Crab Rangoon Egg Rolls (Air Fryer Option)
This Crab Rangoon Egg Rolls recipe makes for an absolutely delicious appetizer!
Crab and cream cheese rolls are the ultimate hors d’oeuvre, perfect for a holiday party, potluck, or a weeknight Asian dinner at home.
Filled with a savory crabby cream cheese mixture, these classic crab rangoons are fried to golden perfection in hot oil or in the air fryer!
This post may contain affiliate links. This means if you decide to purchase through my link, I may earn a very small commission at no additional cost to you.
I’ve always been a huge fan of crab rangoon and I also love egg rolls so this recipe is the perfect combination of both. What could be better than crispy egg rolls filled with creamy crab-infused cream cheese? Such a perfect pair!
Easily made in a skillet over the stove or in your air fryer, you’ll see how simple it can be to make this tasty appetizer at home.
Why you will love crab rangoon egg rolls
- Easy recipe – They can seem intimidating, but they are actually surprisingly easy to make and so darn good!
- Simple Ingredients – All of these ingredients can easily be found at the grocery store.
- Perfect Appetizer – They’ll be a party favorite when served alongside some delicious dipping sauces at your next party.
Ingredients for making this crab rangoon egg roll recipe
- Wonton Wrappers – You can buy these at the store or make your own!
- Cream Cheese – It’s best to start with softened cheese for this recipe.
- Crab Meat – You can find white crab meat canned, bagged, or pick up some fresh crab meat from the butcher.
- Garlic Powder – Adds the perfect flavor. You could also add onion powder instead of or in addition to the garlic powder.
- Worcestershire Sauce – If you don’t have any, there are a lot of great recipes to make your own!
- Soy Sauce – If you are gluten free, you can use Tamari or Liquid Aminos in place of soy sauce.
- Water – A small amount of water mixes with the flour to form a paste to help seal the rangoons.
- Flour – Flour mixes with the water to seal the edges of the wrapper.
How to make Crab Rangoon Egg Rolls
Step 1: In a small mixing bowl, add softened cream cheese, crab meat, garlic powder, Worcestershire sauce, and soy sauce. Add green onions and mix until all ingredients are combined. Mix flour and water together in a small bowl until a paste forms.
Step 2: Heat oil in a large skillet or deep fryer to 375 degrees F (190 degrees C) over medium-high heat.
Step 3: While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 2 tablespoons of the crab filling in the center of each wrapper.
Step 4: Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner.
Step 5: Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
Step 6: Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil. Drain excess by placing on paper towels or wire rack.
Step 7: Place egg rolls on a serving plate and serve immediately with your favorite dipping sauce.
Air fryer instructions
- Preheat the air fryer to 400 degrees.
- Whisk egg and water in a small bowl. Brush egg roll with the egg wash. Place into the air fryer basket in a single layer. Cook for 8 minutes.
- Serve immediately.
FAQ
The best oils to use are ones that have a high smoke point like vegetable oil and canola oil. Be sure the oil is at 375 degrees and do not overcrowd the pan when frying.
Crab rangoon was invented in the United States, but Chinese restaurants have made it popular over the years.
Yes, canned crab meat is real crab unless it is marked as imitation. Just like tuna, chicken, or any other canned meat, it is the real thing!
Yes, you can fry crab rangoon frozen right before your company arrives. Or, make ahead and pull out a few for a quick side dish.
Tips for making crab rangoon egg rolls
- Cream cheese: Be sure it is softened or use whipped cream cheese.
- Crab meat: Look for canned lump white crab meat and drain it before you use it. You can also substitute imitation crab or leave it out entirely.
- Flour and water mixture: Instead of the flour / water mixture you can use an egg wash. I feel like the flour mixture is better at keeping the wontons sealed.
- Wonton wrappers: Be sure to get the large wonton wrappers NOT the small 3 1/2 inch wrappers.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The egg rolls can be made a few hours in advance, and then fried when ready to eat. Space out the crab-filled wontons on a sheet pan and cover with a damp paper towel to keep them moist.
