Go Back

Crab Rangoon Egg Rolls

Crispy on the outside and creamy on the inside, these egg rolls are a delightful twist on a classic appetizer, perfect for gatherings or cozy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American Chinese
Calories: 200
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 8 oz. cream cheese, softened Make sure it is Halal-friendly.
  • 1 cup crab meat, shredded Can substitute with imitation crab for a budget-friendly option.
  • 2 pieces green onions, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 package egg roll wrappers
  • Oil for frying vegetable or canola oil About 2 inches deep in the pan.
  • to taste salt and pepper

Method
 

Prepare the Filling
  1. In a medium bowl, combine the softened cream cheese, shredded crab meat, chopped green onions, garlic powder, Worcestershire sauce, salt, and pepper. Mix until all ingredients are well blended and creamy.
Wrap the Egg Rolls
  1. Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon 1-2 tablespoons of the crab filling onto the center of the wrapper.
  2. Fold the corner over the filling, then fold in the sides and roll tightly from the bottom. Seal the top with a little water to ensure it stays closed.
Heat the Oil
  1. In a deep skillet or pot, pour enough oil for frying (about 2 inches deep) and heat on medium until it reaches 350°F (180°C).
  2. Test with a small piece of leftover wrapper; if it sizzles upon contact, the oil is ready.
Fry the Egg Rolls
  1. Carefully place the prepared egg rolls in the hot oil, a few at a time, and fry until golden brown—about 3-4 minutes on each side.
  2. Use a slotted spoon to remove them and let them drain on paper towels.
Serve
  1. Enjoy your delicious homemade crab rangoon egg rolls while still warm, paired with your favorite dipping sauces.

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze before frying. Reheat by baking at 375°F (190°C) for 15-20 minutes or frying for a couple of minutes.