When it comes to appetizers, I don’t believe in playing it safe. If I’m making egg rolls, I want every bite to feel like something you’d order at a high-end seafood restaurant. That’s exactly what these Jumbo Crab Stuffed Lobster Egg Rolls deliver.
Each crispy, golden egg roll is wrapped around a whole buttery lobster tail and packed with a rich, creamy crab filling made with Havarti cheese, cream cheese, sweet peppers, shallots, fresh chives, and just the right amount of Old Bay. Then they’re fried until perfectly crisp and served with an addictive creamy sweet chili dipping sauce that ties everything together.
Whether you’re celebrating a special occasion, hosting game day, or simply want to treat yourself to something unforgettable, these seafood egg rolls are guaranteed to impress. Just one bite and you’ll understand why they’re worth every minute.
Why You’re Going to Love This Recipe
- Crispy, golden exterior with an incredibly creamy seafood filling.
- A whole lobster tail tucked inside every egg roll.
- Loaded with lump crab and jumbo lump crab for incredible texture.
- The creamy sweet chili sauce takes every bite to the next level.
- Perfect for holidays, parties, date nights, or when you’re feeling a little extra.
- Restaurant-quality flavor that’s surprisingly easy to make at home.
Ingredients
Lobster Egg Rolls
- Lobster tails
- Egg roll wrappers
- Canola oil
Jumbo Crab Filling
- Cream cheese
- Havarti cheese
- Crab meat
- Jumbo lump crab meat
- Shallots
- Bell peppers
- Chives
- Garlic
- Old Bay seasoning
- Salt
- Black pepper
Creamy Sweet Chili Sauce
- Mayonnaise
- Sweet chili sauce
- Soy sauce
Egg Wash
- Egg
- Water
Instructions
Make the Creamy Sweet Chili Sauce
In a small bowl, combine the mayonnaise, sweet chili sauce, and soy sauce. Mix until smooth and refrigerate while preparing the egg rolls.
Prepare the Egg Wash
Whisk together the egg and water in a small bowl. Set aside.
Make the Crab Filling
In a large mixing bowl, combine the cream cheese, shredded Havarti, regular crab meat, shallots, bell peppers, chives, garlic, Old Bay seasoning, salt, and pepper.
Mix until everything is well combined. Gently fold in the jumbo lump crab meat, being careful not to break up the large pieces.
Assemble the Egg Rolls
Lay two egg roll wrappers on a clean work surface, stacked one on top of the other.
Place a cleaned lobster tail near the edge closest to you with the tail slightly extending past the wrapper. Spoon several tablespoons of the crab filling over the lobster.
Brush the edges of the wrapper with egg wash. Fold the bottom over the filling, fold in both sides, then continue rolling tightly until completely sealed.
Repeat with the remaining lobster tails.
Fry
Heat canola oil to 350°F.
Working in batches, carefully fry the egg rolls for 4 to 5 minutes, or until they’re beautifully golden brown and crispy.
Transfer to a paper towel-lined plate or cooling rack to drain.
Serve
Serve immediately with the chilled creamy sweet chili sauce for dipping and enjoy every crispy, cheesy, buttery bite.
Tips for Success
- Pat the lobster tails dry before assembling to help the wrappers stay crisp.
- Double wrapping the egg rolls helps support the heavy filling and prevents tearing.
- Fold the jumbo lump crab in gently so those beautiful chunks stay intact.
- Fry in small batches to maintain the oil temperature.
- Let the egg rolls rest for a couple of minutes after frying before serving. The filling will be extremely hot.
Storage
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Keep the dipping sauce refrigerated separately.
Reheating
For the crispiest results, reheat in a 375°F oven or air fryer for 6 to 8 minutes, or until heated through. Avoid microwaving if possible, as it softens the crispy exterior.
Frequently Asked Questions
Can I use frozen lobster tails?
Absolutely. Just thaw them completely and pat them dry before assembling.
Can I make these ahead of time?
Yes. Assemble the egg rolls up to one day in advance, refrigerate them, and fry just before serving.
Can I bake or air fry them instead?
Yes. Lightly spray the egg rolls with oil and cook at 400°F until golden and crispy, turning halfway through.
Can I substitute another cheese?
Yes. Monterey Jack, mozzarella, or white cheddar all melt well, but Havarti provides an especially creamy texture that pairs beautifully with the seafood.
These Jumbo Crab Stuffed Lobster Egg Rolls are everything you want in one incredible bite: crispy, creamy, cheesy, buttery, and packed with luxurious seafood. Pair them with the creamy sweet chili sauce and watch them disappear before they even have a chance to cool.
Jumbo Crab Stuffed Lobster Egg Rolls
Ingredients
- 6 lobster tails cleaned with shells removed
- 12 egg roll wrappers
- Canola oil for frying
Jumbo Lump Crab Filling
- 8 oz cream cheese softened
- 1 cup Havarti cheese shredded
- 4 oz crab meat
- 4 oz jumbo lump crab meat
- 1 tbsp shallots minced
- 1 tbsp bell peppers minced
- 1 tbsp chives minced
- 1 tsp garlic minced
- 1 tsp Old Bay seasoning
- Salt to taste
- Pepper to taste
Creamy Sweet Chili Sauce
- 1 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tsp soy sauce
Egg Wash
- 1 large egg
- 1 tbsp water
Instructions
Creamy Sweet Chili Sauce
- In a bowl, mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.
Egg Wash
- Whisk together all ingredients listed under “Egg Wash” and set aside.
Jumbo Lump Crab Filling
- In a bowl, add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT the jumbo lump crab meat, and mix thoroughly.
- Once combined, gently fold in the lump crab meat and set aside.
Assemble
- Stack two egg roll wrappers on a flat surface. To the side closest to you, add one of the cleaned and shelled lobster tails with the tail hanging off the wrapper. Add a few tablespoons of the seafood filling to the center. Brush the edges with egg wash. Fold the top of the wrapper over the filled lobster tail, then fold in the left and right sides to the center, making sure the filling and lobster are sealed inside. Repeat until all six of the lobster tails are filled and wrapped.
- Heat a pot of canola oil to 350°F.
- Fry the egg rolls in batches until golden brown and crispy, about 4-5 minutes. Drain on a paper towel-lined plate or cooling rack.
- Serve hot with a side of creamy sweet chili sauce and enjoy!
