Crab Rangoon Egg Rolls

Crab Rangoon egg rolls might be even better than the traditional version. This recipe features a flavourful creamy crab filling rolled up in an egg roll and deep fried until crispy and golden.

Info and tips for crab rangoon egg rolls

For this recipe as the title suggests we are using egg roll wrappers instead of wonton wrappers. Egg roll wrappers are a bit bigger and thicker, meaning they’ll be more chewy on the inside and crispy on the outside. They can usually be found in the produce section, next to the tofu and other ingredients like fresh noodles.

Make sure your cream cheese is softened before you try mixing everything together. This will make it much easier on your arms, and everything will be distributed more evenly. I like my mixture to be fairly cream cheesy, so feel free to add an extra 1/2 cup of crab if you want them to have more meat in the filling.

I like to use imitation crab for rangoons, but you can use real crab and canned crab as well. Personally I find imitation to work the best.

Equipment

I used my Carbon Steel Wok to fry the egg rolls and it works perfectly. I highly recommend this wok.

Ingredients for crab rangoon egg rolls

• 15 egg rolls wrappers
• 1 cup chopped imitation crab
• 1 and a 1/2 blocks of softened cream cheese (375g)
• 2 sliced green onions
• tsp sesame oil
• tbsp soy sauce
• tsp worcestershire
• tsp sugar
• salt and pepper (to taste)
• 1/2 tsp garlic powder
• neutral oil for frying
• sweet chili sauce for dipping

Instructions

1. Start by chopping the imitation crab into small pieces and slicing the green onions.
2. To a bowl add the cream cheese, crab, green onion, sesame oil, soy sauce, Worcestershire, sugar, salt & pepper, and garlic powder. Mix well until everything is incorporated.
3. Lay an egg roll on a flat clean working space with the diamond shape facing you instead of the square. Spoon 1-2 tbsp of filling onto the center, shape the filling into a horizontal log. Grab the closest edge to you and fold over the filling, fold the corners in, and continue to roll up. It is almost like folding a burrito. Check my video tutorial for a visual demonstration.
4. Meanwhile heat a pan or wok with enough neutral oil to almost submerge the egg rolls. Once hot enough add the egg rolls in batches, careful not to crowd. Fry 2-3 minutes on each side, flipping once the bottom is crispy and golden. (Tip: to test if the oil is hot enough use a wooden spoon or chopstick and dip it into the oil, if it bubbles up then it’s ready for frying).
5. Remove the egg rolls from the pan and sprinkle immediately with some salt and dab off any excess oil.
6. Serve with the sweet chili sauce and enjoy!

See below for a video tutorial!

If you liked this recipe be sure to check out my others:

• Spicy Asian Cucumber Salad
• Crispy Rice Paper Dumplings
• Buffalo Chicken Wonton Cups

Print Recipe

Crab Rangoon Egg Rolls

(18 votes, average: 4.00 out of 5)

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Appetizer

By Kenna's Cooks – Serves: 15 rolls

Prep Time: 20 minutes – Cooking Time: 10 minutes – Total Time: 30 minutes

Crab rangoon egg rolls feature a flavourful creamy crab filling rolled up in an egg roll and deep fried until crispy and golden.

Ingredients

• 15 egg rolls wrappers
• 1 cup chopped imitation crab
• 1 and a 1/2 blocks of softened cream cheese (375g)
• 2 sliced green onions
• tsp sesame oil
• tbsp soy sauce
• tsp worcestershire
• tsp sugar
• salt and pepper (to taste)
• 1/2 tsp garlic powder
• neutral oil for frying
• sweet chili sauce for dipping

Instructions

1

Start by chopping the imitation crab into small pieces and slicing the green onions.

2

To a bowl add the cream cheese, crab, green onion, sesame oil, soy sauce, Worcestershire, sugar, salt & pepper, and garlic powder. Mix well until everything is incorporated.

3

Lay an egg roll on a flat clean working space with the diamond shape facing you instead of the square. Spoon 1-2 tbsp of filling onto the center, shape the filling into a horizontal log. Grab the closest edge to you and fold over the filling, fold the corners in, and continue to roll up. It is almost like folding a burrito. Check my video tutorial for a visual demonstration.

4

Meanwhile heat a pan or wok with enough neutral oil to almost submerge the egg rolls. Once hot enough add the egg rolls in batches, careful not to crowd. Fry 2-3 minutes on each side, flipping once the bottom is crispy and golden. (Tip: to test if the oil is hot enough use a wooden spoon or chopstick and dip it into the oil, if it bubbles up then it's ready for frying).

5

Remove the egg rolls from the pan and sprinkle immediately with some salt and dab off any excess oil.

6

Serve with the sweet chili sauce and enjoy!

Notes

You can use real crab or canned crab instead of imitation if desired!