Take the beloved sweet-and-savory filling of Crab Rangoon—lump crab, cream cheese, garlic, and a hint of soy—and wrap it in a crisp egg roll wrapper instead of a wonton. The result? Golden, flaky, deep-fried perfection with a molten, creamy center that’s even more satisfying than the original.
These Crab Rangoon Egg Rolls are the ultimate party appetizer: impressive enough for holidays, easy enough for game day, and guaranteed to disappear faster than you can say “pass the sweet chili sauce.”
Why You’ll Love This Recipe
- 🦀 All the flavor of Crab Rangoon—amped up with crunch
- ⏱️ Ready in 30 minutes (including frying!)
- 🥢 Freezer-friendly—make ahead and fry when needed
- 💸 Cheaper than takeout—feeds a crowd for under $10
- 🌶️ Perfect with sweet chili or soy dipping sauce
Ideal for potlucks, New Year’s Eve, or “I need a showstopper—stat!” moments.
Ingredients You’ll Need
(Makes 20–24 egg rolls)
