Mouth-Watering Crab Rangoon Egg Rolls in a Snap!

Take out food? Not anymore! You can now create Crab Rangoon Egg Rolls in your kitchen, so get out the frying pan!

Egg rolls: the quintessential takeout food . . . until now! After all, if you can wrap a burrito, then you can wrap an egg roll. Plus, these are only six-ingredient egg rolls, with main ingredients you probably already have on hand. 

And if you JUST had egg rolls as an appetizer, then instead of making egg rolls, you can use wonton wrappers and simply fold them in half over the filling to make triangles, rectangles, or – if you’re using round wrappers – semi-circles. 

Crab Rangoon Egg Rolls
Prep: 20 Mins | Total: 40 Mins
Serves: 12-14 Egg Rolls
Difficulty: Easy
Category: Dinner
1 Pound Cooked Fresh White Crab meat , flaked or diced (Can substitute with imitation crab)
1 Pound Cream Cheese, softened
2 Teaspoons Minced Garlic (about 1-2 cloves)
1/3 Cup Green Onions, chopped (about 3 green onions)
1 Tablespoon Worcestershire Sauce (Can use less if desired, start with 1 teaspoon and add more to taste)
12-14 Egg Roll Wrappers
2-3 Cups Vegetable Oil (For frying)
Line a baking sheet with parchment paper and set aside. Preheat the oven to 200F/95C.
In a large bowl, mix together cream cheese, minced garlic, green onions, and Worcestershire sauce. Fold in the crab meat until combined, and set aside.
Lay an egg roll wrapper on a flat surface with one of the corners pointing towards you. Place about three rounded tablespoons of crab filling, horizontally, across the center of each wrapper. Bring the corner of the wrapper that is pointing towards you up and over the filling. Gently tuck the wrapper against the filling. Fold in the sides of the wrapper towards the center and roll tightly. Use a small amount of water to secure the tip of the wrapper. Place finished egg roll seam side down on your lined baking sheet, and set aside. Repeat the process until all of the filling has been used.
Heat vegetable oil in heavy bottomed saucepan to between 350F/175C and 375F/180C. Once the oil is hot, add egg rolls, 2-3 at a time, and fry until golden brown on both sides, about 2-3 minutes. Allow the cooked egg rolls to drain on a paper towel line plate, then transfer to the oven to stay warm while you fry the remaining egg rolls. Allow the frying oil to reheat in between batches.
Chef Tips
Place cooked egg rolls in the oven on a wire rack set into a baking sheet while you fry the remaining egg rolls.
Pending the size of your wrappers, you may need more or less filling. Experiment with the amount of filling that works best for you.


Bake it! You can also bake the Crab Rangoon instead of frying it. Place the egg rolls or wontons on a foil or parchment-lined baking sheet sprayed with non-stick spray and bake for 12-15 minutes at 425 degrees Fahrenheit or until golden brown. 

Do you want to skip takeout all together? Check out these recipes:

Recipe adapted from Small Town Woman