Do you ever get a sudden craving for Chinese takeout? I know I do. There is something so comforting about those crispy, salty, and savory flavors. Usually, my order is not complete without a side of crab rangoon. But honestly, sometimes those little triangles just are not enough.
That is where this recipe comes in to save the day. We are taking that beloved creamy filling and stuffing it into a larger, crispier wrapper. This creates one of the most satisfying Seafood Appetizers you will ever make in your own kitchen.
These Egg Rolls are packed with a rich mixture of cream cheese and imitation crab. They are seasoned with soy sauce and garlic for that authentic taste. The best part is that they are incredibly easy to assemble. You do not need any fancy tools or chef skills to pull this off.
If you are looking for Party Appetizers that will vanish from the plate, this is the one. My family goes crazy for these every time I fry up a batch. The crunch of the wrapper combined with the warm, melty center is pure magic. It is the perfect finger food for game days, movie nights, or just a fun weeknight treat.
Let’s be real for a second. Making Fried Seafood at home can sometimes feel intimidating. You might worry about the oil temperature or the mess. But trust me on this one. This recipe is straightforward and very forgiving. Once you get the hang of rolling them, you will want to make them all the time.
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Why You’ll Love This Recipe
You are going to fall in love with these rolls for so many reasons. First off, they are incredibly budget friendly. We use imitation crab which gives you that delicious seafood flavor without the high price tag of fresh lump crab meat. This makes it one of the most economical Seafood Appetizers to serve to a crowd.
Another reason is the convenience. These are truly Easy Appetizers that come together in about 30 minutes. You can prep the filling while the oil heats up. The actual frying time is super short. You get a hot and fresh snack on the table faster than a delivery driver can get to your house.
The texture contrast is another huge win here. You get that shattering crispiness from the fried wrapper followed immediately by the smooth Cream Cheese Filling. It is a sensory experience that keeps you coming back for another bite. Plus, they are sturdy enough to dip into any sauce you like.
Finally, these are versatile. While they are definitely Asian Inspired Appetizers, they fit in anywhere. Serve them alongside pizza, burgers, or a full stir fry dinner. They bridge the gap between a casual snack and a savory side dish perfectly.
Ingredients
The grocery list for this recipe is short and sweet. You likely have the seasonings in your pantry already. Here is everything you need to make these delicious Seafood Appetizers.
- 8 oz (225 g) cream cheese, softened
- 1 ½ cups (about 6 oz) imitation crab meat, finely chopped
- 2 green onions, finely sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 10 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (enough for deep frying, about 2 inches in depth)
Step-By-Step Instructions
Now we get to the fun part. Making these Egg Rolls is a simple process. Just follow these steps and you will have golden, crispy rolls in no time.
Step 1: Prepare the Filling
Grab a medium mixing bowl to start. You want to make sure your cream cheese is nice and soft before you begin. If it is cold, it will be lumpy and hard to mix. Combine the softened cream cheese with the finely chopped imitation crab meat.
Add in the sliced green onions, Worcestershire sauce, soy sauce, garlic powder, onion powder, salt, and black pepper. Stir everything together until the mixture is smooth. You want a thoroughly combined, creamy filling where every bite has a bit of crab and seasoning.
Step 2: Assemble the Egg Rolls
Set up a clean workspace. Lay one egg roll wrapper flat on the surface. Position it like a diamond so one corner is facing you. Spoon approximately 2 tablespoons of your Crab Rangoon mixture into the center of the wrapper.
Fold the bottom corner up and over the filling. Tuck it in slightly. Next, fold the two side corners in toward the center. It should look like an open envelope. Roll the wrapper tightly toward the top corner. Brush a little bit of the beaten egg on the top edge to seal the roll shut. Repeat this for all the wrappers.
Step 3: Heat the Oil
Choose a deep skillet or a pot for frying. Pour in the vegetable oil until it is about 2 inches deep. You need enough oil so the rolls can float and cook evenly. Turn the heat to medium.
Let the oil heat up until it reaches 350°F (175°C). This temperature is crucial for Fried Seafood. If the oil is too cold, the wrappers will soak up grease. If it is too hot, they will burn before the inside is warm. A kitchen thermometer is very helpful here.
Step 4: Fry Until Golden
Carefully place 2 or 3 egg rolls into the hot oil. Do not overcrowd the pot or the oil temperature will drop. Fry them for 2 to 3 minutes on each side. Watch for a deep golden brown color.
Use tongs to gently turn them over to ensure even cooking. You want that wrapper to be crisp all the way around. Once they are fried to perfection, remove them from the oil. Place them on paper towels or a wire rack to drain any excess oil.
Step 5: Serve Warm
These are best enjoyed immediately. Serve your Crab Rangoon rolls while they are still warm and crispy. Pair them with your favorite dipping sauce. Sweet chili sauce is a classic choice, but plain soy sauce or sweet and sour sauce works great too.
How To Store Leftovers
If you somehow have leftovers, do not worry. You can store these Seafood Appetizers for later. Allow them to cool completely before putting them away. This prevents condensation from making them soggy.
Place the cooled rolls in an airtight container. They will keep in the refrigerator for up to 3 days. I do not recommend freezing them after frying as the texture changes, but the fridge works fine for a quick snack later in the week.
