Crab Rangoon Eggroll

This crab rangoon eggroll recipe features a delectable fusion of creamy, savory crab filling encased in crispy egg roll wrappers, offering a delightful contrast of textures and flavors.

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Our crab rangoon eggroll recipe creates a delightful fusion of creamy, savory, and crispy flavors of crab, cream cheese, and crisp wrappers. Discover the secret to making these delectable treats that will impress your guests and tantalize your taste buds. 

Crab Rangoon Eggroll Ingredients

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Cream cheese, Worcestershire sauce, aromatic garlic, and onion powders create a delicious filling, while the crab meat adds richness. 

Encased in crispy egg roll wrappers and fried to golden perfection, these rolls offer a delightful contrast of crispy exterior and creamy interior. A drizzle of sweet chili sauce adds a touch of sweetness and heat.

Substitutions and Additions

CREAM CHEESE: For a lighter option for your crab rangoon eggrolls, you can use reduced-fat cream cheese without sacrificing flavor or texture.

WORCESTERSHIRE SAUCE: Swap it for soy sauce if you prefer a different depth of flavor, but be cautious with the quantity as soy sauce is saltier.

CRAB MEAT: If lump crab meat is unavailable, try using imitation crab meat. Chop it finely to mimic the texture of lump crab.

EGG ROLL WRAPPERS: Experiment with wonton wrappers if you prefer smaller, bite-sized appetizers.

How To Make This Crab Rangoon Eggroll Recipe

We will walk you through the steps to creating and frying these tasty eggroll bundles. 

STEP ONE: 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. 

STEP TWO: 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.

STEP THREE: 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.

STEP FOUR: Whisk together the egg and water in a small bowl to create an egg wash. 

STEP FIVE: 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.

STEP SIX: 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.

STEP SEVEN: 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.

STEP EIGHT: 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.

STEP NINE: Place the rolled crab rangoon egg roll onto a large tray lined with a piece of parchment paper.

STEP TEN: Repeat steps three to seven until all your crab rangoon egg rolls have been assembled.

STEP ELEVEN: 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.

STEP TWELVE: Gently lift the fried egg rolls from the hot oil and place them onto a paper towel-lined plate to absorb any excess oil. 

STEP THIRTEEN: Repeat steps 10-12 until you have fried up all of the crab rangoon egg rolls.

STEP FOURTEEN: 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

Elevate your next game day gathering with these egg rolls as the star appetizer, surrounded by an array of dipping sauces, including our sweet and sour sauce and yum yum sauce.

Transform your weeknight dinner into a gourmet affair by serving these rolls alongside a fresh cucumber salad for a refreshing contrast.

Enjoy crab rangoon egg rolls as a scrumptious snack, along with our bacon-wrapped mozzarella sticks and pigs in a blanket while watching your favorite films with friends or family.

Don’t forget to check out our classic crab rangoon recipe as well as our crab rangoon dip.

MORE EGGROLL RECIPES

Desserts

Cherry Cheesecake Egg Rolls

Beef Dinner Ideas

Egg Roll in a Bowl

Storage

Whether you’re planning to make these crab rangoon with egg roll wrappers ahead or have leftovers to preserve, here’s what you need to know:  

MAKE AHEAD: You can prepare the filling ahead of time and assemble the rolls just before frying for fresh, hot egg rolls when needed.

IN THE FRIDGE: Store any leftovers in an airtight container in the fridge for up to two days.

IN THE FREEZER: To freeze, arrange the unbaked rolls on a baking sheet, ensuring they don’t touch, and freeze until firm. 

Then, transfer them to a zip-top bag and store them for up to three months. To cook, fry from frozen, adding a few extra minutes to the frying time.

REHEATING: Reheat in the oven at 325°F for about 8-10 minutes until warmed through.

Why We Love This Recipe

TEXTURE CONTRAST: The creamy and savory filling perfectly complements the crispy, golden exterior, creating a harmonious flavor and texture contrast.

PERFECT FOR ANY OCCASION: These crab rangoon egg rolls can be served as appetizers, snacks, or even as part of a main course.

CROWD-PLEASER: Whether you’re hosting a party or enjoying a cozy night in, this crab rangoon egg roll recipe is sure to satisfy any palate.

This crab rangoon eggroll recipe combines the flavors of crab, cream cheese, and crispy wrappers. Their creamy, savory filling and crispy exterior make them a crowd-pleaser that can be savored on various occasions. So, dive into this recipe and experience these eggrolls for yourself.

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Crab Rangoon Eggroll

5 from 1 vote

This crab rangoon eggroll recipe features a delectable fusion of creamy, savory crab filling encased in crispy egg roll wrappers, offering a delightful contrast of textures and flavors.

Prep Time 15 minutes minutes

Total Time 27 minutes minutes

Servings 12

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Ingredients

  

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• 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

Instructions

 

• 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: 67mg | Sodium: 455mg | Potassium: 149mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 573IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg

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