Description
These golden, crispy Crab Rangoon Rolls wrap up a creamy crab filling in a crunchy shell, perfect for parties, snacks, or just when you’re craving something indulgently savory.
Ingredients
Scale
- 8 oz cream cheese, softened (swap with Greek yogurt for a lighter option)
- 8 oz lump crab meat, drained
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 12 egg roll wrappers
- Oil for frying (or air fryer alternative)
- Sweet chili sauce, for dipping
Instructions
- In a bowl, mix together the softened cream cheese, crab meat, green onions, garlic powder, and Worcestershire sauce until smooth and creamy.
- Place an egg roll wrapper on a flat surface with a corner facing you. Add 2 tablespoons of the crab mix to the center. Fold the bottom point over the filling, then fold in both sides and roll tightly.
- Heat oil in a deep skillet over medium-high heat. Fry the rolls for 3–4 minutes per side until crispy and golden. If using an air fryer, cook at 350°F for 10–12 minutes, flipping halfway.
- Transfer to a plate lined with paper towels. Serve warm with sweet chili sauce.
Notes
Add a bit of sriracha to the crab mixture for extra kick. Freeze un-fried rolls individually and cook from frozen when needed for an easy appetizer fix.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2 rolls
- Calories: 250
- Sugar: 2g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg
Keywords: crab rangoon, egg rolls, appetizer, seafood, fried snacks