Crab Rangoon Egg Rolls: A Fusion of Flavors

Crab Rangoon egg rolls are a delightful fusion of two beloved Asian appetizers, combining the creamy, seafood-filled goodness of Crab Rangoon with the crispy exterior of egg rolls. These delectable bites offer a burst of flavor and texture that’s perfect for parties, gatherings, or as an appetizer to elevate your dinner menu. In this recipe, we’ll guide you through creating your own Crab Rangoon egg rolls, a delicious treat that will have everyone coming back for more.


For the Filling:

  • 8 ounces cream cheese, softened
  • 1 can (6 ounces) crabmeat, drained and flaked
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon soy sauce
  • Salt and black pepper, to taste

For the Egg Rolls:

  • 12 egg roll wrappers
  • 1 egg, beaten (for sealing)
  • Vegetable oil, for frying

For the Dipping Sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sesame oil (optional)
  • 1 green onion, finely chopped (for garnish)


Step 1: Prepare the Filling

  1. In a mixing bowl, combine the softened cream cheese, flaked crabmeat, thinly sliced green onions, minced garlic, Worcestershire sauce, soy sauce, salt, and black pepper.
  2. Mix everything together until well combined, creating a creamy and flavorful filling.

Step 2: Assemble the Egg Rolls

  1. Lay an egg roll wrapper on a clean surface with one corner pointing toward you (forming a diamond shape).
  2. Place a spoonful of the crab and cream cheese mixture in the center of the wrapper, making sure not to overfill.
  3. Fold the bottom corner of the wrapper over the filling, tucking it snugly.
  4. Fold in the sides of the wrapper, then brush a bit of beaten egg on the top corner.
  5. Roll the egg roll away from you, sealing the top corner. The beaten egg acts as a glue to secure the roll.
  6. Repeat this process for the remaining wrappers and filling.

Step 3: Heat the Vegetable Oil

  1. In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C) over medium-high heat. Use a thermometer to monitor the temperature.

Step 4: Fry the Egg Rolls

  1. Carefully place a few egg rolls into the hot oil, seam side down. Fry them for about 2-3 minutes per side, or until they are golden brown and crispy.
  2. Use a slotted spoon to remove the fried egg rolls from the oil and transfer them to a paper towel-lined plate to drain.
  3. Repeat the frying process with the remaining egg rolls.

Step 5: Prepare the Dipping Sauce

  1. In a small bowl, whisk together the soy sauce, sweet chili sauce, rice vinegar, and sesame oil (if using). This creates a flavorful dipping sauce for your Crab Rangoon egg rolls.

Step 6: Serve and Garnish

  1. Serve the hot and crispy Crab Rangoon egg rolls with the dipping sauce on the side.
  2. Garnish the dipping sauce with finely chopped green onions for an extra burst of flavor and freshness.


Crab Rangoon egg rolls are a delicious fusion of textures and flavors, combining the creamy richness of Crab Rangoon with the crispy exterior of egg rolls. These delectable bites are sure to be a hit at any gathering, and the homemade dipping sauce adds an extra layer of taste that enhances the experience. Whether served as an appetizer or a party snack, these Crab Rangoon egg rolls are a delightful treat that will leave your taste buds craving more.

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