Crab Rangoon Egg Rolls

These Crab Rangoon Egg Rolls combine the creamy, flavorful filling of traditional crab rangoon with the satisfying crunch of a golden-fried egg roll wrapper, making them a delicious appetizer or party snack.

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Crab Rangoon Egg Rolls

Ingredients

Ingredient	Quantity
Cream cheese, softened	2 boxes (8 oz each)
Worcestershire sauce	1–2 tablespoons (to taste)
Garlic powder	1 teaspoon
Onion powder	1/2 teaspoon
Green onions, chopped	3
Fresh white cooked crabmeat, flaked or diced	1/2 lb
Egg roll wrappers	8–10
Vegetable oil	For frying

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Instructions

Step 1: Mix the Filling
In a food processor, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions. Pulse a few times until blended. Transfer to a bowl and gently fold in the crabmeat.

Step 2: Fill and Roll
Place an egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 3 rounded tablespoons of filling across the center. Fold the bottom corner over the filling, tuck gently, then fold in the sides. Roll it up tightly and seal the tip with a dab of water.

Step 3: Heat the Oil
Pour vegetable oil into a deep, heavy-bottomed pan and heat to 375°F (190°C).

Step 4: Fry the Egg Rolls
Fry 2–3 egg rolls at a time for 1–2 minutes, or until golden and crispy. Remove and place on a paper towel-lined plate to drain. Allow the oil to return to temperature between batches.

Step 5: Serve and Enjoy
Serve warm with sweet and sour sauce, Thai chili sauce, or any favorite dipping sauce.