Home ยป Crab Rangoon Egg Rolls Recipe

Crab Rangoon Egg Rolls Recipe

by admin


  • 2 (8 ounce) boxes cream cheese, softened
  • 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. Prepare the Filling:
    • In a food processor, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse several times until well mixed.
    • Stir in the flaked or diced crabmeat until evenly distributed.
  2. Assemble the Egg Rolls:
    • Lay an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape).
    • Place about three tablespoons of the crab and cream cheese mixture in the center of the wrapper in a short horizontal line.
  3. Roll the Egg Rolls:
    • Fold the corner closest to you over the filling, tucking it snugly.
    • Fold in the sides of the wrapper towards the center.
    • Continue rolling the wrapper away from you, making sure it is tightly wrapped.
    • Use a small amount of water to moisten the tip of the wrapper and seal the egg roll.
  4. Fry the Egg Rolls:
    • Heat vegetable oil in a heavy stockpot or saucepan to 365 degrees Fahrenheit (185 degrees Celsius).
    • Carefully place 2-3 egg rolls into the hot oil, depending on the size of your pan. Fry them for 1-2 minutes, turning occasionally, until they are golden brown and crispy.
    • Remove the fried egg rolls with a slotted spoon and place them on paper towels to drain excess oil.
    • Allow the oil temperature to return to 365 degrees Fahrenheit before frying the next batch.
  5. Serve:
    • Serve the Crab Rangoon Egg Rolls warm.
    • Optionally, serve with sweet and sour sauce, plum sauce, or soy sauce for dipping.

Enjoy your homemade Crab Rangoon Egg Rolls as a delicious appetizer or snack!

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