- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8–10 egg rolls
Ingredients
- 2 (8 oz) blocks cream cheese, softened
- 1–2 tbsp Worcestershire sauce (adjust to taste)
- 1 tsp garlic powder
- ½ tsp onion powder
- 3 green onions, finely chopped
- ½ lb fresh cooked crabmeat, flaked or diced
- 8–10 egg roll wrappers
- Vegetable oil, for frying
How to Make Crab Rangoon Egg Rolls
- Make the Filling
In a food processor, pulse the cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions until smooth and well combined.
Gently fold in the crab meat by hand to keep some texture.
- Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface with one corner pointing toward you.
Spoon about 3 rounded tablespoons of filling across the center in a short horizontal line.
Fold the bottom corner over the filling, tuck gently, fold in both sides, and roll tightly.
Seal the edge with a little water.
- Fry Until Golden
Heat oil in a deep saucepan or stockpot to 375°F (190°C).
Fry 2–3 egg rolls at a time for 1–2 minutes, turning as needed, until golden brown and crispy.
Let oil return to temperature between batches.
- Drain & Serve
Transfer to a paper towel–lined plate. Serve hot.
Serving Suggestions
- Sweet chili sauce
- Duck sauce
- Soy sauce with a splash of rice vinegar
- Spicy mayo for a modern twist
Tips for Best Results
- Do not overfill—this prevents bursting while frying.
- Keep wrappers covered with a damp towel while assembling to prevent drying.
- For extra crunch, fry twice: once lightly, rest, then fry again briefly.
Make-Ahead & Storage
- Make Ahead: Assemble and refrigerate (uncooked) up to 24 hours.
- Freeze: Freeze uncooked egg rolls; fry straight from frozen, adding 1 extra minute.
- Reheat: Best reheated in an oven or air fryer for crispiness.
