Crab Rangoon Egg Rolls
Crab Rangoon Egg Rolls are crunchy on the outside, creamy on the inside, and every bite is packed with that nostalgic rangoon flavor! They’re surprisingly easy to make and the best part? Every single bite has filling — no hunting for it like you do with the real thing!
Want to save this recipe for later?
We'll email this post to you, so you can come back to it anytime!
❤️ TIPS FOR THE BEST CRAB RANGOON EGG ROLLS
Don’t miss these ingredients to be sure your egg rolls are crunchy, creamy and dipped in the good stuff!
- Egg Roll Wrappers – these are pretty standard – so don’t worry about brand – just grab a pack. You won’t use the whole pack – but they’re pretty affordable. Don’t be alarmed by the vegan or plant-based tag – they all are.
- Sweet & Sour Sauce – OK – I love that neon glo red/pink stuff at the Chinese restaurants and can’t find it in any store – but this stuff is a close second. Sun Luck is the BEST brand I’ve found – and I’ve tried them all! It’s cheaper at the grocery store – but if yours doesn’t carry it – it’s worth having on hand!
Crab Rangoon Egg Roll Ingredients
Making Crab Rangoons into egg rolls really just means that they’re easier to create and you get MORE of that creamy filling! Here’s what you’ll need to get started:
- Cream Cheese – of course we need the nectar of the Gods! TWO boxes!
- Crab Meat – Imitation crab works fine for this – you just want sweet meaty bites and imitation is perfect and cheap!
- I went with 2 boxes of cream cheese and 16 oz of imitation crab – you can use less crab if you like – I just wanted more of that flavor! An 8 oz package would work as well – it just might make a few less egg rolls.
- Should I use fresh crab meat or imitation crab meat in egg rolls? Real crab meat is pricey! I would just use imitation for this one – the cream cheese is what you’re tasting – you just want a little sweetness and texture from the crab and imitation works fine for that.
- What is imitation crab meat? Well – it’s white fish that they process to look like a crab leg. It’s super dumb right? But it’s tasty and very healthy! But basically – cooked white fish (like pollock).
- Sauces – Worcestershire Sauce, Soy Sauce (frankly – I’m not sure which I love more)
- If you want a little spicy kick – add a dash of sriracha
- Seasonings – Garlic Powder, Onion Powder
- Green Onions – use the whole bunch!
- Egg Roll Wrappers – these are pretty easy to find – they’re a little delicate so keep them in fridge until ready to use
- Can you use wonton wrappers? Sure but they’re usually a different size – egg roll wrappers are square and perfectly sized.
- Egg – you can also use water to seal but the egg seems to work a little better
- Vegetable Oil – fry ’em up! You need 2-3 cups of vegetable or canola oil – something cheap.
- What kind of oil should I use? You want something with a high smoking point but affordable – vegetable or canola are perfect for deep frying.
How to make Crab Rangoon Egg Rolls
These are surprisingly easy – I’m not so good at rolling burritos – so I was happy these came together quickly! Here’s how to make the egg rolls ready for primetime:
- In a large mixing bowl, add cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions. Mix with the whisk attachment on electric mixer for 30 seconds. Remove from mixer and stir in crab meat with a spatula.
- In a small bowl, beat egg and water.
3. Lay one egg roll wrapper out. Place about 1/3 cup crab filling in the center of the wrapper, making a short horizontal lump. Fold the wrapper over the mixture and gently tuck it in. Fold in the sides and roll the wrapper tightly.
4. Use a pastry brush to dab the edges of the wrapper with the egg wash.
5. Heat 2-3 cups vegetable oil in a deep dish skillet or Dutch oven to 375º. (Use an instant read thermometer or candy thermometer to check the oil temperature.) Deep fry them 3-4 at a time (depending on the size of your pan) for 2-3 minutes total or until golden brown. If a bubble forms – use the tongs to poke it. Roll it around so all sides are golden. Allow the heat to charge back up in between batches. Place on paper towels to drain.
- What should I do with leftover used oil? You aren’t going to want to reuse this. I pour mine out on the fire pit – but I live in the hillbilly sticks so I can. Your best bet is to let it cool, pour into the original container (or a milk jug, etc) and put in the trash.
6. Serve hot with the good sweet & sour! (You could also use duck sauce or sweet chili sauce.)
What supplies do I need for frying egg rolls?
- Deep skillet – you need a good deep skillet that is thick so the oil won’t burn or splatter. I use my Caraway or my Hex Clad. The 2-3 cups of oil shouldn’t go more than half way up the sides to be safe.
- Tongs – I have so many tongs with the silicone ends it’s not even funny! This ensures you’re safe as you turn them in the hot oil.
- Instant Read Thermometer – I love my Thermapen but it’s $80+, the $12 one is fine too. But if you’re cooking all the time – get the good one – it comes in fun colors and is durable. It’s what all the chef’s recommend.
How to Store & Reheat
- Store leftovers in an airtight container in the refrigerator for up to 5 days
- Reheat in air fryer at 250º for 6 minutes
- For best texture, reheat in the air fryer. Don’t even bother with the microwave! For a slightly crispier outer layer, spray with olive oil before reheating.
More Imitation Crab Recipes
More Asian Recipes
- Chinese Chicken & Green Bean Stir Fry
- Air Fryer Chicken Teriyaki (aka Chicken on a Stick)
- Panera Chicken & Broccoli Teriyaki Bowl
This post may contain affiliate links. For more information, please see our disclosure policy.
Crab Rangoon Egg Rolls
Ingredients
- 16 ounces cream cheese softened, 2 boxes
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 bunch green onions chopped
- 16 oz imitation crab meat chopped
- 1 egg beaten
- 2 tbsp water
- 12 egg roll wrappers
- 2 cups Vegetable oil for frying
Instructions
- In a mixer, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions. Stir in crab meat.16 ounces cream cheese, 1 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tsp garlic powder, ½ tsp onion powder, 1 bunch green onions, 16 oz imitation crab meat
- In a small bowl, beat egg and water.1 egg, 2 tbsp water
- Lay one egg roll wrapper out. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Fold the wrapper over the filling and gently tuck it in. Fold in the sides and roll the wrapper tightly.12 egg roll wrappers
- Use a pastry brush to dab the edges of the wrapper.
- Heat oil in a heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.2 cups Vegetable oil
- Reheat – Air fry 6 min at 250
