Oh yes — Crab Rangoon Egg Rolls are the ultimate crunchy, creamy, cheesy appetizer with a hint of crab flavor. 🦀🥢 Perfect for parties or game day snacks. Here’s a simple recipe:
Crab Rangoon Egg Rolls
Makes 12–14 egg rolls
Ingredients
- 8 oz cream cheese, softened
- 4 oz imitation crab meat, finely chopped (or real crab)
- 2 green onions, finely chopped
- 1 tsp soy sauce
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce (optional)
- 1 package egg roll wrappers
- Vegetable oil for frying
Instructions
1️⃣ Make the Filling
- In a bowl, combine cream cheese, chopped crab, green onions, soy sauce, garlic powder, and Worcestershire sauce.
- Mix until smooth and evenly combined.
2️⃣ Fill the Egg Rolls
- Lay an egg roll wrapper on a flat surface in a diamond shape.
- Spoon 2–3 tablespoons of filling near the bottom corner.
- Fold bottom corner over filling, fold in the sides, then roll tightly toward the top corner.
- Seal edges with a little water.
3️⃣ Fry
- Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
- Fry egg rolls in batches 3–4 minutes, turning occasionally, until golden brown and crispy.
- Drain on paper towels.
4️⃣ Serve
- Serve hot with sweet chili sauce, duck sauce, or soy sauce for dipping.
🔥 Pro Tips
- Don’t overfill — egg rolls seal better with less filling.
- For a lighter version, brush with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
- Add a pinch of ginger or a few dashes of sriracha to the filling for a spicy kick.
If you want, I can give you a “crispy air fryer Crab Rangoon egg rolls” version that’s lighter but just as crunchy.
Do you want me to do that?
