How long do Crab Rangoons stay good in the fridge?

Once cooked, store them in an airtight container in the fridge for up to 3 days. To reheat, bake at 375°F (190°C) for 5 minutes or air fry at 350°F (175°C) for 3-4 minutes.

How long can you keep Crab Rangoon filling?

The filling can be made ahead and stored in the fridge for up to 2 days in a sealed container.

Why do my Crab Rangoons puff up?

This happens due to trapped air inside the wrapper. Press the filling gently to remove excess air before sealing.

Why are my Crab Rangoons leaking?

Leaking occurs when: The wrappers aren’t sealed properly—always use egg wash to secure the edges. The oil is too hot, causing rapid expansion inside the wrapper. Keep oil at 350°F (175°C).

How long can cream cheese filling stay out?

Never leave the filling at room temperature for more than 2 hours. Always store it in the fridge when not in use.

Crab Rangoon Egg Rolls: Crispy, Creamy, And Easy To Make!

Description

These Crab Rangoon Egg Rolls combine the crispy, golden-brown shell of an egg roll with the rich, creamy filling of traditional Crab Rangoon. Perfect for parties, appetizers, or just a satisfying snack, these egg rolls are easy to make and can be fried, baked, or air-fried to suit your preference. Serve them with your favorite dipping sauces for the ultimate flavor experience!

Ingredients

Scale

12 egg roll wrappers (store-bought or homemade)
8 oz cream cheese (full-fat recommended for richness)
1 cup imitation or lump crab meat (fresh crab gives the best flavor, but imitation works too)
½ tsp garlic powder (adds depth of flavor)
2 stalks green onions (chopped finely for freshness)
1 tsp Worcestershire sauce (balances the umami flavors)
1 tsp soy sauce (enhances savory notes)
1 egg (for sealing the wrappers)
Oil for frying (peanut, vegetable, or canola oil recommended)

Optional Additions:

Extra crunch: Add ¼ cup finely chopped water chestnuts.
Spicy kick: Mix in ½ teaspoon of Sriracha or finely diced jalapeños.
Gluten-free alternative: Use rice paper wrappers instead of egg roll wrappers.

Instructions

1. Prepare the Filling

In a large bowl, combine cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, and soy sauce.
Mix until smooth and creamy, ensuring the crab meat is evenly distributed.
Let the filling rest for 10-15 minutes to allow flavors to meld together.

2. Assemble the Egg Rolls

Lay an egg roll wrapper on a clean surface in a diamond shape (one corner pointing towards you).
Spoon 1-2 tablespoons of filling onto the lower third of the wrapper.
Fold the bottom corner over the filling, then tuck in the sides tightly.
Roll the wrapper upwards firmly but gently to avoid trapping air.
Brush the top corner with beaten egg wash to seal.

Pro Tip: Lightly dampen the edges with water if the wrappers feel too dry.

3. Cook Using Your Preferred Method

Frying:

Heat 2-3 inches of oil in a deep pan or fryer to 350°F (175°C).
Carefully place egg rolls into the hot oil and fry for 2-3 minutes per side, until golden brown.
Transfer to a plate lined with paper towels to drain excess oil.

Baking (Healthier Option):

Preheat oven to 400°F (200°C).
Lightly brush egg rolls with oil and place them on a baking sheet.
Bake for 12-15 minutes, flipping halfway for even browning.

Air Frying (Crispy with Less Oil):

Preheat air fryer to 375°F (190°C).
Lightly spray egg rolls with cooking spray.
Air fry for 8-10 minutes, flipping halfway.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: DINNER
Method: Appetizer
Cuisine: Asian-American

Nutrition

Serving Size: 1 egg roll
Calories: 180
Fat: 9g
Carbohydrates: 18g
Protein: 6g