Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls Recipe


  • 2 (8 ounce) boxes cream cheese, softened
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 green onions, chopped
  • 1 lb fresh white crabmeat, flaked or diced
  • 10 egg roll wrappers
  • Vegetable oil for frying


  1. Prepare the Filling:
    • In a food processor, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse several times until well mixed.
    • Stir in the flaked or diced crabmeat until evenly distributed.
  2. Assemble the Egg Rolls:
    • Lay an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape).
    • Place about three tablespoons of the crab and cream cheese mixture in the center of the wrapper in a short horizontal line.
  3. Roll the Egg Rolls:
    • Fold the corner closest to you over the filling, tucking it snugly.
    • Fold in the sides of the wrapper towards the center.
    • Continue rolling the wrapper away from you, making sure it is tightly wrapped.
    • Use a small amount of water to moisten the tip of the wrapper and seal the egg roll.
  4. Fry the Egg Rolls:
    • Heat vegetable oil in a heavy stockpot or saucepan to 365 degrees Fahrenheit (185 degrees Celsius).
    • Carefully place 2-3 egg rolls into the hot oil, depending on the size of your pan. Fry them for 1-2 minutes, turning occasionally, until they are golden brown and crispy.
    • Remove the fried egg rolls with a slotted spoon and place them on paper towels to drain excess oil.
    • Allow the oil temperature to return to 365 degrees Fahrenheit before frying the next batch.
  5. Serve:
    • Serve the Crab Rangoon Egg Rolls warm.
    • Optionally, serve with sweet and sour sauce, plum sauce, or soy sauce for dipping.

Enjoy your homemade Crab Rangoon Egg Rolls as a delicious appetizer or snack!

Achieving the perfect Crab Rangoon Egg Rolls involves attention to detail and technique. Here are 30 secrets to help you master this recipe:

Preparation and Ingredients:

  1. High-Quality Crabmeat: Use fresh, good quality crabmeat for the best flavor and texture.
  2. Cream Cheese Consistency: Ensure the cream cheese is softened to room temperature for easy mixing and blending.
  3. Balanced Seasoning: Taste and adjust the seasoning of the cream cheese mixture to your liking before filling the egg rolls.
  4. Fresh Green Onions: Use fresh green onions for a crisp texture and vibrant flavor.
  5. Worcestershire Sauce: Use a good quality Worcestershire sauce for depth of flavor.
  6. Garlic and Onion Powders: Ensure these powders are fresh to maximize their flavor impact.
  7. Egg Roll Wrappers: Keep the wrappers covered with a damp cloth while assembling to prevent them from drying out.

Assembly and Rolling:

  1. Proper Wrapping Technique: Follow proper egg roll wrapping techniques to ensure they are tightly sealed.
  2. Moistening Edges: Use water to moisten the edges of the wrappers to seal them securely.
  3. Even Distribution: Ensure the filling is evenly distributed within each egg roll wrapper.
  4. Compact Rolling: Roll the egg rolls tightly to prevent them from opening during frying.
  5. Filling Quantity: Avoid overfilling the egg rolls, as it can lead to bursting during frying.

Frying Process:

  1. Oil Temperature: Maintain a consistent oil temperature of 365°F (185°C) for crispy results.
  2. Use a Thermometer: Use a kitchen thermometer to monitor and maintain the oil temperature accurately.
  3. Fry in Batches: Fry the egg rolls in batches to prevent overcrowding the pan and ensure even cooking.
  4. Turn Occasionally: Turn the egg rolls occasionally while frying for even browning.
  5. Drain Excess Oil: Place fried egg rolls on paper towels to drain excess oil and maintain crispiness.
  6. Resting Time: Allow the oil temperature to recover between batches to ensure consistent frying results.


  1. Serve Immediately: Serve the egg rolls immediately after frying for the best texture and flavor.
  2. Dipping Sauces: Provide a variety of dipping sauces such as sweet and sour, plum sauce, or soy sauce to enhance the flavors.
  3. Garnish: Garnish with additional chopped green onions or sesame seeds for a decorative touch and added flavor.
  4. Presentation: Arrange the egg rolls neatly on a serving platter for an appetizing presentation.

Tips for Variations:

  1. Spicy Kick: Add a dash of hot sauce or red pepper flakes to the cream cheese mixture for a spicy version.
  2. Herb Addition: Incorporate fresh herbs like cilantro or parsley for additional freshness and flavor.
  3. Cheese Addition: Consider adding a small amount of shredded mozzarella or cheddar cheese for extra creaminess.


  1. Sealing Issues: If the egg rolls are not sealing properly, ensure the edges are moistened adequately with water.
  2. Soggy Wrappers: If the wrappers become soggy, ensure the oil temperature is too low or they are overcrowded during frying.
  3. Too Greasy: If the egg rolls turn out greasy, drain them well on paper towels after frying.

Advanced Techniques:

  1. Air Frying: Try air frying the egg rolls for a healthier alternative with crispy results.
  2. Make Ahead: Prepare the filling and assemble the egg rolls ahead of time, then fry just before serving for convenience.

By following these secrets, you’ll be well on your way to mastering the perfect Crab Rangoon Egg Rolls that are crispy, flavorful, and absolutely delightful!

