Crab Rangoon Egg Rolls

by liliana
Crab Rangoon Egg Rolls

If you’re looking for an appetizer that is both delicious and easy to make, look no further than Crab Rangoon Egg Rolls. These little rolls are sure to please your guests and are a breeze to put together. So get ready to enjoy some of the best egg rolls you’ve ever tasted!

How to Make Crab Rangoon Egg Rolls

Egg rolls are a favorite appetizer of many, and this recipe for crab rangoon egg rolls takes that classic dish and turns it into a fun and easy-to-make party food. The combination of the crispy wrapper and creamy filling is always a hit, and these egg rolls can be customized to fit your own taste preferences. So gather your ingredients and get ready to start cooking!

Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 181 calories 9 grams fat
Rating: 5.0/5
( 1 voted )


  • 8 Ounces of fresh, cooked and flaked Crab meat
  • 3 Green onions, chopped well
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 2 tbsp Worcestershire Sauce
  • 16 Ounces of Cream Cheese, softened
  • 8 Wonton wrappers, or Egg roll wraps
  • Vegetable oil for frying


  1.  The Egg roll filling: Beat together the cream cheese, Worcestershire sauce, green onions, garlic powder, and onion powder. Mix until smooth. You can use an electric mixer for this section. Then stir in crab meat until mixed completely through.
  2.  Lay one Egg roll wrapper out with a corner pointing towards you. Place two tablespoons of crab mixture into the center of the wrapper.
  3.  Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly, then roll the entire egg roll up.
  4. Heat 2-inches of oil in a large pan, it should reach between 350* and 375*
  5.  Dip a little water with your fingertips, and stick it on the remaining corner of the wrapping paper to seal the edges closed.
  6.  Carefully lower a few of the egg rolls into the hot oil and deep fry in small batches until golden brown on all sides. Remove from the oil and place on paper towels or a wire cooling rack to drain off excess oil.
  7.  Serve warm with your favorite dipping sauce.


  • If at all possible use fresh crab. I used King crab which I find to be the best for these. You can also use Snow Crab, Dungeness Crab, Blue Crab, and Stone Crab. In a pinch substitute canned or imitation crab meat. If using imitation be sure to chop it up fine.
  • Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
  • Soften the cream cheese to room temperature.
  • Use oil with a high smoking point like vegetable, canola, or peanut.
  • A candy thermometer attached to the side of the dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls the temperature will drop so turn it up a little bit. When you remove the egg rolls from the oil the temperature will rise so turn it down a bit.

Served with sauces

For the Crab Rangoon Egg Rolls, try one of these fantastic dipping sauce suggestions:

  • Duck sauce – this is the light orange sauce, which is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. That is frequently served with Crab Rangoon in restaurants.
  • Sweet and sour sauce – this deep red sauce is easy to find at the grocery store and is a nice sauce to pair with the Egg rolls.
  • Hot mustard – Chinese hot mustard is a popular dipping choice for people who want their food spicy.
  • Soy sauce – soy sauce is a simple dipping sauce that will add some delicious salty flavor.


Mini egg rolls – You can make mini egg rolls with smaller wonton wrappers. Although they are a little more difficult to roll, they still turn out pretty well.

Sweeter filling – The filling of certain crab rangoons I’ve previously eaten had a very subtle sweetness. If you think that sounds tasty, try adding the crab filling with a teaspoon or two of granulated sugar.

Soy sauce – You can replace soy sauce with Worcestershire sauce in the filling. Because it is often quite salty, use only approximately 2 teaspoons.

Store leftovers

Keep any leftover egg rolls in a zip-top bag or in a container with a lid. Store them in the refrigerator for up to three days.

The best way to reheat the egg rolls is to heat 2-inches of vegetable oil in a large pot to 375ºF and re-fry the rolls just until they’re hot. Another choice is to bake them at 400°F for a short period of time until heated.

FAQs about Crab Rangoon Egg Rolls

Crab rangoon egg rolls are the perfect appetizer for your next party! These delicious bites are easy to make and will be a hit with your guests. Be sure to save some room for dessert, because these egg rolls are definitely going to leave you wanting more. Thanks for reading, and happy cooking!

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