Crab Rangoon Egg Rolls (Printable)

Crispy rolls filled with creamy crab and cheese for easy entertaining.

# What You'll Need:

→ Filling

01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, drained and flaked
03 - 2 green onions, finely chopped
04 - 1 garlic clove, minced
05 - 1 tsp soy sauce
06 - 1 tsp Worcestershire sauce
07 - ½ tsp sesame oil
08 - ¼ tsp ground black pepper
09 - ¼ tsp salt

→ Egg Rolls

10 - 12 egg roll wrappers
11 - 1 egg, beaten
12 - Vegetable oil for frying

→ Optional Dipping Sauce

13 - ¼ cup sweet chili sauce

# How to Make It:

01 - Combine cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sesame oil, black pepper, and salt in a medium bowl. Mix thoroughly until smooth and fully incorporated.
02 - Position an egg roll wrapper on a clean surface with one corner facing toward you. Place 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, fold in both sides, and roll tightly. Brush the top corner with beaten egg to seal securely. Repeat with remaining wrappers and filling.
03 - Pour vegetable oil to a depth of 2 inches in a deep skillet or pot. Heat to 350°F.
04 - Fry egg rolls in batches, turning occasionally, until golden brown and crispy, approximately 3–4 minutes per batch.
05 - Transfer to a wire rack or paper towels to drain excess oil. Serve immediately with sweet chili sauce if desired.

# Expert Advice:

01 -
  • The crispy shatter of the wrapper against that impossibly creamy crab filling creates the most satisfying texture contrast
  • These come together faster than you would think, and you can assemble them hours ahead and fry just before serving
  • One batch yields twelve generous egg rolls, perfect for feeding a crowd without spending all day in the kitchen
02 -
  • Keep your oil temperature steady around 350 degrees Fahrenheit, and use a kitchen thermometer if you have one
  • Do not overstuff the wrappers or the filling will burst through during frying
  • Work quickly with the wrappers since they dry out fast, and cover any you are not actively using with a slightly damp towel
03 -
  • Chill the filling for fifteen minutes before assembling to make it easier to handle and less likely to ooze out
  • Use fresh lump crab meat if you can find it within budget, the texture difference is remarkable

Return