Golden, blistered wrappers, a creamy crab filling, and that satisfying crunch with every bite—Crab Rangoon Egg Rolls are the ultimate party starter. They take everything you love about classic crab rangoon and wrap it into a heartier, hand-held roll that’s perfect for dipping, sharing, and snacking.

Whether you’re planning a game day spread, a holiday appetizer board, or just a fun takeout-at-home night, these egg rolls taste like your favorite restaurant appetizer but are surprisingly simple to make in your own kitchen. With a rich blend of cream cheese, crab, garlic, and green onion tucked inside crisp shells, they disappear off the plate in minutes.

What Kind of Crab Should I Use for Crab Rangoon Egg Rolls?

You can make these egg rolls with real crab meat, imitation crab, or a mix of both—each option has its perks. Real lump crab offers a sweeter, more delicate seafood flavor and a slightly firmer texture, making the filling taste extra luxurious. Imitation crab (surimi) is budget-friendly, easy to chop, and still gives you that familiar “crab rangoon” flavor most of us associate with takeout.

Whichever you choose, the key is to chop it finely so it mixes smoothly into the creamy filling and doesn’t poke through the wrappers. If using canned crab, drain it very well and gently squeeze out any excess moisture so your egg rolls stay crisp, not soggy.

Ingredients for the Crab Rangoon Egg Rolls

Egg roll wrappers – These larger, square wrappers are sturdier than wonton wrappers and can hold more filling without tearing. They fry up ultra-crispy and give you that signature bubbled texture.

Crab meat or imitation crab – The star of the show. Flaky crab brings sweetness and seafood richness to balance the creamy cheese and salty seasonings.

Cream cheese – Softened cream cheese creates the silky, tangy base of the filling. It binds everything together and keeps the crab mixture luscious and scoopable.

Shredded mozzarella or Monterey Jack cheese – A mild, melty cheese adds stretchiness and extra richness to the filling without overpowering the crab.

Green onions – Freshly sliced green onions add a mild onion bite and a pop of color that keeps the filling from tasting flat.

Garlic – Minced garlic or garlic powder gives the filling that savory depth you expect from restaurant-style crab rangoon.

Soy sauce – Just a splash seasons the filling from the inside out and brings a subtle umami note.

Worcestershire sauce (optional) – A small amount adds complexity and a hint of tangy, savory flavor that complements the crab.

Sugar – A pinch of sugar balances the saltiness from the soy sauce and highlights the crab’s natural sweetness.

Salt and pepper – Simple seasoning to fine-tune the flavor of the filling.

Egg – Beaten egg acts as a “glue” to seal the egg roll wrappers tightly so they don’t open while frying.

Oil for frying – A neutral, high-heat oil such as vegetable, canola, or peanut oil allows the egg rolls to fry evenly to a crisp, golden brown.

How To Make the Crab Rangoon Egg Rolls

Step 1: Mix the Creamy Crab Filling

In a medium mixing bowl, combine softened cream cheese, shredded mozzarella (or Monterey Jack), finely chopped crab, sliced green onions, minced garlic, soy sauce, Worcestershire sauce if using, a small pinch of sugar, and a light sprinkle of salt and pepper. Use a spatula or spoon to fold everything together until the filling looks smooth and evenly combined with no streaks of plain cream cheese.

Taste a tiny bit and adjust the seasoning, adding more salt, pepper, or soy sauce as needed. The filling should taste slightly more seasoned than you think you need, because some intensity is lost once it’s wrapped and fried.

Step 2: Prepare the Wrappers and Egg Wash

Set up a clean work surface or cutting board. Place a small bowl of beaten egg nearby with a pastry brush or your fingertip ready to go. Keep the egg roll wrappers covered with a slightly damp towel while you work so they don’t dry out and crack.

Lay one wrapper on the board in a diamond shape (one point facing you). Spoon 2–3 tablespoons of the crab filling slightly below the center, shaping it into a short log. Be sure to leave space at the edges for sealing.

Step 3: Roll the Egg Rolls Tightly

Dip your finger or brush into the beaten egg and lightly coat all four edges of the wrapper. Fold the bottom corner up and over the filling, tucking it in snugly. Fold in the left and right corners toward the center like an envelope, then roll the wrapper up toward the top corner, pressing gently to seal.

Check that there are no gaps or open corners; if needed, dab on a little more egg and press again. Set the rolled egg roll seam-side down on a parchment-lined tray. Repeat with the remaining wrappers and filling until all of your egg rolls are assembled.

Step 4: Heat the Oil for Frying

Pour enough oil into a deep, heavy-bottomed pot or Dutch oven to reach about 2 inches up the sides. Attach a thermometer if you have one. Heat the oil over medium to medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dipping in a corner of a wrapper—if it sizzles steadily and rises to the surface, the oil is ready.

