The Best Crab Egg Rolls Ever! Recipe

I combined two of my favorite Chinese dishes into one with my Easy Crab Rangoon Egg Rolls and used one unexpected pantry ingredient that makes them surprisingly simple to assemble.

I didn’t plan on creating a legend, I was just fiddling in the kitchen and ended up spooning creamy cream cheese into a bowl with flaky lump crab meat and the result was shockingly good. The contrast between buttery filling and a crunchy wrapper hits different, like two favorite takeout treats smashed into one, and somehow it feels electric.

I call it my twist on a Crab Rangoon Recipe and trust me people will be whispering about these at parties, fighting over the last one, its almost funny. If you like bold, fun apps that surprise you, you gotta try these.

Ingredients

• Cream cheese: Rich, creamy binder, adds fat and smooth texture, mild tangy flavor it’s good
• Lump crab meat: Sweet delicate protein, mostly low carb, gives seafood taste and texture
• Egg roll wrappers: Thin starch sheets, become crispy fried shell, mainly carbs and calories
• Green onions: Fresh bite, bit of fiber, adds bright oniony flavor, don’t overpower
• Soy sauce: Salty umami punch, adds savory depth and a touch of sodium, careful
• Sesame oil: Strong nutty aroma, use sparingly, flavors but adds some healthy fats
• Garlic: Pungent, adds savory heat when cooked, small health benefits like antioxidants
• Cornstarch (optional): Firms filling, absorbs moisture, keeps creamy mix from getting soggy

Ingredient Quantities

• 16 egg roll wrappers (about 1 standard package)
• 8 oz cream cheese, softened to room temp
• 8 oz lump crab meat or imitation crab, flaked and drained
• 3 green onions, thinly sliced (white and green parts)
• 1 garlic clove, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon light soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg, beaten (for sealing)
• 1 tablespoon cornstarch (optional, for firmer filling)
• 3 to 4 cups vegetable oil, for frying
• Sweet chili sauce or duck sauce, for serving (optional)

How to Make this

1. Prep everything first: let 8 oz cream cheese sit at room temp so it softens, drain and flake 8 oz lump or imitation crab, thinly slice 3 green onions and mince 1 garlic clove, beat 1 large egg for sealing and set it aside, thaw the 16 egg roll wrappers if frozen and keep them covered with a damp towel so they dont dry out.

2. Make the filling: in a bowl beat the softened cream cheese until smooth, then fold in the crab, green onions, garlic, 1 tsp Worcestershire, 1 tsp light soy sauce, 1 tsp sesame oil, 1/2 tsp sugar, 1/4 tsp kosher salt and 1/4 tsp black pepper. If you want a firmer filling add 1 tbsp cornstarch and mix just until combined.

3. Taste the filling quick and adjust salt or soy if needed, but dont overmix or the crab will get mushy.

4. Assemble the rolls: place a wrapper diamond‑shape on a work surface, spoon about 1 1/2 to 2 tablespoons of filling slightly below the center, brush the edges with the beaten egg, fold the bottom corner up over the filling, tuck both side corners in toward the center, then roll up tightly and seal the top edge with more egg. Keep finished rolls under the damp towel.

5. Heat 3 to 4 cups vegetable oil in a heavy skillet or medium pot to 350 to 375°F (175 to 190°C). If you dont have a thermometer drop a small piece of wrapper in the oil; it should sizzle and brown slowly.

6. Fry in batches so you dont crowd the pot: gently lower 3 to 4 egg rolls at a time and fry for about 2 to 3 minutes, turning occasionally, until theyre evenly golden brown.

7. Remove with a slotted spoon and drain on paper towels or a wire rack; keep finished rolls warm in a 200°F oven if cooking in batches so they stay crisp.

8. Serve hot with sweet chili sauce or duck sauce on the side, let them cool a minute before you bite so you dont burn your mouth.

Equipment Needed

1. Medium mixing bowl, for beating the cream cheese and folding in the crab
2. Hand mixer or a sturdy fork, to smooth the cream cheese (a fork works fine if you dont have a mixer)
3. Measuring cups and measuring spoons, for oils, soy, sugar and cornstarch
4. Cutting board and paring knife, for slicing green onions and mincing garlic
5. Small bowl and pastry brush, to beat the egg and seal the wrappers
6. Small spoon or 1 to 2 tablespoon cookie scoop plus a rubber spatula, for portioning and folding the filling
7. Heavy skillet or medium pot, for frying the rolls in 3 to 4 cups vegetable oil
8. Candy or instant‑read thermometer and a slotted spoon or tongs, to keep oil at 350 to 375 F and lift out the egg rolls safely
9. Wire rack and baking sheet or paper towels, to drain and keep finished rolls crisp (you can use a 200 F oven on the sheet if cooking in batches)

FAQ

The Best Crab Egg Rolls Ever! Recipe Substitutions and Variations

• Crab meat (8 oz): swap with cooked chopped shrimp, canned salmon (drain well), or shredded rotisserie chicken for a cheaper option — works great with the cream cheese.
• Cream cheese (8 oz): use mascarpone, Neufchatel, or a vegan cream cheese; you can also mix silken tofu with a little mayo to mimic the texture.
• Egg roll wrappers (16): use spring roll rice wrappers, wonton wrappers (use 2 or 3 per roll), or thin flour tortillas if you want to bake instead of fry.
• Vegetable oil (for frying): use peanut oil, canola, sunflower, or avocado oil; for a lighter method brush with oil and bake at high heat until crisp.

Pro Tips

1) Dry the crab good and don’t skimp on that. Pat it with paper towels, squeeze out any wet bits, and if the filling still feels watery add that tablespoon of cornstarch. It helps the filling hold together and stops soggy egg rolls, but dont overdo it or the texture gets gummy.

2) When you roll, get as much air out as you can and seal with egg real well. Press the sides in tight, tuck the bottom up, roll snug, and always fry seam-side down first so they dont pop open. If a wrapper tears, a little flour-and-water paste fixes it quick.

3) Keep the oil steady, dont crowd the pot, and use a thermometer if you can. Overcrowding drops the temp and makes greasy, limp rolls. If you dont have a thermometer drop a little scrap of wrapper in first to test the oil, and adjust heat between batches so they brown evenly.

4) Make-ahead and crisp tricks: you can freeze assembled rolls on a tray then bag them, fry or bake from frozen and add a minute or two to the cook time. To keep them crispy while you finish cooking the rest, rest them on a wire rack in a low oven, not on paper towels that trap steam.