Secrets to Achieve the Perfect Crab Rangoon Egg Rolls

  1. Use Fresh Crabmeat:
    • Opt for fresh crabmeat for the best flavor and texture. If using canned or imitation crab, ensure it’s well-drained and flaked properly.
  2. Proper Cream Cheese Softening:
    • Make sure the cream cheese is fully softened to avoid lumps and ensure smooth mixing with the other ingredients.
  3. Balance the Seasoning:
    • Taste the filling mixture before assembling the egg rolls. Adjust the seasoning with salt, pepper, or additional Worcestershire sauce if needed.
  4. Chill the Filling:
    • Chill the crab and cream cheese mixture for at least 30 minutes before assembling the egg rolls. This makes it easier to handle and roll.
  5. Consistent Filling Amount:
    • Use a consistent amount of filling (around three tablespoons) to ensure even cooking and prevent the egg rolls from bursting open.
  6. Seal the Edges Properly:
    • Use a small amount of water or an egg wash (beaten egg) to seal the edges of the egg roll wrappers securely to prevent them from opening during frying.
  7. Avoid Overstuffing:
    • Do not overstuff the egg rolls, as this can cause them to burst during frying.
  8. Tight Rolling Technique:
    • Roll the egg rolls tightly to prevent air pockets, which can cause the wrappers to open during frying.
  9. Preheat Oil to Correct Temperature:
    • Ensure the oil is preheated to 365°F (185°C) before frying. Use a thermometer to maintain a consistent temperature.
  10. Fry in Batches:
    • Fry the egg rolls in small batches to avoid overcrowding, which can lower the oil temperature and result in greasy egg rolls.
  11. Drain Excess Oil:
    • Place the fried egg rolls on paper towels to drain excess oil and maintain their crispiness.
  12. Use Neutral Oil:
    • Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying to avoid overpowering the flavor of the egg rolls.
  13. Serve Immediately:
    • Serve the egg rolls immediately after frying to enjoy their crispy texture. They can become soggy if left to sit too long.
  14. Make Ahead:
    • Prepare the filling and assemble the egg rolls ahead of time. Freeze them on a baking sheet, then transfer to a freezer bag. Fry them straight from the freezer, adjusting the cooking time as needed.
  15. Uniform Size:
    • Ensure the egg rolls are of uniform size for even cooking.
  16. Alternative Cooking Methods:
    • For a healthier option, bake the egg rolls in a preheated oven at 400°F (200°C) for 15-20 minutes, turning halfway through, or use an air fryer.
  17. Use a Food Processor:
    • A food processor ensures the cream cheese mixture is well-blended and smooth.
  18. Finely Chop Green Onions:
    • Finely chop the green onions to distribute the flavor evenly throughout the filling.
  19. Test Fry One Egg Roll:
    • Test fry one egg roll to check the seasoning and adjust the filling mixture accordingly before frying the rest.
  20. Serve with Dipping Sauce:
    • Enhance the flavor by serving with sweet and sour sauce, plum sauce, or soy sauce for dipping.

By following these secrets, you’ll achieve perfectly crispy, flavorful, and delicious Crab Rangoon Egg Rolls that are sure to impress. Enjoy!

Here are some commonly asked questions related to Crab Rangoon Egg Rolls along with their answers:

Popular Questions and Answers Related to Crab Rangoon Egg Rolls

  1. Q: Can I use imitation crab instead of fresh crabmeat?
    • A: Yes, imitation crab can be used as a substitute for fresh crabmeat.
  2. Q: How can I prevent the egg rolls from getting soggy?
    • A: Make sure to drain the crabmeat thoroughly and fry the egg rolls at the correct temperature to ensure they remain crispy.
  3. Q: Can these be baked instead of fried?
    • A: Yes, you can bake them at 400°F for 15-20 minutes or until golden brown, flipping halfway through.
  4. Q: What dipping sauces go well with Crab Rangoon Egg Rolls?
    • A: Sweet and sour sauce, plum sauce, or soy sauce are popular choices.
  5. Q: How do I store leftover egg rolls?
    • A: Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
  6. Q: Can I freeze Crab Rangoon Egg Rolls?
    • A: Yes, you can freeze them before frying. Thaw before frying or bake directly from frozen.
  7. Q: How do I prevent the filling from leaking out during frying?
    • A: Ensure the egg rolls are tightly wrapped and the edges are sealed properly with water.
  8. Q: Can I use spring roll wrappers instead of egg roll wrappers?
    • A: Egg roll wrappers are recommended for their thickness, but spring roll wrappers can be used for a lighter, crispier texture.
  9. Q: Is there a substitute for cream cheese?
    • A: Neufchâtel cheese can be used as a lower-fat alternative.
  10. Q: Can I add other ingredients to the filling?
    • A: Yes, you can add finely chopped vegetables like bell peppers or water chestnuts for added texture and flavor.
  11. Q: How can I make these egg rolls gluten-free?
    • A: Use gluten-free egg roll wrappers and ensure all other ingredients are gluten-free.
  12. Q: What’s the best oil for frying egg rolls?
    • A: Vegetable oil, canola oil, or peanut oil are good choices for frying.
  13. Q: Can I use an air fryer to cook these egg rolls?
    • A: Yes, you can air fry them at 370°F for 10-12 minutes, turning halfway through.
  14. Q: How thick should the cream cheese mixture be?
    • A: The mixture should be thick enough to hold its shape when placed on the wrapper.
  15. Q: What if I don’t have a food processor?
    • A: You can mix the filling by hand using a spoon or an electric mixer.
  16. Q: Can I make the filling ahead of time?
    • A: Yes, the filling can be made a day in advance and stored in the refrigerator.
  17. Q: What’s the best way to reheat fried egg rolls?
    • A: Reheat in the oven at 350°F for about 10 minutes to maintain crispiness.
  18. Q: Can I use pre-cooked crabmeat?
    • A: Yes, pre-cooked crabmeat can be used; just ensure it’s well-drained.
  19. Q: How many egg rolls does this recipe make?
    • A: This recipe makes about 10 egg rolls.
  20. Q: Can I add spices to the filling for extra flavor?
    • A: Yes, you can add spices like paprika, cayenne pepper, or Old Bay seasoning for extra flavor.