If you’re a fan of classic Crab Rangoon, you’ll fall in love with these Crab Rangoon Rolls. They take the same creamy, savory filling you know and love — rich cream cheese blended with crab and scallions — and wrap it in a crispy egg roll shell for the ultimate appetizer upgrade. Each bite is perfectly crunchy on the outside and deliciously creamy on the inside, making them a guaranteed crowd-pleaser.
The first time I made these rolls, I added a touch of garlic and a splash of Worcestershire sauce to the filling — it gave the crab mixture an extra boost of flavor. I also tried baking them instead of frying, and they still turned out golden and crisp. Whether you serve them at parties, game nights, or as a fun dinner starter, these Crab Rangoon Rolls are a tasty twist that’s hard to resist.
Why You’ll Love This Recipe
These Crab Rangoon Rolls combine everything great about the traditional wonton appetizer with the satisfying crunch of an egg roll. They’re creamy, savory, and surprisingly simple to make. You can fry, bake, or air-fry them, and they pair perfectly with sweet chili or soy dipping sauces. They’re also easy to prep ahead of time — just roll them up, refrigerate, and cook when ready. You’ll love how they deliver restaurant-quality flavor with minimal effort.
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Crab Rangoon Rolls: A Crispy, Creamy Twist on a Classic Favorite
- Total Time: 25 mins
- Yield: 10–12 rolls
- Diet: Halal
Description
Crispy Crab Rangoon Rolls are a delicious twist on the classic crab rangoon appetizer — creamy crab and cream cheese filling wrapped in an egg roll wrapper and fried or baked to golden perfection.
Ingredients
- 8 oz cream cheese, softened
- 8 oz imitation crab meat, finely chopped
- 2 green onions, finely sliced
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/2 tsp soy sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 10–12 egg roll wrappers
- Oil for frying (vegetable or canola)
- Sweet and sour sauce or sweet chili sauce, for dipping
Instructions
- In a medium mixing bowl, combine cream cheese, chopped crab, green onions, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper. Mix until smooth and well blended.
- Lay one egg roll wrapper on a clean surface with a corner facing you (diamond shape).
- Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper.
- Fold the bottom corner up over the filling, fold in the sides, and roll tightly toward the top corner. Seal the edge with a dab of water.
- Repeat with remaining wrappers and filling.
- Heat oil in a deep skillet or pot to 350°F (175°C).
- Fry the rolls in batches for 2–3 minutes per side, or until golden brown and crispy. Drain on paper towels.
- Serve hot with sweet and sour or sweet chili dipping sauce.
Notes
- Can be air-fried at 375°F for about 8–10 minutes, turning halfway through.
- Seal edges tightly to prevent filling from leaking during frying.
- Use real crab meat for a richer flavor, if desired.
- Freeze uncooked rolls for up to 1 month; fry directly from frozen, adding 1–2 minutes to cook time.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Imitation Crab Meat or Lump Crab – The star of the filling. Imitation crab gives the classic flavor, but lump crab makes it richer and more authentic. Chop it finely for a smooth texture.
Cream Cheese – Creates the creamy, tangy base of the filling. Soften it before mixing to ensure a smooth blend.
Green Onions (Scallions) – Add a hint of sharpness and color to balance the richness of the cream cheese.
Garlic Powder – Enhances the savory flavor without overpowering the crab.
Soy Sauce – Adds depth and umami to the filling. A little goes a long way.
Worcestershire Sauce – Provides a subtle tang that complements the creamy crab mixture beautifully.
Egg Roll Wrappers – The crispy shell that holds everything together. They fry up golden and light, giving a perfect crunch.
Egg (for sealing) – Beaten egg acts as glue to seal the wrappers so they don’t open while cooking.
Oil for Frying – Use neutral oil like canola or vegetable oil for the crispiest texture.
Directions
In a mixing bowl, combine cream cheese, crab meat, green onions, garlic powder, soy sauce, and Worcestershire sauce. Stir until the mixture is creamy and well combined. Taste and adjust seasoning if needed.
Lay an egg roll wrapper on a clean surface in a diamond shape, with one corner facing you. Spoon 2–3 tablespoons of filling into the center. Fold the bottom corner over the filling, tucking it in tightly. Fold in the sides, then roll up to seal. Brush the top corner with beaten egg to secure the roll. Repeat with remaining wrappers and filling.
To fry, heat about 1 inch of oil in a deep skillet over medium heat (around 350°F / 175°C). Fry rolls in batches for 2–3 minutes per side, or until golden brown and crispy. Drain on paper towels.
For a lighter option, brush the rolls with oil and bake at 400°F (200°C) for 12–15 minutes, flipping halfway through. Alternatively, air-fry at 375°F (190°C) for 10–12 minutes.
Serve warm with sweet chili sauce, soy sauce, or spicy mayo for dipping.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 10–12 Crab Rangoon Rolls. Preparation takes 15 minutes, and cooking takes about 15 minutes more, so you can have these ready to serve in 30 minutes total.
Storage/reheating
Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer at 375°F (190°C) until crisp and heated through. Avoid microwaving — it softens the wrappers. You can also freeze uncooked rolls for up to one month; fry or bake directly from frozen, adding a few extra minutes to the cook time.
Variations and Customizations
Baked Crab Rangoon Rolls – For a lighter version, brush with oil and bake until crisp and golden.
Spicy Crab Rangoon Rolls – Add a bit of Sriracha or diced jalapeño to the filling for heat.
Sweet Chili Glaze – Brush cooked rolls with sweet chili sauce for a sticky, flavorful coating.
Crab and Shrimp Mix – Combine finely chopped shrimp with crab for extra seafood flavor.
Air Fryer Option – Crisp the rolls in the air fryer for a healthier alternative with the same crunch.
Garlic Lovers’ Twist – Add extra garlic powder or a minced clove of fresh garlic for stronger flavor.
Creamy Herb Version – Mix in dill or chives for a refreshing herbal touch.
Mini Rolls – Cut wrappers in half to make bite-sized rolls for appetizers or parties.
Extra Cheesy – Add a handful of shredded mozzarella to the filling for a meltier texture.
Sweet Crab Rangoon – Add a touch of honey or pineapple juice to the filling for a subtle sweet-savory twist.
FAQs
What are Crab Rangoon Rolls?
They’re a modern twist on traditional Crab Rangoon, using egg roll wrappers for a crispy, rolled-up version.
Can I bake them instead of frying?
Yes, bake at 400°F for about 15 minutes, turning halfway through.
Can I use real crab meat?
Absolutely. Real crab adds a rich, authentic flavor.
What dipping sauce goes best?
Sweet chili sauce, soy sauce, or spicy mayo are all great choices.
Can I make them ahead of time?
Yes, assemble and refrigerate them for up to a day before frying or baking.
Can I freeze them?
Yes, freeze before cooking and fry or bake straight from frozen.
What’s the best oil for frying?
Neutral oils like canola, vegetable, or peanut oil work best.
How do I keep them crispy?
Serve immediately or reheat in an oven or air fryer to restore crispness.
Can I make them dairy-free?
Yes, use a dairy-free cream cheese substitute.
Are these rolls spicy?
Not by default, but you can easily make them spicy by adding hot sauce or chili flakes.
Conclusion
Crab Rangoon Rolls are a delightful, crispy twist on a beloved appetizer — everything you love about the original, just rolled up and even more satisfying. With their crunchy shells, creamy crab filling, and endless dipping options, they’re guaranteed to impress guests or elevate a quiet night in. Whether fried, baked, or air-fried, these rolls deliver that perfect balance of texture and flavor that keeps everyone coming back for more.
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