Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls are a delightful fusion dish that combines the creamy, savory filling of crab rangoon with the crispy, golden exterior of traditional egg rolls. This recipe is perfect for those who love to explore different cuisines and enjoy experimenting with flavors. Whether you’re hosting a party, a family dinner, or simply craving something unique and delicious, these crab rangoon egg rolls are sure to impress.

Crab Rangoon Egg Rolls Recipe

This recipe is a creative twist on the classic crab rangoon, transforming it into a handheld delight with the added crunch of an egg roll wrapper. It’s a perfect appetizer or snack that’s both satisfying and surprisingly easy to make.


  • 2 (8 ounce) boxes of cream cheese
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 green onions, chopped
  • 1 lb fresh white crabmeat, flaked or diced
  • 10 egg roll wrappers
  • Vegetable oil for frying


  1. Preparing the Filling:
    • In a food processor, pulse the cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until the mixture is well combined.
    • Stir in the crab meat, ensuring it’s evenly distributed throughout the mixture.
  2. Assembling the Egg Rolls:
    • Lay out one egg roll wrapper on a clean surface, with one of the corners pointing towards you.
    • Place about three rounded tablespoons of the crab mixture in the center of each wrapper, forming a short horizontal lump.
    • Bring the corner closest to you up and over the filling, gently tucking it in.
    • Fold in the sides of the wrapper and roll it tightly. Use a small amount of water to secure the tip of the wrapper. (Tip: If you’re unsure how to roll an egg roll, the package often includes instructions with pictures.)
  3. Frying the Egg Rolls:
    • Heat vegetable oil in a heavy stockpot or saucepan to 365 degrees Fahrenheit.
    • Fry the egg rolls in batches of 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until they are lightly browned. Be sure to allow the oil to return to the correct temperature between batches.
    • Once fried, place the egg rolls on paper towels to drain any excess oil.
  4. Serving:
    • Serve the crab rangoon egg rolls warm, either as an appetizer or a snack. They are best enjoyed fresh and crispy.

These Crab Rangoon Egg Rolls are a fantastic way to enjoy the flavors of crab rangoon in a fun and finger-friendly format. The creamy filling with succulent crab meat, combined with the crispy outer shell, creates a delightful contrast in textures that is sure to be a hit at any gathering. Enjoy the process of making these delicious rolls and the joy they bring to your taste buds!