Easy Crab Rangoon Egg Rolls are the Perfect Appetizer!
Party coming up?
Crab recipes are always a hit! Just ask anyone who’s dug into this crab rangoon casserole!
But for a party, I prefer serving appetizers!
These egg rolls have the same great flavor as crab rangoon but are served in a fun, new way!
I personally think these are much easier to wrap and fry than your classic crab rangoon.
But, they still taste just as amazing!
Are you one of those cooks that goes to a restaurant and thinks, “Hmmm….I could make this!”
Well, that is what I have been thinking for years about crab rangoon.
To add a kick to the crab rangoon egg rolls, we’ve used Thai dipping sauce, sweet and sour sauce, and even regular American ranch dressing.
Adding lots of dips for these egg rolls make them an extra fun appetizer for your next party.
Ingredients Needed for Crab Rangoon Egg Rolls:
- 2 cups vegetable oil
- 8 ozs crab meat
- 8 ozs cream cheese (at room temperature)
- 1 clove garlic (minced)
- 1 green onion (thinly sliced)
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1 dash lemon juice
- 9 egg roll wrappers
- melted butter
How to Make Crab Rangoon Egg Rolls
- Start by adding your cream cheese, garlic, green onions, Worcestershire sauce, salt, lemon juice, and crab meat to a large mixing bowl. It’s easiest to use a hand mixer or stand mixer if you have one.
- Blend everything together well.
- Lay out your egg roll wraps, and using your basting brush, coat the edges with melted butter. This helps your wraps seal shut.
- Place about 2 tablespoons of your crab mixture in the center.
- Fold the corner closest to you over your crab meat.
- Fold in your two corners, then roll up the rest of the way.
- Add your oil to a hot skillet, on high heat, until your oil is nice and hot! Place one to three egg rolls in at a time.
- Do not crowd your skillet.
- Let them fry on each side for one to two minutes, until golden brown.
- Remove from the oil, letting the excess drip off.
- Serve warm with Thai chili sauce for dipping.
What to Serve with Crab Rangoon Egg Rolls
For a fun appetizer night, add these crab rangoon taquitos paired with raspberry salsa.
Jasmine rice is a favorite side for our family to add to this dish.
An Asian salad mix also helps get your greens in to balance out this comfort food.
Can You Bake Crab Rangoon Egg Rolls?
Absolutely!
Follow the instructions as normal, but spray a cookie sheet with cooking spray and bake crab rangoon egg rolls at 350 degrees Fahrenheit for 20 to 25 minutes or till golden brown.
However, we do recommend frying for best results.
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And, if you’re not a professional egg roll maker, Here’s a super-easy tutorial on how to make your egg rolls.
You’re super-welcome! Enjoy!
*Affiliate links have been added to help you make the perfect crab rangoon egg rolls!*
Crab Rangoon Egg Rolls
Love Crab Rangoon? This is a super-easy recipe that makes a great party appetizer. Who doesn't love crab rangoon egg rolls at parties? Yum!
Ingredients
- 2 cups vegetable oil
- 8 ozs crab meat, (not canned)
- 8 ozs cream cheese, (at room temperature)
- 1 clove garlic, (minced)
- 1 green onion, (thinly sliced)
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1 dash lemon juice
- 9 Egg Roll Wraps
- ½ a stick of Butter (melted)
- Thai Chili Sauce, (for dipping)
Instructions
- Start by adding your cream cheese, garlic, green onions, Worcestershire sauce, salt, lemon juice, and crab meat to a large mixing bowl. It’s easiest to use a hand mixer or stand mixer if you have one.
- Blend everything together well.
- Lay out your egg roll wraps, and using your basting brush, coat the edges with melted butter. This helps your wraps seal shut.
- Place about 2 tablespoons of your crab mixture in the center.
- Fold the corner closest to you over your crab meat. Fold in your two corners, then roll up the rest of the way.
- Add your oil to a hot skillet, on high heat, until your oil is nice and hot!
- Place one to three egg rolls in at a time. Do not crowd your skillet.
- Let them fry on each side for one to two minutes, until golden brown.
- Remove from the oil, letting the excess drip off.
- Serve warm with Thai chili sauce for dipping. Enjoy!
Nutrition Information:
Yield: 9 Serving Size: 1 gramsAmount Per Serving: Calories: 491Total Fat: 43gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 34gCholesterol: 33mgSodium: 391mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 6g
Nutrition values are estimates only, and are provided only as a courtesy.
