Crab Rangoon Egg Rolls

5 from 6 votes

These easy crab rangoon egg rolls mimic beloved takeout fare, featuring a blend of real and imitation crab meat with cream cheese, wrapped in ready-made egg roll wrappers, and served with sweet chili sauce for dipping. With choices for frying, air frying, or baking, this recipe ensures a generous filling of crab meat in every bite.

Prep Time30

Cook Time15

Total Time45

Course: Appetizer, Snack

Cuisine: Asian

Servings:

Calories: 112kcal

Author: Callan Wenner

Equipment

mixing bowl
Rubber spatula
Heavy bottomed pot
tongs
Wire rack
Sheet pan

Ingredients

12 oz full-fat cream cheese room temperature
½ tablespoon soy sauce
1 teaspoon honey or sugar
¼ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon kosher salt
4 large green onions thinly sliced (whites and greens)
½ lb real crab meat drained
½ lb imitation crab meat finely chopped
2 tablespoons all-purpose flour
3 tablespoons water
12-16 egg roll wrappers
Vegetable or canola oil for frying
Sweet chili sauce for dipping

US Customary - Metric

Instructions

In a large bowl, mix together the cream cheese, soy sauce, honey, onion and garlic powders, salt until smooth. Fold in the green onions.
12 oz full-fat cream cheese, ½ tablespoon soy sauce, 1 teaspoon honey or sugar, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon kosher salt, 4 large green onions
Add in the crab meats and fold to combine, careful not to break up the crab too much.
½ lb real crab meat, ½ lb imitation crab meat
Mix together the flour and water until a paste forms.
2 tablespoons all-purpose flour, 3 tablespoons water
Working one wrapper at a time, place one wrapper down and add 3 tablespoons of filling (in a log shape) to the bottom third of the diamond. Brush all the edges with the flour paste.
12-16 egg roll wrappers
Fold the bottom corner over top of the filling, then fold the left and right sides on top. Finish rolling the wrapper upwards into a log and run your fingers along the seams to be sure it’s sealed.
Transfer the egg roll to a baking sheet and cover with a dish towel or damp paper towel. Repeat with the remaining wrappers until the filling is gone.
Note: Place the rolls in the fridge while the oil pre-heats. This allows the egg rolls to seal and prevents the filling from busting out.
Add 2-3 inches of oil to a dutch oven or heavy-bottomed pot and heat the oil until it reads 350℉ on an oil thermometer.
Vegetable or canola oil
Fry the egg rolls in batches of 3-4 (don’t overcrowd) for 1-2 minutes until golden brown and bubbles form. Rotate the egg rolls during the cooking process for even browning. Remove to a wire rack or paper towel-lined baking sheet and continue until all egg rolls are cooked.
Note: use a splatter screen if you have one, they will begin splattering once they are close to done).
Serve warm with sweet chili sauce, duck sauce, or your favorite dipping sauce.
Sweet chili sauce

Video

Notes

Store cooked egg rolls in a covered container for up to two days. Reheat by frying, air frying, or in the oven until warmed through. Note the wrappers will not get as crispy this time around.

Pre-cooked, assembled egg rolls can be stored in an airtight container for two days and cooked when ready.

Note: nutrition information does not include oil absorbed during the frying process.

Baking & Air Frying:

To air fry the egg rolls, brush all over with olive oil or a neutral oil, and air fry at 400℉ for 7-10 minutes, turning over at half. Air fry in batches so the rolls aren't touching each other.

To bake the egg rolls in a conventional oven, add the egg rolls to a sheet pan lined with parchment paper. Brush all over with olive oil or neutral oil and bake in a preheated 425℉ oven for 12-18 minutes, turning them over at half.

For both methods, start cooking process with the seams down.

Nutrition