Crab Rangoon Egg Rolls

Ingredients

For the Filling

• 8 oz (225 g) cream cheese, softened

• 1 cup crab meat, chopped (fresh, canned, or imitation)

• 2 green onions, finely chopped

• 1 tsp garlic powder

• ½ tsp onion powder

• 1 tsp soy sauce

• ½ tsp Worcestershire sauce (optional)

• ¼ tsp black pepper

For Wrapping & Frying

• 8–10 egg roll wrappers

• 1 egg + 1 tbsp water (beaten – for sealing)

• Oil for frying (vegetable, canola, or peanut oil)

For Serving

• Sweet chili sauce

• Soy sauce or creamy dip (optional)

Instructions

1. Make the Filling

In a medium bowl, combine softened cream cheese, chopped crab, green onions, garlic powder, onion powder, soy sauce, Worcestershire sauce (if using), and black pepper. Mix until smooth and well blended.

2. Assemble the Egg Rolls

• Lay one egg roll wrapper on a clean surface in a diamond shape (one corner pointing toward you).

• Place about 2 tablespoons of filling near the bottom corner.

• Fold the bottom corner up and over the filling.

• Fold in the left and right corners toward the center.

• Roll tightly upward, stopping about 1 inch from the top corner.

• Brush the top corner with the egg wash, then finish rolling to seal.

• Repeat with remaining wrappers and filling.

3. Fry Until Golden

• Heat about 1 inch of oil in a deep pan or pot to 350°F (175°C) over medium heat.

• Fry egg rolls in batches (do not overcrowd) for 2–3 minutes, turning occasionally, until golden brown and crisp.

• Remove with a slotted spoon and drain on paper towels.

4. Cool Slightly & Serve

Let the egg rolls cool for a few minutes before serving – this allows the filling to set and stay creamy inside. Serve hot with sweet chili sauce (or soy sauce / creamy dip).

Optional Variations

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