Crab Rangoon Egg Rolls (Printer-friendly)

Crispy shells filled with savory crab and cream cheese for the ultimate party appetizer

# What You Need:

→ Filling

01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, drained and flaked
03 - 2 green onions, finely chopped
04 - 1 garlic clove, minced
05 - 1 tsp soy sauce
06 - 1 tsp Worcestershire sauce
07 - ½ tsp sesame oil
08 - ¼ tsp ground black pepper
09 - ¼ tsp salt

→ Egg Rolls

10 - 12 egg roll wrappers
11 - 1 egg, beaten for sealing
12 - Vegetable oil for frying

→ Optional Dipping Sauce

13 - ¼ cup sweet chili sauce

# How to Make It:

01 - Combine cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sesame oil, black pepper, and salt in a medium bowl. Mix thoroughly until smooth and completely incorporated.
02 - Position an egg roll wrapper on a clean work surface with one corner pointing toward you. Spoon 2 tablespoons of filling onto the bottom corner. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the final corner with beaten egg. Repeat with remaining wrappers and filling.
03 - Pour vegetable oil to a depth of 2 inches in a deep skillet or pot. Heat to 350°F, maintaining temperature throughout frying.
04 - Fry egg rolls in batches, turning occasionally, until golden brown and crisp—approximately 3–4 minutes per batch. Avoid overcrowding the pan to ensure even cooking.
05 - Transfer cooked egg rolls to a wire rack or paper towels to drain excess oil. Serve immediately with sweet chili sauce if desired.

# Expert Tips:

01 -
  • The filling comes together in minutes but tastes like something from a restaurant
  • Freezes beautifully so you can always have party-ready appetizers on hand
02 -
  • Overfilling the wrappers is the number one mistake beginners make and it causes them to burst during frying
  • Oil that is not hot enough results in greasy, soggy egg rolls instead of crispy ones
03 -
  • Double-seal the edge with extra egg if the wrapper feels dry or stubborn
  • Let fried egg rolls cool for at least 2 minutes before biting to avoid burning your mouth on hot cheese

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