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Crab Rangoon Egg Rolls
by Small Town Woman

Prep Time:

10 Minutes

Cook Time:

1 Hour



  • 2 (8-ounce) boxes of cream cheese softened

  • 1 –2 tbsp Worcestershire sauce (see notes)

  • 1 tsp garlic powder

  • 1/2 teaspoon onion powder

  • 3 green onions chopped

  • 1/2 lb fresh white cooked crabmeat flaked or diced

  • 8–10 egg roll wrappers

  • Vegetable oil for frying



Step 1

In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until mixed. Stir in crab meat.

Step 2

Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll, it usually shows on the package with pictures).

Step 3

Heat oil in a heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.

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