Crunchy, golden pockets of cream-cheesy crab with scallions — Crab Rangoon egg rolls are the perfect hybrid of takeout nostalgia and easy home cooking. They crisp up faster than a full Chinese dinner and make a great appetizer, party finger food, or a midnight snack. If you want a crunchy starter that everyone recognizes but with an elevated, creamy center, these are the ones to make. For a different kind of crispy roll to serve alongside, try my take on crunchy rice-paper spring rolls for extra textural contrast: crispy rice-paper spring rolls.
Why you’ll love this dish
Crab Rangoon egg rolls deliver familiar flavors — cream cheese, crab, and scallion — wrapped in a thin, ultra-crisp shell. They’re faster than making full dumplings and less fussy than baking a casserole, so they’re ideal when you want big flavor with minimal fuss.
“Everyone at my last party went back for seconds — creamy inside, impossibly crunchy outside.” — a quick guest review
Reasons to try this recipe:
- Quick assembly: filling mixes in one bowl and wonton skins fold fast.
- Crowd-pleasing: creamy, savory, and crunchy have wide appeal.
- Flexible: use fresh or canned crab, switch to baked if you prefer less oil.
- Great for events: make ahead (freeze uncooked) and fry when guests arrive.
Step-by-step overview
This recipe is straightforward: make the filling, fill and fold the wonton skins into compact egg-roll shapes, fry until golden, then drain and serve. Expect about 15–20 minutes prep and 10–12 minutes active frying for a single batch. If you plan to freeze extras, allow extra time for flash-freezing before storing.
What you’ll need
- Wonton skins (about 24–30 depending on size and how full you make them)
- Crab meat (cooked) — fresh lump or canned (8 oz recommended for one batch)
- Cream cheese — softened (about 8 oz, full-fat for best texture)
- Green onions (scallions) — finely chopped (2–3 stalks)
- Garlic powder — 1 tsp (or 1 small clove minced)
- Soy sauce — 1 tbsp (adjust to taste)
- Salt and pepper — to taste (be cautious: soy sauce adds salt)
- Neutral oil for frying — vegetable, canola, or peanut oil (enough for a shallow fry or deep pan to 1/2–1 inch)
Substitutions and notes:
- Vegetarian swap: replace crab with finely chopped hearts of palm or artichoke, and add a bit of vegetarian Worcestershire for umami.
- Lighter option: brush and bake at 400°F (200°C) for 12–15 minutes, flipping once.
- If using frozen crab, thaw fully and pat dry to avoid watery filling.
Step-by-step instructions
- Make the filling: In a mixing bowl, beat the softened cream cheese until smooth. Fold in crab meat, chopped green onions, garlic powder, soy sauce, and a pinch of salt and pepper. Taste and adjust seasoning — remember soy sauce is salty so add salt sparingly.
- Prep the skins: Lay a wonton skin on a clean, dry surface. Keep unused skins covered with a damp towel to prevent drying out.
- Portion: Spoon about 1 to 1.5 teaspoons of the crab mixture into the center of each wonton skin. Don’t overfill — overcrowded skins are hard to seal and can burst in the fryer.
- Fold and seal: Dampen the edges of the wonton skin with a little water. Fold to form a tight triangle or roll into a compact egg-roll shape, pressing edges firmly to seal. Make sure there are no gaps.
- Heat the oil: Warm oil in a skillet over medium heat until it reaches about 350°F (175°C) or a small piece of bread sizzles and browns in 30–40 seconds. If shallow frying, maintain enough oil to come halfway up the sides of the rolls.
- Fry: Place rolls seam-side down in the hot oil without crowding. Fry about 3–4 minutes per side, turning once, until deeply golden and crisp. Use tongs to turn gently.
- Drain and rest: Transfer cooked rolls to a paper-towel-lined rack to drain excess oil. Let sit 1–2 minutes — filling will be very hot.
- Serve warm with dipping sauces (see serving ideas).
Safety tip: check that filling is cooked through if you used raw seafood — these directions assume pre-cooked crab. Always let hot-fried food rest briefly to avoid burns from molten filling.
Best ways to enjoy it
These egg rolls shine as an appetizer or part of a casual meal. Try:
- Presentation: Arrange on a long platter with a trio of dipping bowls (sweet chili sauce, soy-vinegar dip, and creamy sriracha mayo).
- Brunch pairing: For a savory brunch spread, serve alongside a cheesy egg bake for a mix of textures and flavors — it’s a satisfying contrast for guests: easy cheesy egg bake for a cozy morning.
