Crab Rangoon Egg Rolls

 A crispy twist on the classic appetizer, these egg rolls feature a rich, savory filling of creamy cheese and crab, all wrapped up and fried until perfectly golden. An impressive yet simple choice for any gathering.

Makes: 8 egg rolls
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

• ½ lb (8 oz) cooked crab meat, flaked (imitation crab or lump crab work well)

• 1 (8 oz) block cream cheese, fully softened

• 3 green onions, finely chopped

• 1–2 tbsp Worcestershire sauce

• 1 tsp garlic powder

• ½ tsp onion powder

• 8 egg roll wrappers

• Water (for sealing wrappers)

• Neutral oil, such as vegetable or canola (for frying)

Instructions

1. Prepare the Filling
In a medium mixing bowl, combine the softened cream cheese, flaked crab meat, chopped green onions, Worcestershire sauce, garlic powder, and onion powder. Mix until fully and evenly incorporated. Taste and adjust seasoning if desired.

2. Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Place about 2 heaping tablespoons of the filling just below the center of the wrapper.
Fold the bottom corner snugly over the filling. Fold the left and right corners inward toward the center.
Moisten the remaining top corner with a little water using your finger. Tightly roll the filled pouch upward to seal, pressing firmly to ensure the seal is secure. Place seam-side down on a plate or tray. Repeat with remaining wrappers and filling.

3. Fry the Egg Rolls
In a heavy-bottomed pot, Dutch oven, or deep skillet, heat 2–3 inches of oil to 350°F (175°C).
Carefully add 3-4 egg rolls at a time, avoiding overcrowding. Fry for 2-4 minutes, turning occasionally, until they are evenly golden brown and crispy.
Remove with a slotted spoon or tongs and drain on a wire rack set over a baking sheet or on a plate lined with paper towels.

4. Serve
Let the egg rolls cool for a few minutes before serving. They are delicious on their own or served with sweet chili sauce, duck sauce, or a simple soy-ginger dipping sauce.

Helpful Tips

• Keep Wrappers Covered: Keep unused egg roll wrappers under a damp paper towel to prevent them from drying out.

• Seal Tightly: Ensure the final seal is secure to prevent filling from leaking during frying.

• Maintain Oil Temperature: Use a thermometer to keep the oil at a steady 350°F. Too cool, and the rolls will be greasy; too hot, and they will brown before the filling is hot.

• Air Fryer Option: For a lighter version, brush egg rolls lightly with oil and air fry at 375°F for 10-12 minutes, flipping halfway, until golden and crispy.

• Make Ahead: Assemble uncooked egg rolls and freeze them in a single layer on a baking sheet before transferring to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time.