Easy Crab Rangoon Eggrolls

These easy crab rangoon egg rolls put a fun twist on the classic appetizer you often find at Chinese restaurants. Using fresh blue crab meat instead of imitation crab gives them a luxurious flavor, and serving them with sweet chili sauce adds a perfect balance of sweetness and spice. They are crispy, creamy, and utterly addictive.

I remember making these during a family gathering and everyone kept dipping them in the sauce, going back for more without hesitation. They quickly became one of my go-to appetizers for entertaining.

Ingredients

• Cream cheese: softened for easy blending and smooth texture
• Worcestershire sauce: adds a subtle umami depth
• Low-sodium soy sauce: balances saltiness without overpowering
• Garlic powder: brings gentle savory flavor
• Fresh blue crab meat: the star ingredient for freshness and sweetness, make sure to pick lump crab meat without shell pieces
• Green onions: for freshness and a little bite, thinly sliced is best
• Egg roll wrappers: look for fresh or refrigerated for easier rolling
• Vegetable oil: suitable for deep frying due to its high smoke point
• Sweet chili sauce: the perfect tangy and sweet dipping companion

Step-by-Step Instructions

Smoothing the Cream Cheese:

Pulse the softened cream cheese in a food processor until completely smooth. Add Worcestershire sauce, soy sauce, sesame oil, and garlic powder and pulse again until everything is fully combined into a creamy filling.

Folding in Crab and Green Onions:

Transfer the cream cheese mixture to a medium bowl. Gently fold in the fresh crab meat and most of the sliced green onions, reserving some for garnish. Be careful not to break up the crab meat too much. You want those nice lumps.

Preparing the Egg Rolls:

Place one egg roll wrapper on a clean surface rotated into a diamond shape with the pointed ends facing up and down. Spoon about ¼ cup of the crab mixture in the center of the wrapper.

Wrapping the Egg Rolls:

Lift the bottom point up and fold it halfway over the filling so it’s fully covered. Fold in the left and right points towards the center, overlapping slightly. Dip your fingertips in water and moisten the top corner of the wrapper. Roll it tightly from the bottom up until it forms a firm log. Set aside on a plate and cover with a damp paper towel to prevent drying. Repeat with the remaining wrappers and filling.

Deep Frying to Crispy Perfection:

Pour vegetable oil into a Dutch oven to a depth of about 2 inches. Heat the oil to 375 degrees Fahrenheit. Fry 2 to 3 egg rolls at a time, turning occasionally for even browning. Fry until they turn golden and crispy, roughly 2 minutes per batch.

Draining and Serving:

Use a slotted spoon to remove the egg rolls and place them onto a wire rack to drain excess oil. Arrange on a serving platter, sprinkle with the remaining green onions, and serve warm with sweet chili sauce on the side.

Save

My favorite part is always the fresh crab meat because it makes a huge difference compared to imitation crab. One holiday, my family debated over who got to eat the last one—an unexpected moment that instantly created a warm memory.

Storage Tips

Let the egg rolls cool completely before storing in an airtight container in the refrigerator. They keep well for up to 3 days. To reheat, bake in a preheated 375-degree oven for 10 to 12 minutes until crispy again. Avoid microwaving to prevent sogginess.

Ingredient Substitutions

If fresh crab is unavailable, good quality canned crab meat works but expect a milder flavor. You can replace soy sauce with tamari to keep it gluten-free. For a vegetarian alternative, try diced water chestnuts or finely chopped mushrooms for crunch.

Serving Suggestions

These egg rolls pair beautifully with a simple side like Asian slaw or steamed edamame. A cold beer or a crisp white wine such as Sauvignon Blanc complements the creamy, crunchy textures nicely.

Recipe FAQs

→ What type of crab is best for this dish?

Fresh blue crab meat is ideal for a sweet, delicate flavor, but lump crab or claw meat can also be used effectively.

→ How do you ensure the eggrolls stay crispy after frying?

Drain them on a wire rack to let excess oil drip off and keep the shell crisp, rather than placing them on paper towels which can trap moisture.

→ Can I prepare the filling in advance?

Yes, the crab and cream cheese mixture can be made a few hours ahead and chilled, which helps the flavors meld together nicely.

→ What makes sweet chili sauce a good accompaniment?

The sauce adds a balance of gentle heat and sweetness that complements the rich crab and creamy filling perfectly.

→ Is deep frying necessary, or can these be baked?

Deep frying gives the crispiest texture, but baking at a high temperature can be a lighter alternative, though the crunch may be less pronounced.

→ How do you seal the eggrolls properly to prevent filling leakage?

Brushing the edges with water before rolling helps seal the wrapper tightly and keeps the filling inside during frying.