Crab Rangoon Egg Rolls

One of my favorite appetizers is crab rangoon. I love the creamy filling and how it’s fried to perfection. So I decided to make a healthier version by making egg rolls instead.

They just turned out great!


1 tsp. Garlic powder
½ lb. crab meat , Flaked, cooked
½ tsp. Onion powder
16 oz. Cream cheese , softene
3 Green onions , chopped
1-2 Tbsp. Worcestershire sauce
8 Egg roll wrappers
Oil for frying

How To Make Crab Rangoon Egg Rolls

Mix together the onion powder, worcestershires sauce, cream cheese, garlic powder, and green onions until well combined.
Fold the crab meat into the mixture.
Add 3 tablespoons of the mixture to the center of each of the egg roll wrappers.
Fold in the ends of the egg roll wrappers, and roll closed tightly, using a little water to seal the seam closed when you are done.
Heat a few inches of oil in a deep-sided pot or skillet until it reaches 375 degrees.
Fry the egg rolls until golden brown and crispy.
Drain on a paper towel-lined plate before serving.

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