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crispy crab filled egg rolls

Crispy Crab Rangoon Egg Rolls

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These Crispy Crab Rangoon Egg Rolls combine the creamy, seafood-rich filling of classic crab rangoon with the satisfying crunch of egg roll wrappers. The subtle tang from Worcestershire and lemon brightens the cream cheese base, while green onions add just enough bite. Perfect for entertaining, these fusion appetizers can be baked or fried for a crowd-pleasing treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 egg rolls
Course: Appetizer
Cuisine: Asian Fusion
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 ounces cream cheese light works fine, slightly softened
  • 5 ounces crabmeat lump or imitation
  • 1 clove garlic minced
  • 1 green onion thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1 dash salt
  • 1 dash lemon juice
  • 12 egg roll wrappers

Equipment

  • Mixing bowl
  • Cookie sheet
  • Frying pan

Method
 

  1. In a mixing bowl, beat the cream cheese until smooth. Add the minced garlic, sliced green onion, Worcestershire sauce, salt, and lemon juice. Mix until thoroughly combined.
  2. Gently fold in the crabmeat, being careful to maintain chunks of crab rather than completely breaking it apart.
  3. Place about two tablespoons of the crab mixture toward one corner of each egg roll wrapper.
  4. Roll up the wrapper, tucking in the sides as you go. Use a small dab of water along the final edge to seal the wrapper completely.
  5. For frying: Heat oil and fry the egg rolls until golden brown, about 2-3 minutes per side.
  6. For baking: Preheat oven to 350°F. Place egg rolls on a lightly greased cookie sheet and bake for 15-20 minutes until crispy and golden.
  7. Serve hot with sweet chili sauce or spicy mayo for dipping.

Nutrition

Calories: 120kcal

Notes

These egg rolls can be assembled ahead of time and refrigerated for up to 24 hours before cooking. For best results when baking, lightly spray the egg rolls with cooking oil for extra crispiness. Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 350°F oven for 10 minutes to restore crispness.
For a spicier version, add a teaspoon of sriracha to the filling mixture. Water chestnuts can also be added for extra texture.

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