Crab Rangoon Egg Rolls


Dive into the world of culinary fusion with Crab Rangoon Egg Rolls, a dish that marries the creamy, savory filling of traditional Crab Rangoon with the crispy, golden exterior of classic egg rolls. This innovative creation promises a taste sensation that’s both familiar and excitingly new.

The Perfect Blend: Ingredients and Flavors

Crafted with precision, these egg rolls feature a luscious mixture of tender crab meat, creamy cheese, and a hint of garlic and green onions, all wrapped in a delicate egg roll wrapper. Each bite delivers a burst of flavors, perfectly balanced to tantalize your taste buds.

Step-by-Step: Crafting Your Masterpiece

Making Crab Rangoon Egg Rolls is an art. Begin by mixing the filling, ensuring the crab and cheese meld harmoniously. Next, spoon the mixture onto egg roll wrappers, fold securely, and fry until golden brown. The result? A masterpiece of texture and taste.

Dipping Delight: Sauces and Pairings

Elevate your experience with the right dip. Whether you prefer the sweet tang of plum sauce or the fiery kick of Sriracha, the right sauce can transform your egg roll into a culinary adventure.

Entertain with Elegance: Serving Suggestions

Ideal for gatherings, these egg rolls serve as a sophisticated appetizer or a delightful snack. Pair with a crisp white wine or a light beer for an unforgettable culinary experience.

In Conclusion: A Must-Try Fusion Dish

Crab Rangoon Egg Rolls stand out as a testament to the beauty of culinary fusion. They offer a unique blend of flavors and textures, making them a must-try for anyone looking to explore the boundaries of traditional cuisine.

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Crab Rangoon Egg Rolls

  • Author: Olivia Chen
  • Total Time: 16 minutes


2 (8 ounce) boxes cream cheese, softened
1–2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
3 green onions, chopped
1/2 lb fresh white cooked crabmeat, flaked or diced
8–10 egg roll wrappers
Vegetable oil for frying


In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until mixed. Stir in crab meat.
Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper.
Heat oil in a heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes


  • Serving Size: 8 servings

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