- Seal them up: Be sure the crab rangoon are sealed properly. When you fry the egg rolls, if the edges aren’t sealed, the filling may leak out.
- Oil Temperature: Be sure the oil stays at 375 degrees to keep the wontons from becoming greasy.
- Don’t over stuff: To ensure the filling doesn’t leak out, do not over fill the wonton wrappers.
- Yield: This recipe makes 6 – 8 egg rolls, enough for 4-6 servings
Crab Rangoon storing and freezing directions
Fridge: Crab Rangoon can be stored in the refrigerator for up to 3 days after frying. Be sure to let the bites cool to room temperature before storing in an airtight container.
Freezer and Make Ahead Directions: Yes, you can freeze egg rolls. It’s best to flash freeze them first. Place egg rolls on a small cookie sheet, not touching. Place in the freezer for 30 minutes or until they are frozen enough that they won’t stick together. Once they are frozen add them to a freezer bag. They will be good in a freezer bag for up to 3 months.
What to serve with crab rangoon egg rolls
My favorite sauce to serve with crab rangoon egg rolls is sweet and sour sauce. You can also serve with red pepper jelly or a honey mustard sauce.
We love crab rangoon when I serve Orange Meatballs and it goes well with soup, salad, Thai inspired, Chinese, or Japanese cuisine.
How to reheat crab rangoon egg rolls
The best way to reheat them is in a single layer on a baking sheet in the oven or in an air fryer.
More delicious appetizer recipes
Crab Rangoon Egg Rolls
Ingredients
- 6-8 Wonton Wrappers
- 8 ounces Cream Cheese
- 5 ounces Crab Meat
- 1/4 cup Green Onion
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Worcestershire Sauce
- 2 teaspoon Soy Sauce
- 2 Tablespoon Water
- 2 Tablespoon Flour
Instructions
- In a small mixing bowl, add softened cream cheese, crab meat, green onion, garlic powder, Worcestershire sauce, and soy sauce. Mix until all ingredients are combined. Mix flour and water together in a small bowl until a paste forms.8 ounces Cream Cheese, 5 ounces Crab Meat, 1/4 cup Green Onion, 1/2 teaspoon Garlic Powder, 1 teaspoon Worcestershire Sauce, 2 teaspoon Soy Sauce, 2 Tablespoon Water, 2 Tablespoon Flour
- Heat approximately 1 – 2 inches of oil in a large skillet to 375 degrees F (190 degrees C) over medium high heat.
- While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Evening distribute the crab filling in the center of wonton wrapper.6-8 Wonton Wrappers
- Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner.
- Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
- Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.
- Place egg rolls on a serving plate and serve immediately.
Notes
- Cream cheese: Be sure it is softened or use whipped cream cheese.
- Crab meat: Look for canned lump white crab meat and drain it before you use it. You can also substitute imitation crab or leave it out entirely.
- Flour and water mixture: Instead of the flour / water mixture you can use an egg wash. I feel like the flour mixture is better at keeping the wontons sealed.
- Wonton wrappers: Be sure to get the large wonton wrappers NOT the small 3 1/2 inch wrappers.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. The best way to reheat them is in the oven or an air fryer.
- Make ahead: The egg rolls can be made a few hours in advance, then fried when ready to eat. Space out the crab-filled wontons on a sheet pan and cover with a damp paper towel to keep them moist.
- Seal them up: Be sure the crab rangoon are sealed properly. When you fry the egg rolls, if the edges aren’t sealed, the filling may leak out.
- Oil Temperature: Be sure the oil stays at 375 degrees to keep the wontons from becoming greasy.
- Don’t over stuff: To ensure the filling doesn’t leak out, do not over fill the wonton wrappers.
- Yield: This recipe makes 6 – 8 egg rolls, enough for 4-6 servings
My family is going to love these!
My whole family loves crab Rangoon, but it is a pain to make! This is easier and so good! Thanks for the recipe!!
Do you have instructions for cooking in the air fryer?
I’ve just updated the information to include air fryer directions. I hope you enjoy this tasty egg roll recipe!
Took this recipe to a party as an appetizer. Everyone loved it!