Crab Rangoon Egg Rolls (Printable)
Crispy rolls with creamy crab cheese filling ready in 35 minutes
# 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 for sealing
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 - Place an egg roll wrapper on a clean surface with one corner facing you. Spoon 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal securely. Repeat with remaining wrappers and filling.
03 - Pour 2 inches of vegetable oil into a deep skillet or pot. Heat to 350°F, monitoring temperature with a thermometer for accuracy.
04 - Fry egg rolls in batches, turning occasionally, until golden brown and crispy, approximately 3–4 minutes per batch. Maintain oil temperature between batches.
05 - Transfer cooked egg rolls to a wire rack or paper towels to drain excess oil. Serve immediately with sweet chili sauce if desired.
# Expert Hints:
01 -
- The filling comes together in under five minutes but tastes like you spent way more effort on it
- Freezes beautifully so you can always have appetizers ready for unexpected guests
- That first crunch when you bite into the hot, creamy center is absolutely addictive
02 -
- Overfilling the wrappers is the number one mistake, stick to two tablespoons or they will burst in the hot oil
- Oil temperature matters, too cool and they get greasy, too hot and the outside burns before the filling heats through
03 -
- Work quickly with the wrappers once they are exposed to air they start to crack and tear
- Use tongs to remove the egg rolls from the oil so you do not puncture the crust while draining