When you are ready to eat them again, avoid the microwave. The microwave will make the wrapper soft and chewy. Instead, use your oven or air fryer. This is the secret to bringing back that crunch.
Preheat your oven or air fryer to 375°F. Heat the rolls for about 5 to 8 minutes. They will crisp up beautifully and the filling will get hot and melty again. It tastes almost as good as fresh.
Tips
Here are a few tricks to ensure your Seafood Appetizers turn out perfect every time. First, make sure you chop the imitation crab meat finely. Large chunks can make it hard to roll the wrapper tightly. A uniform filling ensures a smooth bite.
Do not overfill the wrappers. I know it is tempting to stuff them with that delicious Cream Cheese Filling. However, if you put too much in, they might burst open during frying. Stick to about 2 tablespoons per roll.
Seal the edges well. The egg wash acts like glue. If you leave gaps, oil can seep inside the roll. This makes the filling greasy and can cause splatter. Press the edges down firmly to secure them.
Keep the wrappers covered while you work. Egg roll wrappers dry out very quickly when exposed to air. Keep a damp paper towel over the stack of unused wrappers while you assemble the rolls one by one.
Monitor your oil heat. Between batches, give the oil a minute to come back up to temperature. Consistent heat is the key to non greasy Fried Seafood. If the oil smokes, it is too hot and you should lower the heat briefly.
Conclusion
There you have it. A simple, delicious, and budget friendly recipe that rivals your favorite takeout spot. These Crab Rangoon Egg Rolls are sure to become one of your go to Seafood Appetizers for any occasion.
Whether you are hosting a party or just treating yourself on a Friday night, these rolls deliver big flavor. The combination of the crispy shell and the savory, creamy center is unbeatable. It really is the best of both worlds.
I hope you give this recipe a try soon. It is fun to make and even more fun to eat. Do not forget to grab some sweet chili sauce for dipping. It really ties all the flavors together perfectly.
If you love Asian Inspired Appetizers, this one is a must try. It is quick, easy, and totally satisfying. Let me know how they turn out for you. I bet you cannot eat just one!
FAQ
Can I use real crab meat instead of imitation?
Yes, you absolutely can. If you want to elevate these Seafood Appetizers, feel free to use fresh lump crab meat or canned crab meat. Just be sure to drain the real crab meat very well so the filling is not too watery.
Can I make these in an air fryer?
You can make a lighter version in the air fryer. Brush the outside of the rolls generously with oil. Air fry at 375°F for 8 to 10 minutes, flipping halfway through. They will be crispy but slightly different from the traditional deep fried version.
Can I freeze them before frying?
Yes, these are great for meal prep. Assemble the rolls but do not fry them. Place them on a baking sheet in the freezer until solid, then transfer to a bag. You can fry them directly from frozen, just add a minute or two to the cooking time.
What are good dipping sauces?
Sweet chili sauce is the most popular pairing for Crab Rangoon. However, sweet and sour sauce, duck sauce, or even a spicy mustard sauce tastes amazing. Some people even enjoy them with a simple soy sauce dip.
Are these gluten-free?
Standard egg roll wrappers contain wheat, so they are not gluten free. To make this gluten free, you would need to find rice paper wrappers (used for spring rolls) and fry them, or source specific gluten free egg roll wrappers, which can be hard to find.
Crab Rangoon Egg Rolls
A satisfying Seafood Appetizer that takes the beloved creamy crab rangoon filling and stuffs it into a larger, crisper egg roll wrapper. These easy-to-assemble egg rolls are packed with cream cheese, imitation crab, soy sauce, and garlic, creating a perfect party snack or weeknight treat.
Requirements
Ingredients
Instructions
- In a medium mixing bowl, combine the softened cream cheese with the finely chopped imitation crab meat. Add the sliced green onions, Worcestershire sauce, soy sauce, garlic powder, onion powder, salt, and black pepper. Stir until smooth and thoroughly combined.
- Lay one egg roll wrapper flat like a diamond. Spoon approximately 2 tablespoons of the crab rangoon mixture into the center. Fold the bottom corner up and over the filling, tucking it in. Fold the two side corners in toward the center. Roll the wrapper tightly toward the top corner. Brush a little beaten egg on the top edge to seal. Repeat for all wrappers.
- In a deep skillet or 5 Quart Stock Pot, pour in vegetable oil to about 2 inches deep. Heat to 350°F (175°C) over medium heat. A kitchen thermometer is helpful here.
- Carefully place 2 or 3 egg rolls into the hot oil, ensuring not to overcrowd. Fry for 2 to 3 minutes on each side until deep golden brown and crispy. Use tongs to turn for even cooking. Remove and place on paper towels or a wire rack to drain excess oil.
- Serve immediately with your favorite dipping sauce like sweet chili sauce, soy sauce, or sweet and sour sauce.
Notes
Chop imitation crab meat finely for easier rolling and a smooth bite.
Do not overfill wrappers (stick to about 2 tablespoons) to prevent bursting during frying.
Seal edges well with egg wash to prevent oil from seeping in.
Keep unused egg roll wrappers covered with a damp paper towel to prevent drying out.
Maintain consistent oil temperature between batches for non-greasy fried seafood.
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