- Party tips: Serve piping hot and replenish in small batches so each plate gets them at peak crispness.
- Garnish: Sprinkle with sesame seeds or thinly sliced chives and add a wedge of lime for brightness.
Storage and reheating tips
- Refrigerator: Store cooled, fried egg rolls in an airtight container for up to 3 days. Place paper towels between layers to absorb moisture.
- Freezing: Freeze uncooked, sealed rolls on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding an extra minute or two to the cooking time.
- Reheating: Re-crisp in a 375°F (190°C) oven or air fryer for 6–8 minutes. Avoid microwaving — it makes them soggy.
- Food safety: Discard any seafood-containing leftovers kept at room temperature for more than 2 hours.
Helpful cooking tips
- Dry crab: Pat crab meat dry with paper towels so the filling isn’t watery.
- Cream cheese texture: Bring cream cheese to room temperature or beat it first for a smoother filling that’s easy to pipe or spoon.
- Sealing trick: Use a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) as a glue for an extra-strong seal.
- Even frying: Keep oil temperature steady; too-hot oil burns the wrapper before the filling warms through, too-cool oil makes them greasy.
- Test roll: Fry one test roll to check seasoning and temperature before cooking the whole batch.
Creative twists
- Spicy crab rangoon: Mix sriracha or chili garlic sauce into the filling for heat.
- Lobster upgrade: Swap crab for lobster for a luxe version.
- Baked vegetarian: Use mashed tofu mixed with scallions and miso for a vegan-friendly filling; bake until crisp.
- Crunchy toppings: After frying, brush lightly with garlic butter and sprinkle toasted panko or sesame seeds for an extra crunch layer.
Common questions
Q: Can I use imitation crab (surimi)?
A: Yes. Imitation crab works fine — it’s already cooked and flakes easily. Pat it dry and adjust seasoning since it can be slightly sweeter or saltier.
Q: Are wonton skins the same as egg roll wrappers?
A: No. Wonton skins are thinner and yield a delicate, crisp shell. Egg roll wrappers are thicker and chewier. This recipe is written for wonton skins; if you use egg roll wrappers, reduce filling slightly and expect a different texture.
Q: How do I prevent my rolls from bursting while frying?
A: Don’t overfill, seal edges tightly (use water or cornstarch slurry), and maintain proper oil temperature. Also avoid crowding the pan, which drops oil temperature and increases bursting risk.
Q: Can I air-fry these?
A: Yes. Lightly brush or spray with oil and air-fry at 375°F (190°C) for 6–9 minutes, flipping halfway. They’ll be crisp but slightly different than deep-fried textures.
Q: How long do leftovers keep?
A: Fried rolls refrigerated in an airtight container last up to 3 days; consume within that window for safety and quality.
If you want a printable checklist or portion scaling for larger batches, I can add amounts and a timed timeline for prepping, folding, frying, and freezing.
Crab Rangoon Egg Rolls
Ingredients
Filling
- 8 oz Crab meat (cooked) Fresh lump or canned recommended
- 8 oz Cream cheese Softened, full-fat for best texture
- 2-3 stalks Green onions (scallions) Finely chopped
- 1 tsp Garlic powder Or 1 small clove minced
- 1 tbsp Soy sauce Adjust to taste
- Salt and pepper To taste
For Frying
- 24-30 pieces Wonton skins Depending on size and how full you make them
- Neutral oil for frying Vegetable, canola, or peanut oil, enough for shallow fry or deep pan
Instructions
Making the Filling
- In a mixing bowl, beat the softened cream cheese until smooth.
- Fold in crab meat, chopped green onions, garlic powder, soy sauce, and a pinch of salt and pepper. Taste and adjust seasoning.
Preparing the Wontons
- Lay a wonton skin on a clean, dry surface. Keep unused skins covered with a damp towel.
- Spoon about 1 to 1.5 teaspoons of the crab mixture into the center of each wonton skin.
- Dampen edges of the wonton skin with a little water and fold to form a tight triangle or roll, pressing edges firmly to seal.
Frying
- Warm oil in a skillet over medium heat until it reaches about 350°F (175°C).
- Place rolls seam-side down in the hot oil and fry about 3–4 minutes per side until deeply golden and crisp.
- Transfer cooked rolls to a paper-towel-lined rack to drain excess oil and let rest for 1–2 minutes.
Serving
- Serve warm with dipping sauces like sweet chili sauce, soy-vinegar dip, or creamy sriracha mayo.