Name: Crab Rangoon Eggrolls Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 16 ounces cream cheese, softened to room temperature; 1 tablespoon Worcestershire sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; 12 ounces lump crab meat, liquids drained well (Bumble Bee brand); ⅓ cup green onions, thinly sliced; 12 large egg roll wrappers; Canola oil, for frying (amount varies according to frying pot size); Egg Wash (for sealing); 1 large egg, room temperature; 1 teaspoon water; 1 to 2 tablespoons thinly sliced green onions; Bottled sweet chili sauce, for dipping

You’re going to absolutely love this Crab Rangoon Eggrolls Recipe—it’s one of those snacks that feels indulgent yet surprisingly easy to pull together. The cream cheese and crab filling is creamy, savory, and just the right amount of garlicky, wrapped up in a perfectly crispy eggroll wrapper. I always find it’s such a crowd-pleaser whether I’m serving it for game day or as a fun appetizer at a casual get-together.

What makes this Crab Rangoon Eggrolls Recipe stand out is how the flavors meld with that crispy outside and melty inside. It’s the kind of treat that hits all the right notes for anyone craving a little taste of that classic crab rangoon but with a fun twist in the form of an eggroll. Trust me, once you try making these at home, you’ll be reaching for the wrappers again and again!

Ingredients You’ll Need

Each ingredient in this Crab Rangoon Eggrolls Recipe plays a smart role in building layers of flavor and texture. When shopping, try to find good-quality lump crab meat and fresh green onions—they really elevate the filling and keep things tasting fresh.

Cream cheese: Make sure it’s softened to room temperature for easier mixing; this gives the filling that creamy richness.
Worcestershire sauce: Adds a subtle umami depth to the filling that surprises you.
Garlic powder: A quick way to add that garlicky flavor without chopping fresh garlic.
Onion powder: Adds a mild punch to the filling’s savory profile.
Lump crab meat: Drain it very well to avoid soggy eggrolls; I love using Bumble Bee brand for consistent texture.
Green onions: Thinly sliced to give a hint of freshness and crunch inside the filling.
Egg roll wrappers: Look for large, square wrappers so you get a perfect seal and ample filling.
Canola oil: Great for frying due to its neutral flavor and high smoke point.
Egg: For the egg wash—helps seal your wrappers tightly so nothing escapes during frying.
Water: Mixed with the egg to create that perfect wash consistency.
Optional garnish – Green onions: Thinly sliced for a fresh, pretty topping.
Bottled sweet chili sauce: My go-to dipping sauce; it’s sweet, tangy, and perfectly complements the savory rangoon.

Variations

This Crab Rangoon Eggrolls Recipe is wonderfully flexible—I’ve found a few tweaks that really personalize it and suit different tastes or dietary needs, and you can too! Don’t hesitate to make it your own.

Spicy Kick: I sometimes add a dash of sriracha or red pepper flakes directly to the filling for a subtle heat that wakes up the flavors.
Vegetarian Version: Swap crab meat for finely chopped mushrooms or artichoke hearts to mimic the texture while keeping it veggie-friendly.
Healthier Baking Option: Instead of frying, you can brush the eggrolls with oil and bake them at 400°F until crispy; this works great if you want to lighten up the dish.
Fresh Herbs: Adding a bit of chopped cilantro or dill to the green onions can brighten the filling with unexpected fresh notes.

How to Make Crab Rangoon Eggrolls Recipe

Step 1: Mix your creamy, flavorful filling

Start by softening your cream cheese to room temp—this makes mixing a breeze, no lumps. In a medium bowl, combine the cream cheese, Worcestershire sauce, garlic powder, and onion powder. Gently fold in the lump crab meat, being careful not to break it up too much, and then add in those fresh, thinly sliced green onions. Give everything a good mix until it’s uniform and creamy but still has some texture. This step is where the magic happens—if you get a tasty filling, your Crab Rangoon Eggrolls Recipe is already halfway perfect.

Step 2: Prep your egg roll wrappers and egg wash

Lay out your egg roll wrappers on a clean surface. In a small bowl, beat your egg with water to make an egg wash. This will act like glue to seal your wrappers perfectly—definitely don’t skip it! It helps prevent any filling escape during frying, saving you a messy cleanup later.

