
Pro Tip
Make sure your cream cheese is at room temperature so you don’t have lumps in your crab and cream cheese mixture.
THIRD STEP: Gently fold the drained lump crab meat and thinly sliced green onions into the cream cheese mixture. Be careful not to break up the crab meat too much.
FOURTH STEP: Whisk together the egg and water in a small bowl to create an egg wash.
FIFTH STEP: On a clean work surface, lay out a single egg roll wrapper in the shape of a diamond with points of the corners at the top and bottom.
Brush a 1-inch border on all four sides of the egg roll wrapper, using a pastry brush, with a thin layer of the egg wash.
SIXTH STEP: Using a 1½ tablespoon cookie scoop, scoop out two spoonfuls of the crab rangoon mixture and place them into the center of the egg roll wrapper.
Gently shape the filling into a 3½ to 4-inch sized log shape going in a horizontal direction.
SEVENTH STEP: Fold over the left side so that the corner reaches the center of the crab rangoon mixture. Fold the right side over so that the points overlap each other.
EIGHTH STEP: Fold the top portion over the overlapping sides, then gently roll the egg roll down while being sure to tuck in any excess egg roll wrapper as you roll until your crab rangoon egg roll is tightly rolled.
You can add a little additional egg wash if you need to seal down any loose egg roll wrapper.
NINTH STEP: Place the rolled crab rangoon egg roll onto a large tray lined with a piece of parchment paper.
TENTH STEP: Repeat steps three to seven until all your crab rangoon egg rolls have been assembled.
ELEVENTH STEP: Place three to four crab rangoon egg rolls into the deep fryer basket, then lower the basket into the hot oil.
Fry for two to three minutes or until golden brown. You can gently move your fryer basket to keep the egg rolls from sticking to each other.
Pro Tip
If you are frying in a large pot, you can use a spider scoop to gently lower your egg rolls into the hot oil and move your crab rangoon egg rolls around so that they crisp and fry up evenly. Then, you will use your spider to gently lift the fried egg rolls out of the hot oil and place them onto a paper towel-lined plate to absorb any excess oil.
TWELFTH STEP: Gently lift the fried egg rolls from the hot oil and place them onto a paper towel-lined plate to absorb any excess oil.
THIRTEENTH STEP: Repeat steps 10-12 until you have fried up all of the crab rangoon egg rolls.
FOURTEENTH STEP: Place the crab rangoon egg rolls that have drained off any excess oil onto a serving platter.
Garnish with a sprinkle of additional thinly sliced green onions and a small bowl with sweet chili sauce for dipping.
How To Serve Crab Rangoon Egg Rolls
This crab rangoon roll recipe works for so many fun occasions! Serve at parties, family dinners, or seasonal gatherings. Here are some great ways to enjoy them:
- Perfect for Parties: These eggrolls make the ultimate party snack with their crispy shell and creamy filling. Pair them with homemade sweet and sour sauce or some chicken drumsticks for a crowd-pleasing spread.
- Fun Family Dinner: Kids and adults love these crunchy, cheesy bites! Serve them with fried rice or kung pao chicken for an exciting dinner night.
- Great for Game Day: These eggrolls are the perfect finger food for cheering on your team. Add spicy buffalo wings or sweet and sour meatballs for a winning lineup!
Why You'll Love This Crab Rangoon Egg Roll Recipe
Crab rangoon eggrolls are a reader favorite crunchy appetizer for so many delicious reasons:
- Crispy and Creamy Delight: These eggrolls combine a golden, crunchy wrapper with a rich, creamy crab filling. Each bite offers a satisfying texture and flavor combo that’s hard to resist.
- A Crowd-Pleasing Classic: Whether you’re making these for a party, a potluck, or a fun dinner, everyone loves them. Their cheesy, savory goodness keeps guests coming back for more.
- Easy and Quick to Make: This recipe delivers incredible taste in just 30 minutes. It’s perfect for busy nights when you want something tasty and homemade.
Crab rangoon eggrolls aren’t just a snack—they’re a guaranteed hit that turns any moment into something special!
Recipe FAQ
How do you keep crab rangoon eggrolls crispy?
Fry them in hot oil until golden brown, then drain on paper towels to remove excess oil and keep them crunchy.
Can you bake crab rangoon eggrolls instead of frying?
Yes! Brush them with oil and bake at 400°F for fifteen to twenty minutes until golden and crispy.
What kind of crab works best for crab rangoon eggrolls?
Use fresh crab meat for the best flavor, or imitation crab for an easy and budget-friendly option.
How do you prevent eggrolls from bursting while frying?
Make sure not to overfill the wrappers, and seal the edges tightly with water to avoid bursting.
Serving FAQ
What’s the best way to serve crab rangoon eggrolls at a party?
Slice the eggrolls in half diagonally for easy grabbing. Serve them on a platter with dipping sauce for extra flavor.
Should I serve crab rangoon eggrolls warm or cold?
Always serve them warm! The crispy shell and creamy filling taste best when fresh and hot.
Can you serve crab rangoon eggrolls as an appetizer?
