Skip the takeout menu and try this quick, easy recipe for a unique twist on a crowd-pleasing appetizer.
Every Thursday night, my boyfriend and I order takeout. Hit by end-of-week work exhaustion and zero motivation to cook, it’s a lifesaver that we both eagerly look forward to. He usually suggests Mexican, Greek, or Thai—but without missing a beat, I always suggest Chinese. We’ve got an amazing Chinese takeaway joint a few doors down from our apartment that is absolutely out of this world.
The owners, Francesco and Mei, are a husband and wife who source all of their ingredients from the neighborhood farmers’ market. Every Monday morning when I go to restock our produce drawer, I bump into Francesco picking up fresh fruits and veggies for the restaurants. Across the square, you might see Mei bargaining with the seafood mongers for the best pieces of crabmeat for their famous crab rangoon. Ask any local in my neighborhood what to order at their restaurants, and I guarantee they will say a plate of crab rangoon. It’s creamy, tangy, slightly herbaceous from the scallions, and super crispy.
Francesco and Mei shut down for the last few months of summer and reopen in the fall. In the meantime, I need ways to satisfy my crab rangoon craving. I was delighted when I stumbled across this crab rangoon egg roll recipe. I never thought to stuff the mixture into egg roll wrappers instead of dumplings! Turns out, the filling is perfect for it! The long shape of the rolls keeps the mixture moist and the crabmeat perfectly tender. Plus, the larger wrapper size means you get more of that creamy, savory filling in every bite—making these even more satisfying than the traditional bite-sized version.
What type of crabmeat works best: fresh vs. canned vs. imitation crab?
It goes without saying that fresh crabmeat delivers the best flavor and texture for these crab rangoon egg rolls. Fresh crabmeat offers sweet, delicate chunks that hold together well during mixing and frying. However, fresh crabmeat isn’t available, and it can be quite expensive. At some seafood stores or specialty shops, you can find high-quality canned crabmeat that would work as a solid substitute—just be sure to drain it thoroughly and gently squeeze out excess moisture with paper towels before flaking to prevent your mixture from becoming too watery.
While imitation crab is budget-friendly and convenient, it tends to be saltier and less flavorful, so use it sparingly if that’s your only option. Regardless of which type you choose, always flake the meat into bite-sized pieces and avoid overmixing to prevent the filling from becoming mushy and losing that satisfying crab texture in every bite.
How do I store leftovers?
If you’ve got any of these crab rangoon egg rolls leftover, you can store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F for around 10-12 minutes, flipping halfway through until heated and crispy. Or reheat them in an air fryer at 350°F for 3-4 minutes, shaking the basket once during cooking for even heating. You can also heat a small amount of oil in a pan over medium heat and pan-fry the egg rolls for 2-3 minutes per side until warmed through and crispy.
For longer storage, you can freeze cooked or uncooked egg rolls for up to 3 months. Allow cooked egg rolls to cool completely before storing. Place the egg rolls in a single layer on a baking sheet, flash freeze them until firm, about 30-60 minutes, then transfer them to freezer-safe bags or containers.
Serving suggestions
Serve these crab rangoon egg rolls with this Chicken Lo Mein, this Bok Choy Recipe, and this Healthy Homemade Orange Chicken for a satisfying Asian-inspired meal. They also pair well with this Smashed Cucumber Salad, this delicious Beef And Broccoli Recipe, and an Asian Cabbage Salad.
Ingredients
- 16 ounces cream cheese softened
- 1 tablespoon Worcestershire sauce
- 2 teaspoons soy sauce
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 green onions chopped
- 8 ounces fresh white crabmeat cooked and flaked
- 8 egg roll wrappers
- Vegetable oil for frying
- Sweet chili sauce for dipping
Instructions
- In a bowl, combine the softened cream cheese, Worcestershire sauce, soy sauce, garlic powder, onion powder, and chopped green onions. Stir until smooth, then gently fold in the crabmeat to keep the texture intact.
- Place an egg roll wrapper on a clean surface with one corner facing you. Place about 3 rounded tablespoons of the filling in the center, forming a horizontal mound.
- Fold the nearest corner over the filling, then tuck in the side corners and roll up tightly. Moisten the final edge with a little water to seal the roll.
- Heat vegetable oil in a deep pan or saucepan to 375°F. Fry the egg rolls in small batches until they turn lightly golden, about 1-2 minutes each. Allow the oil temperature to recover between batches.
- Remove the rolls from the pan and drain them on paper towels. Serve warm with sweet chili sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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