Introduction
Crab Rangoon Egg Rolls are a fun, flavorful fusion that combines the creamy, savory filling of classic crab rangoon with the irresistible crunch of an egg roll. Crispy on the outside and rich on the inside, they’re perfect as party appetizers, game-day snacks, or an indulgent treat for seafood lovers.
Origin
Crab Rangoon itself is an American Chinese restaurant creation, popularized in the mid-20th century. By wrapping the familiar cream cheese and crab filling in egg roll wrappers, this modern twist reflects today’s love for mash-up recipes that blend textures, sizes, and flavors while keeping the original spirit intact.
Cultural Significance
These egg rolls represent the evolution of comfort appetizers in American dining culture. Frequently found at gatherings, food trucks, and social events, they highlight how traditional flavors can be reinvented into shareable, crowd-pleasing dishes.
Ingredients & Quantities
Cream cheese, softened – 8 ounces
Crab meat (real or imitation), finely chopped – 1 cup
Green onions, finely sliced – 2 tablespoons
Garlic powder – ½ teaspoon
Soy sauce – 1 teaspoon
Worcestershire sauce – 1 teaspoon
Black pepper – ¼ teaspoon
Egg roll wrappers – 12
Oil, for frying – as needed
Optional Additions
A pinch of sugar for classic rangoon sweetness
Sriracha or chili garlic sauce for heat
Fresh minced garlic instead of garlic powder
A touch of lemon juice for brightness
Tips for Success
Soften cream cheese fully for a smooth filling
Do not overfill the wrappers to avoid leaking
Seal edges well with water or egg wash
Maintain oil temperature around 350°F (175°C) for crisp results
Instructions
In a bowl, mix cream cheese, crab meat, green onions, garlic powder, soy sauce, Worcestershire sauce, and black pepper until smooth.
Lay an egg roll wrapper flat with a corner facing you.
Place 2–3 tablespoons of filling near the center.
Fold the bottom corner over the filling, fold in sides, and roll tightly. Seal the edge with water.
Heat oil in a deep pan to 350°F (175°C).
Fry egg rolls in batches for 3–4 minutes, turning until golden brown.
Remove and drain on paper towels.
Description
Crab Rangoon Egg Rolls are crunchy, golden, and bursting with creamy seafood flavor. Each bite offers a satisfying contrast between crisp wrapper and rich, tangy filling, making them instantly addictive.
Nutritional Information (approximate per egg roll)
Calories: 220–260
Protein: 6–8g
Fat: 14–18g
Carbohydrates: 16–20g
Conclusion
These egg rolls deliver everything you love about crab rangoon in a bigger, crunchier format. Easy to make and endlessly snackable, they’re guaranteed to disappear fast once served.
Recommendation
Serve hot with sweet chili sauce, duck sauce, or soy sauce for dipping. They pair especially well with other Asian-inspired appetizers for a complete spread.
Embracing Healthful Indulgence
For a lighter version, bake or air-fry the egg rolls instead of deep frying. Using light cream cheese or adding extra green onions can help balance richness while still enjoying the comforting flavors of this indulgent favorite.