Crab Rangoon Egg Rolls
Enjoy a delightful twist on classic crab rangoon with these crispy egg rolls, filled with creamy cheese and crab meat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
- Diet: None
Ingredients
Scale
- 8 egg roll wrappers
- 1 cup cream cheese, softened
- 1 cup crab meat, cooked and flaked
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- Oil for frying
Instructions
- Combine the cream cheese, crab meat, green onions, soy sauce, and garlic powder in a mixing bowl. Mix well until smooth.
- Lay an egg roll wrapper on a flat surface and place about 2 tablespoons of the crab mixture in the center.
- Fold the bottom corner over the filling, then fold the sides in, and roll tightly. Seal the top corner with water.
- Heat oil in a deep pan or fryer to 350°F (175°C).
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes.
- Drain on paper towels and serve hot with dipping sauce.
Notes
Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for crispiness.
Nutrition
- Serving Size: 1 egg roll
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 30mg
Find it online: https://ameliasweets.com/2026/04/30/crab-rangoon-egg-rolls/