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Crab Rangoon Egg Rolls are a delightful fusion of two beloved Asian appetizers. These crispy egg rolls are filled with a creamy, savory mixture of crab, cream cheese, and seasonings. They’re perfect for serving as an appetizer at parties or as a delicious snack. Here’s how to make them:


For the Filling:

  • 8 oz (about 1 cup) canned crabmeat, drained and flaked
  • 8 oz cream cheese, softened
  • 2 green onions, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon sugar
  • A pinch of salt and black pepper
  • 1 package of egg roll wrappers (about 10-12 wrappers)
  • Vegetable oil for frying

For the Dipping Sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon sesame seeds (optional)
  • Red pepper flakes (optional, for a spicy kick)


1. Prepare the Filling:

a. In a mixing bowl, combine the softened cream cheese, drained crabmeat, finely chopped green onions, minced garlic, soy sauce, Worcestershire sauce, sesame oil, sugar, salt, and black pepper. Mix until everything is well incorporated.

2. Assemble the Egg Rolls:

a. Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you. Place a generous spoonful of the crab and cream cheese mixture in the center of the wrapper.

b. Fold the bottom corner (the one closest to you) over the filling.

c. Fold in the left and right corners towards the center, creating an envelope shape.

d. Brush the top corner with a little water to seal the egg roll. Roll it up from the bottom, tucking in the sides as you go, until the entire egg roll is sealed.

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