Crab Rangoon Egg Rolls: Crispy Creamy Delight for Any Party

You won’t believe how quickly you can turn a classic favorite into an irresistible finger food! These Crab Rangoon Egg Rolls are perfect for any party.

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Prep Time 20

Cook Time 8

Total Time 28

Servings: 12 rolls

Course: Appetizers

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

8 ounces Cream Cheese Use full-fat for the best flavor and texture.
1 cup Crab Meat Imitation crab is budget-friendly, while real lump crab offers gourmet richness.
2 pieces Green Onions Sliced, adds freshness.
1 teaspoon Garlic Powder Enhances flavor depth.
1 teaspoon Worcestershire Sauce Adds umami and tanginess.

For Rolling and Frying

12 pieces Egg Roll Wrappers Use thicker wrappers designed for egg rolls.
1 tablespoon Water To seal the edges.
2 cups Neutral Oil Vegetable or Canola for frying.

Equipment

mixing bowl
Deep skillet or heavy pot

Method

Step-by-Step Instructions

In a mixing bowl, combine cream cheese, crab meat, green onions, garlic powder, and Worcestershire sauce. Blend until creamy.
Lay an egg roll wrapper in a diamond position. Place 1-2 tablespoons of the crab filling in the center. Fold and roll tightly.
In a skillet, heat oil to 350°F (175°C). Test with a piece of wrapper; it should sizzle.
Fry the egg rolls in batches for 3-4 minutes on each side until golden brown.
Arrange the egg rolls on a platter and serve with dipping sauces.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

Avoid overfilling the egg rolls to prevent bursting. Keep wrappers moist during assembly.

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