Ingredients
For the Filling:
- 2 (8 oz) boxes cream cheese, softened
- 2 tablespoons Worcestershire sauce (adds a rich, savory depth)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup crab meat (lump, imitation, or canned)
- 2 green onions, finely chopped
- ½ teaspoon soy sauce (optional, for extra umami)
For the Egg Rolls:
- Egg roll wrappers (about 12-14)
- 1 egg, beaten (for sealing the wrappers)
- Vegetable oil, for frying
For Serving:
- Sweet chili sauce
- Soy sauce
- Spicy mayo (mayo + sriracha)
Instructions
Step 1: Make the Crab Rangoon Filling
- In a mixing bowl, combine softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and soy sauce.
- Fold in the crab meat and chopped green onions until evenly mixed.
- Cover and chill the filling for 15 minutes (this helps make rolling easier).
Step 2: Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface with one corner facing you (diamond shape).
- Place about 2 tablespoons of filling near the center.
- Fold the bottom corner over the filling, then fold in the sides, rolling tightly.
- Brush the top corner with egg wash and seal the roll.
Step 3: Fry Until Crispy
- Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
- Fry a few egg rolls at a time, turning occasionally, until golden brown and crispy (about 3-4 minutes).
- Transfer to a paper towel-lined plate to drain excess oil.
Step 4: Serve and Enjoy!
- Serve hot with sweet chili sauce, soy sauce, or spicy mayo for dipping.
- Enjoy the perfect balance of creamy, cheesy filling and crispy golden wrapper!
Notes
Air Fryer Option
Want a lighter version? Try making them in the air fryer!
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Preheat air fryer to 375°F (190°C).
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Spray the egg rolls lightly with cooking spray.
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Cook for 8-10 minutes, flipping halfway through, until crispy and golden.