Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls
Crispy outside, creamy crab filling inside — like your favorite takeout appetizer but bigger and even better!
🧾 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 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Worcestershire sauce
½ teaspoon soy sauce
Pinch of black pepper
For Rolling:
8–10 egg roll wrappers
1 egg (beaten, for sealing)
Oil for frying
👩‍🍳 Instructions
1️⃣ Make the Filling
In a bowl, mix:
Cream cheese
Crab meat
Green onions
Garlic powder
Onion powder
Worcestershire sauce
Soy sauce
Black pepper
Mix until smooth and creamy.
2️⃣ Assemble the Egg Rolls
Lay an egg roll wrapper in a diamond shape.
Spoon 2–3 tablespoons of filling in the center.
Fold bottom corner over filling.
Fold in the sides tightly.
Roll up firmly toward the top corner.
Brush the top corner with beaten egg to seal.
Repeat with remaining wrappers.
3️⃣ Fry
Heat oil to 350°F (175°C).
Fry egg rolls 3–4 minutes until golden brown and crispy.
Remove and drain on paper towels.
🔥 Air Fryer Option:
Spray lightly with oil.
Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
🍯 Sweet & Sour Dipping Sauce (Quick Version)
¼ cup sweet chili sauce
1 tablespoon rice vinegar
1 teaspoon soy sauce
Mix and serve.