Golden Crab Rangoon Rolls
If you love the crispy, creamy magic of takeout-style crab rangoon, wait until you try it in egg roll form. These Golden Crab Rangoon Rolls take everything you love about the classic appetizer — the velvety crab and cream cheese filling, the delicate hint of onion and garlic, that irresistible crunch — and wrap it up in a golden, handheld roll that’s impossible to resist.
They’re elegant enough for a party platter, fun enough for game day, and simple enough to whip up on a weeknight when you’re craving something crispy and indulgent. Each bite delivers that perfect combination of creamy, tangy, and savory inside a shatteringly crisp shell.
What You’ll Need to Make Golden Crab Rangoon Rolls
- Cream cheese – The creamy, rich base that gives the filling its signature texture.
- Crab meat – Imitation or real, finely chopped for a soft, flavorful bite.
- Green onions – Add freshness and just a touch of sharpness.
- Garlic powder – For gentle depth and savory aroma.
- Worcestershire sauce – Brings a subtle umami note that balances the sweetness of the crab.
- Egg roll wrappers – Crispy and light once fried, perfect for encasing the creamy filling.
- Neutral oil – Vegetable or canola oil for a clean, crisp fry.
- Water – To help seal the wrappers before frying.
How to Make Golden Crab Rangoon Rolls
STEP 1: In a medium mixing bowl, combine the softened cream cheese, finely chopped crab meat, sliced green onions, garlic powder, and Worcestershire sauce. Mix until completely smooth and well combined — the filling should be creamy but thick enough to hold its shape when scooped.
STEP 2: Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you, forming a diamond shape. Spoon about 1–2 tablespoons of filling into the center. Fold the bottom corner up and over the filling, then fold in the sides snugly. Roll it up tightly toward the top corner, sealing the edge with a dab of water. Repeat until all wrappers are filled and sealed.
STEP 3: Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C). Working in batches, carefully lower 3–4 egg rolls into the oil at a time. Fry for 3–4 minutes, turning occasionally, until golden brown and crisp on all sides. Remove the rolls with tongs and place them on paper towels to drain any excess oil.
STEP 4: Let the rolls cool for a few minutes before serving. The filling will be hot and creamy inside, so giving them a brief rest helps the flavors settle. Serve warm with sweet chili sauce, duck sauce, or even a soy-ginger dipping sauce for contrast.
Can I Air Fry or Bake Them Instead?
Yes — for a lighter version, you can air fry the rolls at 375°F (190°C) for 8–10 minutes, flipping halfway through, until golden and crisp. To bake, brush or spray the rolls with oil and bake at the same temperature for about 15–18 minutes. They’ll still come out crispy with a little less indulgence.
Can I Make Them Ahead of Time?
Definitely. You can assemble the rolls ahead of time, place them on a parchment-lined tray, and refrigerate for up to 24 hours before frying. They can also be frozen uncooked — just place them in a single layer in a freezer bag or container. When ready to fry, no need to thaw — simply add an extra minute or two of cook time.
Helpful Tips
- Don’t overfill the wrappers — too much filling can cause them to burst during frying.
- Keep unused wrappers covered with a damp towel to prevent drying out.
- For extra crunch, mix a teaspoon of cornstarch with a little water and brush over the outside of the rolls before frying.
Serving Ideas
These rolls pair beautifully with sweet chili sauce, spicy mayo, or even honey-garlic glaze for dipping. Serve them as part of an appetizer spread with spring rolls, potstickers, or Asian-style slaw. They’re also a fun addition to a casual dinner night with fried rice or lo mein.
Storage & Reheating
Leftovers (if you have any!) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F (190°C) for about 5–7 minutes to restore their crispiness — microwaving will make them soft, so avoid that if possible.
Golden, crunchy, and filled with creamy seafood goodness, these Golden Crab Rangoon Rolls turn a takeout favorite into a crowd-pleasing appetizer that feels homemade, decadent, and downright irresistible.
Golden Crab Rangoon Rolls
Ingredients
- Neutral frying oil such as canola or vegetable enough for 2 inches depth in a pan
- 1 cup finely shredded imitation crab or lump crab meat
- 8 ounces full-fat cream cheese softened to room temperature
- ½ teaspoon granulated garlic or garlic powder
- 2 stalks green onion finely sliced
- 12 square egg roll wrappers
- A small bowl of water for sealing the rolls
- ½ teaspoon Worcestershire sauce
Instructions
- In a medium-sized bowl, thoroughly combine the softened cream cheese, crab meat, sliced green onions, garlic powder, and Worcestershire sauce. Stir until the mixture becomes creamy and cohesive.
- Position one egg roll wrapper on a clean surface with a corner facing you (diamond shape). Spoon 1 to 2 tablespoons of the crab mixture into the center. Fold the side corners inward over the filling, then roll upward from the bottom, tucking tightly. Dab the upper corner with water and press to seal securely.
- Heat approximately 2 inches of oil in a deep skillet or heavy-bottomed pan to 350°F (175°C). Fry the rolls in small batches of three to four at a time, turning occasionally, until they achieve a golden, crisp exterior—approximately 3 to 4 minutes per batch.
- Transfer the fried rolls to a paper towel–lined plate to drain excess oil. Allow to cool slightly, then serve warm accompanied by sweet chili sauce or another preferred dipping sauce.