Name: Crab Rangoon Egg Rolls
Prep time: 20 min
Cook time: 15 min
Total time: PT-488144H35M51S
Cuisine: Asian Fusion
Ingredients: 10–12 egg roll wrappers; Canola oil for frying; 16 oz cream cheese; 8 oz surimi seafood imitation crab, chopped; 2 1/2 cups mozzarella cheese, shredded; 1/4 cup green onion, chopped; 2 tbsp parsley, chopped; 1 tsp onion powder; 1 tsp garlic, minced or powder; 1 tsp sugar; 1/2 tsp salt; 1 cup sweet chili sauce; 1/4 cup mayo; 1 large egg; 1 tbsp water

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Crab Rangoon egg rolls are a crunchy, creamy fusion of two classic favorites: crab rangoon and crispy egg rolls. With a rich filling of cream cheese, imitation crab, mozzarella, and fresh herbs, these rolls are golden on the outside and irresistibly cheesy on the inside. They’re perfect as a party appetizer, game-day snack, or indulgent side dish, especially when paired with a creamy sweet chili dipping sauce.

Why You’ll Love This Recipe

These egg rolls are the ultimate crowd-pleaser. They combine the creamy, savory flavor of crab rangoon with the satisfying crunch of an egg roll wrapper. Whether you fry, bake, or air fry them, the result is always delicious. The sweet chili dipping sauce adds just the right amount of tangy heat, balancing the richness of the filling. Best of all, they can be made in advance and cooked when you’re ready to serve.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

10–12 egg roll wrappers
Canola oil for frying

Crab Rangoon Filling
16 oz cream cheese
8 oz surimi seafood imitation crab, chopped
2 1/2 cups mozzarella cheese, shredded
1/4 cup green onion, chopped
2 tbsp parsley, chopped
1 tsp onion powder
1 tsp garlic, minced or powder
1 tsp sugar
1/2 tsp salt

Creamy Sweet Chili Sauce
1 cup sweet chili sauce
1/4 cup mayo

Egg Wash
1 large egg
1 tbsp water

Directions

Prepare the sauce: In a bowl, mix sweet chili sauce and mayo until smooth. Refrigerate until ready to serve.
Make the egg wash: Whisk egg and water together in a small bowl and set aside.
Mix the filling: In a large bowl, combine cream cheese, crab, mozzarella, green onion, parsley, onion powder, garlic, sugar, and salt until well blended.
Assemble the egg rolls: Place two egg roll wrappers on a flat surface. Add 2–3 tablespoons of filling to the center. Brush the edges with egg wash. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal with egg wash. Repeat until all filling is used.
Cook the egg rolls:
- Frying: Heat canola oil to 350°F. Fry egg rolls in batches for 3–4 minutes, until golden brown. Drain on paper towels.
- Air frying: Preheat air fryer to 375°F. Lightly brush egg rolls with oil. Cook for 8–10 minutes, turning halfway, until crispy.
- Baking: Preheat oven to 400°F. Place egg rolls on a parchment-lined tray, lightly coat with oil, and bake for 18–20 minutes, flipping halfway, until golden.
Serve: Enjoy hot with creamy sweet chili sauce and optional lemon wedges.

Servings and timing

This recipe makes about 10–12 egg rolls. Preparation takes 20 minutes, and cooking time varies by method: frying takes 3–4 minutes per batch, air frying 8–10 minutes, and baking 18–20 minutes. Total time is around 30–40 minutes.

Variations

Swap imitation crab for real crab meat for a more authentic seafood flavor.
Add diced red bell pepper or jalapeños to the filling for extra crunch and heat.
Use wonton wrappers for bite-sized appetizers instead of full egg rolls.
Try different cheeses like cheddar, pepper jack, or Swiss for a new flavor profile.
Pair with alternative dips like sriracha mayo, soy sauce, or garlic aioli.

Storage/Reheating

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven or air fryer at 350°F for 5–7 minutes until crisp again. Avoid microwaving, as it makes them soggy. For longer storage, freeze uncooked egg rolls on a tray, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes.

FAQs

Can I use real crab instead of imitation crab?

Yes, fresh or canned crab meat works perfectly in this recipe.

Do I need to double-wrap the egg rolls?

Double-wrapping helps prevent leakage, but you can use a single wrapper if careful.

Can I make the filling ahead of time?

Yes, the filling can be made up to 24 hours in advance and stored in the fridge.

What oil is best for frying egg rolls?

Canola oil or vegetable oil are great choices because of their high smoke point.

Can I bake the egg rolls without oil?

Yes, but brushing or spraying with oil helps them crisp up better.

How do I keep egg rolls from getting soggy?

Drain fried egg rolls on a rack instead of paper towels to maintain crispiness.

Can I freeze cooked egg rolls?

Yes, but they are best frozen uncooked. If freezing cooked rolls, reheat in the oven or air fryer.

Can I use low-fat cream cheese?

Yes, but the filling may be slightly less creamy.

How do I know when the egg rolls are done frying?

They’re ready when golden brown and crispy, usually after 3–4 minutes at 350°F.

What can I serve with crab rangoon egg rolls?

They pair well with fried rice, stir-fried vegetables, or as part of an appetizer spread.

Conclusion

Crab rangoon egg rolls are a crispy, cheesy, and savory twist on a classic appetizer. Whether fried, baked, or air fried, they come out golden and irresistible every time. With their creamy filling and sweet chili dipping sauce, these egg rolls are perfect for parties, gatherings, or simply satisfying a craving for something crunchy and indulgent.