Crab Rangoon Egg Rolls
These Crab Rangoon Egg Rolls feature a crispy, golden wrapper filled with creamy cheese, tender crab meat, green onions, and savory seasonings. Inspired by the flavors of classic crab rangoon, these oversized appetizers are perfect for parties, game days, and family gatherings. Serve them hot with sweet chili sauce for an irresistible bite.
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Servings: 6
Equipment
- Large mixing bowl
- Electric hand mixer or food processor
- Heavy-bottomed pot or Dutch oven
- Cooking Thermometer
- Slotted spoon or tongs
- Paper Towels
Ingredients
- 16 ounces cream cheese softened
- 1-2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 green onions finely chopped
- ½ pound cooked crab meat flaked or finely chopped
- 8 large egg roll wrappers
- Water for sealing the wrappers
- Vegetable canola, or peanut oil, for frying
- Sweet chili sauce or sweet-and-sour sauce for serving
Instructions
- In a large bowl, mix the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions until smooth. Fold in the crab meat until evenly distributed.
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 3 rounded tablespoons of filling in the center, forming a short horizontal mound.
- Fold the bottom corner over the filling and tuck it in gently. Fold both sides toward the center, then roll tightly. Moisten the final corner with water to seal. Repeat with the remaining wrappers and filling.
- Heat about 1½–2 inches of oil in a heavy-bottomed pot to 375°F (190°C). Use a cooking thermometer to maintain the temperature.
- Fry 2–3 egg rolls at a time for approximately 1–2 minutes, turning as needed, until golden brown and crisp. Avoid overcrowding the pot.
- Transfer the cooked egg rolls to a paper towel-lined plate or wire rack to drain. Allow the oil to return to temperature between batches.
- Serve warm with sweet chili sauce or sweet-and-sour sauce.