Crab Rangoon Egg Rolls

Here’s a detailed recipe for Crab Rangoon Egg Rolls—crispy, creamy, and full of that classic sweet-savory flavor.

Ingredients

For the filling:

• 8 oz cream cheese, softened

• 1 cup imitation crab meat, finely chopped (or real crab if preferred)

• 2 green onions, finely chopped

• 1 tsp soy sauce

• 1 tsp garlic powder

• 1/2 tsp Worcestershire sauce (optional)

• 1/4 tsp black pepper

For the egg rolls:

• 10–12 egg roll wrappers

• 1 egg, beaten (for sealing)

• Vegetable oil, for frying

Optional dipping sauce:

• Sweet chili sauce

• Soy sauce

Instructions

1. Prepare the filling:

   • In a medium bowl, combine cream cheese, chopped crab, green onions, soy sauce, garlic powder, Worcestershire sauce, and black pepper.

   • Mix until smooth and well combined.

2. Assemble the egg rolls:

   • Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape).

   • Place about 2 tablespoons of the crab filling near the corner closest to you.

   • Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner.

   • Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.

3. Fry the egg rolls:

   • Heat 2–3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).

   • Fry egg rolls in batches, turning occasionally, until golden brown and crispy, about 3–4 minutes.

   • Remove with a slotted spoon and drain on paper towels.

4. Serve:

   • Serve hot with sweet chili sauce or soy sauce for dipping.