If you love the creamy, tangy filling of Crab Rangoon but crave a crunchier, heartier bite — meet your new favorite appetizer:

👉 Crab Rangoon Egg Rolls

These golden, crispy rolls are stuffed with the same dreamy blend of:

• Cream cheese
• Imitation crab (or real crab)
• Green onions
• Garlic and a hint of soy sauce

Then they’re wrapped in egg roll wrappers, deep-fried until perfectly crisp, and served with sweet chili sauce for dipping.

Better than takeout? ✅ Yes. And way more satisfying.

Let’s dive into how to make these party-ready, finger-food favorites — and why they might just steal the show at your next gathering.

🍽️ Why You’ll Love These Crab Rangoon Egg Rolls

🌶️ Serve hot with sweet chili sauce, sriracha mayo, or duck sauce.

🧑‍🍳 Easy Crab Rangoon Egg Rolls Recipe

🍴 Ingredients (Makes 12–16 egg rolls)

For the Filling:

• 8 oz (1 package) cream cheese, softened
• 1 cup imitation crab meat, finely chopped (or real crab)
• 2 tbsp green onions, finely sliced
• 1 clove garlic, minced
• 1 tsp soy sauce (or tamari for gluten-free)
• ½ tsp sesame oil (optional, for depth)
• ¼ tsp white pepper
• Pinch of sugar (balances flavors)

For Assembly:

• 12–16 egg roll wrappers (square, not spring roll)
• 2 tbsp cornstarch + water (mix 1 tbsp cornstarch with 2 tbsp water = “slurry” for sealing)

For Frying:

• 2–3 cups neutral oil (like vegetable, canola, or peanut oil)

🌿 For gluten-free: Use gluten-free egg roll wrappers and tamari instead of soy sauce.

🍳 Instructions

1. Make the filling
   • In a bowl, mix cream cheese, crab, green onions, garlic, soy sauce, sesame oil, white pepper, and sugar until smooth. Chill 15 minutes (helps hold shape).
2. Prepare wrappers
   • Lay one egg roll wrapper on a clean surface like a diamond (corner facing you).
   • Place 1–2 tbsp of filling near the bottom corner.
3. Roll like a pro
   • Fold the bottom corner over the filling.
   • Fold in the left and right corners.
   • Roll upward tightly, sealing the top edge with a dab of cornstarch slurry.

   🔁 Tip: Keep unused wrappers covered with a damp towel to prevent drying.

4. Repeat
   • Continue until all filling is used.
5. Fry to golden perfection
   • Heat oil in a deep skillet or pot to 350°F (175°C).
   • Fry 3–4 egg rolls at a time for 2–3 minutes, turning once, until golden brown.
   • Drain on paper towels.
6. Serve hot
   • Cut in half to reveal the gooey center — or serve whole with dipping sauce.

🔥 Pro Tip: Spray with cooking spray and bake at 400°F for 20 mins for a lighter version (less crispy but still tasty).

✅ Tips for the Best Results

🔄 Easy Variations to Try