These Crab Rangoon Egg Rolls are a crowd-pleasing appetizer filled with crab, cream cheese, and green onions. Crispy on the outside and creamy on the inside, they’re perfect for parties, game day, or family gatherings.
You can either fry them for a classic version or bake them with puff pastry for an easier, mess-free option.
Fried Crab Rangoon Egg Rolls
Prep Time: 10 minutes
Cook Time: 6–8 minutes
Servings: 8
Calories: ~67 kcal per egg roll
Ingredients
- 2 (8 oz) boxes cream cheese, softened
- 1–2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp onion powder
- 3 green onions, chopped
- ½ lb fresh white cooked crab meat, flaked or diced (or imitation crab)
- 8–10 egg roll wrappers
- Vegetable oil, for frying
Instructions
- Make the Filling
- In a bowl or food processor, combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions. Blend until smooth.
- Stir in crab meat gently.
- Roll the Egg Rolls
- Lay an egg roll wrapper on a flat surface with a corner pointing toward you.
- Place ~3 tablespoons of filling in the center, forming a short horizontal mound.
- Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the tip with a little water.
- Fry
- Heat oil in a deep fryer or heavy pot to 375°F (190°C).
- Fry 2–3 egg rolls at a time for 1–2 minutes, until golden brown. Drain on paper towels.
Tips:
- Use crab meat that’s fresh if possible; imitation works fine too.
- For a slightly sweet twist, add ½ tbsp sugar or mirin to the filling.
- Use a candy thermometer to maintain consistent oil temperature.
Baked Puff Pastry Crab Rangoon Rolls
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 16 rolls
Ingredients
- 2 puff pastry sheets, thawed
- 2 blocks cream cheese
- ¼ cup mayonnaise
- ¼ cup sour cream
- 4–5 green onions, chopped
- 8 oz crab meat (real or imitation)
- 1 cup shredded mozzarella cheese
- 1 cup Italian blend cheese
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
Egg Wash:
- 1 egg
- 1 tbsp water
Toppings (optional):
- Additional Italian cheese
- Sweet Thai chili sauce
- Chopped green onions
Instructions
- Prepare Filling
- Microwave cream cheese for 40 seconds to soften.
- Mix cream cheese, mayonnaise, sour cream, green onions, crab meat, shredded cheeses, soy sauce, and Worcestershire sauce in a large bowl.
- Assemble Rolls
- Open puff pastry sheets on a parchment-lined baking sheet.
- Spread half of the crab mixture on one sheet, half on the other.
- Roll up tightly and brush with egg wash.
- Cut each sheet into 8 rolls (16 total).
- Bake
- Preheat oven to 400°F (200°C).
- Sprinkle rolls with a little Italian cheese.
- Bake for 25 minutes, until golden brown.
- Finish & Serve
- Brush baked rolls with sweet Thai chili sauce and top with chopped green onions.
Serving Suggestions
- Serve fried or baked Crab Rangoon Egg Rolls warm as an appetizer.
- Pair with soy sauce, sweet chili sauce, or duck sauce for dipping