Avoid overcrowding the pot; frying in small batches helps keep the oil temperature stable, which is key for crisp, non-greasy egg rolls.

Step 5: Fry to Golden Perfection

Carefully lower 3–4 egg rolls into the hot oil, seam-side down. Fry for 3–4 minutes, turning occasionally, until they are deep golden brown and blistered on all sides. Use a slotted spoon or tongs to transfer the fried egg rolls to a wire rack set over a baking sheet or a plate lined with paper towels.

Allow the oil to return to temperature between batches, frying the remaining egg rolls until they’re all crisp and beautiful. If you’d like to keep them warm, hold them in a 200°F (95°C) oven while you finish frying.

Step 6: Serve with Your Favorite Dipping Sauce

Let the egg rolls cool for a few minutes before serving—the filling will be extremely hot. Slice them in half on a diagonal for a pretty presentation and arrange on a platter.

Serve with sweet chili sauce, sweet-and-sour sauce, or a simple soy-garlic dipping sauce. Garnish with extra sliced green onions if you like, and watch them disappear.

Serving and Storing Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls are at their crunchy best right after frying, when the shells are shatter-crisp and the filling is molten and creamy. They make a fantastic appetizer for parties, movie nights, potlucks, and game days, especially when served with a trio of dips so everyone can choose their favorite.

If you’re feeding a crowd, you can fry the egg rolls in advance and re-crisp them in a 375°F (190°C) oven for 8–10 minutes, flipping once. They’ll lose a touch of that just-fried magic but still taste delicious and stay satisfyingly crunchy.

To store leftovers, let the egg rolls cool completely, then place them in an airtight container lined with paper towels. Refrigerate for up to 3 days. Reheat in the oven or an air fryer until hot and crisp.

You can also freeze uncooked egg rolls: place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Fry directly from frozen, adding an extra minute or two to the cook time, or bake them at 400°F (200°C) until golden and heated through.

What to Serve With Crab Rangoon Egg Rolls?

Sweet Chili Dipping Sauce

A classic partner for crab rangoon–style appetizers. The sweet heat complements the rich, creamy filling and adds a glossy finish.

Soy-Garlic Dipping Sauce

Whisk together soy sauce, rice vinegar, a touch of sesame oil, and minced garlic for a tangy, savory dip that cuts through the richness.

Easy Asian Slaw

A crisp, refreshing slaw with cabbage, carrots, and a light dressing brings crunch and acidity to balance the fried egg rolls.

Steamed or Fried Rice

Serve these egg rolls alongside bowls of steamed jasmine rice or veggie fried rice for a more complete takeout-at-home dinner.

Stir-Fried Vegetables

Quickly sautéed broccoli, snap peas, bell peppers, and carrots make a colorful, healthy side dish that pairs beautifully with the creamy crab filling.

Noodle Bowls

Toss rice noodles or lo mein with a light soy-garlic sauce and vegetables, then add sliced egg rolls on the side or on top for a fun, restaurant-style plate.

Party Platter with Dips

Add your egg rolls to a larger appetizer board featuring dips, veggies, and other finger foods so guests can mix and match flavors.

Want More Appetizer Ideas?

If these Crab Rangoon Egg Rolls are a hit at your table, you’ll love exploring more bite-sized snacks and party starters from ChefAlchemy:

Try this crunchy, colorful Easy Asian Slaw for a refreshing side that pairs beautifully with crispy appetizers: Easy Asian Slaw.
For a baked cheesy snack that feels fancy but is simple to make, check out Cheesy Thumbprint Appetizers with Hot Pepper Jelly: Cheesy Thumbprint Appetizers with Hot Pepper Jelly.
Keep the dip game strong with a tangy, briny Green Olive Dip that’s perfect with crackers and veggies: Green Olive Dip.
Spice things up with The Ultimate Spicy Ranch Taco Dip, a crowd-pleasing layered dip that disappears fast: The Ultimate Spicy Ranch Taco Dip.
For something extra indulgent, serve your egg rolls alongside Cheesy Loaded Beef Fries and turn snack night into a full-on feast: Cheesy Loaded Beef Fries.

Save This Pin For Later

📌 Save this Crab Rangoon Egg Rolls recipe to your Pinterest appetizer or party board so you can find it quickly whenever a craving hits.

Once you’ve tried it, come back and let me know how it went! Did you use real crab or imitation crab? Did you fry them or bake them for a lighter twist? Maybe you added a spicy kick with a drizzle of sriracha or swapped in a different cheese.

I love hearing how you make these recipes your own—your tweaks and tips help everyone cook smarter and have more fun in the kitchen.

For even more creative appetizers, easy dinners, and sweet treats, explore the recipes I share daily over on Pinterest: ChefAlchemy on Pinterest.