Step 3: Assemble the eggrolls like a pro

Place about 2 tablespoons of the crab mixture near one corner of the wrapper, then fold the corner over the filling. Fold in the sides snugly, then roll up the wrapper tightly towards the opposite corner. Use the egg wash on the final edge to seal it shut. I find that rolling snug but not too tight helps prevent breakage and keeps the filling intact.

Step 4: Fry to golden perfection

Heat about 2-3 inches of canola oil in a deep pot or fryer to 350°F. Fry a few eggrolls at a time so you don’t overcrowd the pan, which can drop the oil temperature. Fry them until they turn a beautiful golden brown, about 3-4 minutes, turning occasionally. Drain on paper towels. You’ll love the satisfying crunch that contrasts with the creamy inside!

How to Serve Crab Rangoon Eggrolls Recipe

The image shows three golden brown fried rolls stacked on a white plate, each with a crispy and bubbly outer layer. Two rolls have been opened to reveal a fluffy white filling with small pieces of green herbs mixed inside, while the third roll remains closed with the same golden crispy texture. The plate sits on a white marbled surface, with some finely chopped green herbs scattered around for garnish. A jar with a red sauce is seen blurred in the background photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a bit of thinly sliced green onions over the top as a simple, fresh garnish. It adds a little pop of bright color and a mild onion crunch that balances the richness of the eggrolls beautifully.

Side Dishes

When I serve these, I like pairing them with a tangy coleslaw or a cucumber salad to lighten things up. And of course, don’t forget the sweet chili sauce on the side—it’s my absolute favorite dip that complements every bite perfectly.

Creative Ways to Present

If I’m throwing a party, I sometimes arrange the eggrolls wrapped in banana leaves or sit them on a bed of shredded lettuce for that splash of green. Another fun idea is serving them vertically in a tall glass or jar with the dipping sauce layered at the bottom—it’s visually appealing and makes grabbing a bite super easy for guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Crab Rangoon Eggrolls in an airtight container in the fridge for up to 3 days. To keep their crispiness, I place a paper towel inside to absorb any extra moisture. This way, they stay surprisingly fresh without getting soggy.

Freezing

Great news—this Crab Rangoon Eggrolls Recipe freezes beautifully! I recommend assembling the eggrolls but skipping the frying step. Freeze them on a baking sheet until firm, then transfer to a zip-top bag. When you’re ready to enjoy, fry or bake them straight from frozen, adding a minute or two onto the cooking time.

Reheating

To reheat and keep that crispy texture, I pop leftover eggrolls in a 375°F oven on a wire rack for about 10 minutes until hot and crunchy again. Avoid microwaving—it tends to make the wrappers soggy. This method works every time for me, crisp on the outside and melty inside.

FAQs

Can I use imitation crab meat for this Crab Rangoon Eggrolls Recipe?

Yes, you can use imitation crab, but I recommend using lump crab meat if possible for better texture and flavor. Imitation crab tends to be softer and less flavorful, so if you choose it, consider adding a bit more seasoning to the filling to boost the taste.
How do I prevent the eggroll wrappers from tearing?

Make sure the filling isn’t overstuffed and that you’re folding snugly but not too tightly. Also, keep the wrappers covered with a damp towel while assembling to prevent them from drying out and becoming brittle, which can cause tearing.
Can I bake these instead of frying?

Absolutely! Just brush the assembled eggrolls lightly with oil and bake them in a 400°F oven for 15-20 minutes or until golden and crispy, turning once halfway through. It’s a great way to make this crab rangoon eggrolls recipe a bit lighter.
What dipping sauces go well with Crab Rangoon Eggrolls?

Sweet chili sauce is my top pick because it perfectly balances the richness of the filling. You can also experiment with soy sauce, spicy mayo, or even a tangy plum sauce for a different spin.
Can I prepare the filling in advance?

Definitely! The filling can be made a day ahead and kept refrigerated, which actually helps the flavors meld together even better. Just be sure to assemble the eggrolls close to serving time for the best texture.

Final Thoughts

This Crab Rangoon Eggrolls Recipe has become one of those dishes I’m excited to share with close friends because it’s easy, delicious, and feels a little indulgent without fuss. I hope you enjoy making and eating them as much as I do—there’s something incredibly satisfying about biting into that crispy shell and discovering the warm, creamy crab goodness inside. Give it a try next time you want a fun appetizer that’s guaranteed to impress!