Crab Rangoon Egg Rolls
🧾 Ingredients
For the filling:
8 oz (225 g) cream cheese, softened
1 cup crab meat (real or imitation), finely chopped
2 green onions, finely sliced
1 tsp garlic powder
1 tsp Worcestershire sauce
1/2 tsp soy sauce
1/4 tsp black pepper
For the egg rolls:
10–12 egg roll wrappers
Water (for sealing)
Oil for frying
Optional dipping sauce:
Sweet chili sauce or duck sauce
👩🍳 Instructions
- Make the Filling
In a bowl, combine:
cream cheese
crab meat
green onions
garlic powder
Worcestershire sauce
soy sauce
black pepper
Mix until smooth and creamy. - Assemble the Egg Rolls
Lay an egg roll wrapper in a diamond shape.
Place 2–3 tablespoons of filling in the center.
Fold the bottom corner over the filling.
Fold in the sides, then roll tightly upward.
Seal the edge with a little water. - Fry
Heat oil in a deep pan to 350°F (175°C).
Fry egg rolls in batches for 3–4 minutes, turning until golden brown and crispy.
Remove and drain on paper towels.
🔥 Alternative: Baked Version
Preheat oven to 400°F (200°C)
Brush egg rolls lightly with oil
Bake for 15–18 minutes, flipping halfway, until golden and crispy
🍽️ Tips for Best Results
Don’t overfill to prevent bursting.
Keep wrappers covered to avoid drying out.
Fry seam-side down first to seal properly.