Crab Rangoon Egg Rolls (Print Version)

Crispy wrappers filled with savory crab and cream cheese mixture, fried to golden perfection.

# What You'll Need:

→ Filling

01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, drained and flaked
03 - 2 green onions, finely chopped
04 - 1 garlic clove, minced
05 - 1 tsp soy sauce
06 - 1 tsp Worcestershire sauce
07 - ½ tsp sesame oil
08 - ¼ tsp ground black pepper
09 - ¼ tsp salt

→ Egg Rolls

10 - 12 egg roll wrappers
11 - 1 egg, beaten for sealing
12 - Vegetable oil for frying

→ Optional Dipping Sauce

13 - ¼ cup sweet chili sauce

# How-To Steps:

01 - Combine cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sesame oil, black pepper, and salt in a medium bowl. Mix until smooth and fully incorporated.
02 - Place an egg roll wrapper on a clean surface with one corner facing you. Spoon 2 tablespoons of filling near the bottom corner.
03 - Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
04 - Pour 2 inches of vegetable oil into a deep skillet or pot. Heat to 350°F.
05 - Fry egg rolls in batches, turning occasionally, until golden brown and crisp, approximately 3–4 minutes per batch.
06 - Transfer to a wire rack or paper towels to drain. Serve immediately with sweet chili sauce if desired.

# Expert Tips:

01 -
  • They freeze beautifully before frying, so you can prep ahead for unexpected guests
  • The crispy shell against that creamy filling hits every texture craving imaginable
02 -
  • Oil temperature matters more than you think. Too hot and they burn before cooking through, too cool and they turn into greasy sponges.
  • Never overcrowd the pan. I once tried to fry all twelve at once and ended up with soggy, sad egg rolls stuck together.
03 -
  • Use tongs to flip the egg rolls. A fork pierces the wrapper and oil seeps inside, making everything soggy.
  • Let fried egg rolls drain standing up if possible. Laying them flat traps steam against the bottom wrapper.

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