These crispy, golden egg rolls take the classic flavors of crab rangoon and wrap them in a crunchy shell. The combination of creamy, seasoned crab filling and a crispy egg roll wrapper makes them an irresistible appetizer or snack. Perfectly fried to a golden brown, they pair well with sweet and sour sauce, hot mustard, or soy sauce.
Whether you’re hosting a gathering or just craving a restaurant-style treat at home, these egg rolls are easy to make and packed with flavor. The creamy filling, enhanced by Worcestershire sauce and garlic, delivers a delicious contrast to the crispy exterior.
Why You’ll Love This Recipe:
• Crunchy & Creamy: The perfect balance of textures.
• Restaurant Quality: Tastes just like your favorite takeout.
• Easy to Make: Simple steps for a delicious appetizer.
Ingredients
• 8 ounces fresh, cooked, and flaked crab meat
• 3 green onions, finely chopped
• ½ tsp onion powder
• ½ tsp garlic powder
• 2 tbsp Worcestershire sauce
• 16 ounces cream cheese, softened
• 8 egg roll wrappers
• Oil for frying
Instructions
1. Heat the Oil: In a large pan, heat 2 inches of oil to 350°F–375°F (175°C–190°C).
2. Prepare the Filling: In a large mixing bowl, combine cream cheese, Worcestershire sauce, onion powder, garlic powder, and chopped green onions. Mix until smooth.
3. Add Crab Meat: Gently fold in the flaked crab meat until evenly combined.
4. Assemble the Egg Rolls:
• Lay out the egg roll wrappers on a clean surface.
• Place a spoonful of the crab mixture in the center, shaping it into a small log.
• Fold the sides of the wrapper inward, then roll tightly.
• Dab a little water on the edge to seal.
5. Fry the Egg Rolls:
• Carefully place the egg rolls seam side down in the hot oil.
• Fry, turning occasionally, until golden brown on all sides (about 2-3 minutes per side).
6. Drain & Serve:
• Remove egg rolls with a slotted spoon and place them on a paper towel-lined rack to drain excess oil.
• Serve hot with duck sauce, sweet and sour sauce, hot mustard, or soy sauce.
Tips for Success
• Seal properly: Use water on the edges of the wrappers to prevent them from opening while frying.
• Don’t overcrowd the pan: Fry in batches to maintain an even temperature.
• Air Fryer Option: Spray egg rolls with oil and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
Storage Options
• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Crisp up in an oven at 350°F (175°C) for 5–7 minutes.
• Freeze: Freeze uncooked egg rolls for up to 3 months. Fry directly from frozen, adding a couple of minutes to the cooking time.