Yes! These eggrolls are the perfect bite-sized appetizer to kick off any meal or gathering.
How do you make crab rangoon eggrolls look more appealing?
Garnish them with chopped green onions or sesame seeds for a pop of color and a fancy touch.
Storage FAQ
Follow the directions, tips, and tricks below for the best way to store, make ahead, and reheat your crab rangoon eggrolls. Whether you’re saving leftovers or prepping in advance, we’ve got you covered!
Can I prepare crab rangoon eggrolls ahead of time?
Yes, assemble the eggrolls ahead of time. Store them uncooked in the fridge, covered tightly, for up to one day.
What’s the best way to store leftover crab rangoon eggrolls?
Place any leftovers in an airtight container. Store them in the fridge for up to three days.
Can I freeze crab rangoon eggrolls?
Yes, freeze the uncooked eggrolls in a single layer. Once frozen, transfer them to a freezer bag for up to two months.
How do I reheat crab rangoon eggrolls?
Reheat them in the oven at 350°F for ten to fifteen minutes until crispy and heated through. Avoid microwaving to keep them crunchy.
Crab Rangoon Eggroll
Crab Rangoon egg rolls combine crispy wrappers with a creamy, savory crab filling for the ultimate appetizer. These quick, crunchy bites make any occasion delicious!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 16 ounces cream cheese (softened to room temperature)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 12 ounces lump crab meat (liquids drained well (Bumble Bee brand))
- ⅓ cup green onions (thinly sliced)
- 12 large egg roll wrappers
- Canola oil (for frying amount will vary according to the size of your frying pot)
Egg Wash (for sealing the wrappers)
- 1 large egg (room temperature)
- 1 teaspoon water
Optional Garnish
- 1 to 2 tablespoons thinly sliced green onions
- Bottled sweet chili sauce (for dipping)
DIRECTIONS
- In the insert of an electric deep fryer, add enough canola oil to meet the fill line of the deep fryer. Heat your oil to 350°F.
- In a medium mixing bowl, add the softened cream cheese, Worcestershire sauce, garlic powder, and onion powder. Using a spoon, or rubber spatula, combine together until smooth and all the ingredients are fully incorporated.
- Gently fold the drained lump crab meat and thinly sliced green onions into the cream cheese mixture. Be careful not to break up the crab meat too much.
- Whisk together the egg and water in a small bowl to create an egg wash.
- On a clean work surface, lay out a single egg roll wrapper in the shape of a diamond (with points of the corners at the top and bottom. Brush a 1-inch border on all four sides of the egg roll wrapper, using a pastry brush, with a thin layer of the egg wash.
- Using a 1½ tablespoon cookie scoop, scoop out 2 scoops of the crab rangoon mixture and place them into the center of the egg roll wrapper. Gently shape the filling into a 3½ to 4-inch sized log shape going in a horizontal direction.
- Fold over the left side so that the corner reaches the center of the crab rangoon mixture. Fold the right side over so that the points overlap each other.
- Fold the top portion over the overlapping sides, then gently roll the egg roll down while being sure to tuck in any excess egg roll wrapper as you roll until your crab rangoon egg roll is tightly rolled. You can add a little additional egg wash if you need to seal down any loose egg roll wrapper.
- Place the rolled crab rangoon egg roll onto a large tray lined with a piece of parchment paper.
- Repeat steps 3 to 7 until all your crab rangoon egg rolls have been assembled.
- Place 3 to 4 crab rangoon egg rolls into the deep fryer basket, then lower the basket into the hot oil. Fry for 2-3 minutes or until golden brown. You can gently move your fryer basket to keep the egg rolls from sticking to each other.
- Gently lift the fried egg rolls from the hot oil and place them onto a paper towel-lined plate to absorb any excess oil.
- Repeat steps 10 to 12 until you have fried up all of the crab rangoon egg rolls.
- Place the crab rangoon egg rolls that have drained off any excess oil onto a serving platter and garnish with a sprinkle of additional thinly sliced green onions and a small bowl with sweet chili sauce for dipping.
Notes
- If you don’t want to fry your egg rolls right away, you can arrange them on a sheet pan lined with parchment paper, cover them tightly with plastic, and store them in the fridge for up to one day.
- If you don’t have an electric deep fryer, you can use a large, heavy-duty pot to fry your crab rangoon egg rolls. Fill the pot about half full with canola oil and use a candy thermometer to keep an accurate temperature in your pot for frying. You may need to adjust the heat to your burner accordingly to maintain a consistent oil temperature between 350-355°F.
- Make sure your cream cheese is at room temperature so you don’t have lumps in your crab and cream cheese mixture.
- If you are frying in a large pot, you can use a spider scoop to gently lower your egg rolls into the hot oil and move your crab rangoon egg rolls around so that they crisp and fry up evenly. Then, you will use your spider to gently lift the fried egg rolls out of the hot oil and place them onto a paper towel-lined plate to absorb any excess oil.
Nutrition
Calories: 203kcal | Carbohydrates: 10g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 65mg | Sodium: 454mg | Potassium: 148mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg
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