Crab Rangoon Egg Rolls
If you love crispy appetizers that are creamy, cheesy, and downright irresistible, these Crab Rangoon Egg Rolls are going to be your new favorite. They take everything you love about classic crab rangoon and wrap it up in a crunchy golden egg roll shell. The result is a handheld bite that’s perfect for snacking, game day spreads, or party platters.
Why You’re Going to Love This Recipe
- Combines the best of both worlds: creamy crab rangoon filling and the crunch of an egg roll.
- Easy to make ahead and cook in different ways, whether fried, baked, or air fried.
- Paired with a homemade creamy sweet chili dipping sauce that balances sweet, spicy, and tangy flavors.
- A crowd-pleasing appetizer that disappears quickly at gatherings.
Ingredients You’ll Need
Egg roll wrappers
Canola oil for frying
Crab Rangoon Filling
Cream cheese
Surimi seafood imitation crab, chopped
Mozzarella cheese, shredded
Green onion, chopped
Parsley, chopped
Onion powder
Garlic, minced or powder
Sugar
Salt
Creamy Sweet Chili Sauce
Sweet chili sauce
Mayonnaise
Egg Wash
Egg
Water
How to Make Crab Rangoon Egg Rolls
Prepare the Sauce
In a small bowl mix together the sweet chili sauce and mayonnaise until smooth. Place in the fridge until ready to serve.
Make the Egg Wash
Whisk together the egg and water. Set aside.
Make the Filling
In a large mixing bowl combine cream cheese, imitation crab, mozzarella, green onion, parsley, onion powder, garlic, sugar, and salt. Mix until creamy and evenly combined.
Assemble the Egg Rolls
Place two egg roll wrappers on a flat surface. Spoon a few tablespoons of the crab rangoon filling into the center. Brush the edges with egg wash. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Seal the edge and repeat with the remaining filling until all the egg rolls are assembled.
Frying Instructions
Heat canola oil in a pot to 350°F. Fry the egg rolls in batches for about 3 to 4 minutes, until golden brown and crispy. Drain on a paper towel lined plate or cooling rack.
Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil. Place in a single layer in the basket with space between each one. Cook 8 to 10 minutes, flipping halfway through, until crispy and golden.
Baking Instructions
Preheat the oven to 400°F. Arrange the egg rolls on a parchment lined baking sheet. Lightly brush or spray with canola oil. Bake for 18 to 20 minutes, turning halfway through, until golden brown and heated through.
Serving Suggestions
Serve your Crab Rangoon Egg Rolls hot with the creamy sweet chili dipping sauce and fresh lemon wedges. They make the perfect appetizer for parties, holiday spreads, or even a fun dinner idea when paired with stir-fried veggies or fried rice.
Storage and Reheating
Leftover egg rolls can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer at 350°F until hot and crispy again. For longer storage, freeze before cooking and fry or bake straight from frozen, adding a few extra minutes to the cooking time.
Crab Rangoon Egg Rolls
Ingredients
- 10-12 egg roll wrappers
- Canola oil for frying
Crab Rangoon Filling
- 16 oz cream cheese
- 8 oz surimi seafood imitation crab chopped
- 2 1/2 cups mozzarella cheese shredded
- 1/4 cup green onion chopped
- 2 tbsp parsley chopped
- 1 tsp onion powder
- 1 tsp garlic minced or powder
- 1 tsp sugar
- 1/2 tsp salt
Creamy Sweet Chili Sauce
- 1 cup sweet chili sauce
- 1/4 cups mayo
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.
Crab Rangoon Filling
- In a large bowl add all ingredients listed under “Crab Rangoon Filling” and mix until thoroughly combined.
Assemble
- Stack two egg roll wrapper on a flat surface. Add a few tablespoons of the crab rangoon filling to the center. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners to the center. Roll tightly toward the top corner, sealing the edge. Repeat until all the filling is used. Should make roughly 10-12 egg rolls.
Frying Instructions
- Heat a pot of canola oil to 350°F.
- Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate or cooling rack.
Air Fryer Instructions
- Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil, making sure all sides are coated. Arrange the egg rolls in a single layer in the air fryer basket, leaving space between each one. Cook for 8–10 minutes, turning halfway through, until golden brown and crispy.
Baking Instructions
- Preheat the oven to 400°F. Place the egg rolls on a parchment-lined baking sheet. Lightly brush or spray with canola oil to help them crisp up. Bake for 18–20 minutes, flipping halfway through, until golden brown and heated through.
- Serve hot with a side of lemon wedges and the homemade remoulade sauce. Enjoy!
Out of this World Cheesesteak Egg Rolls
Why You’re Going to Love This Recipe
These crispy cheesesteak egg rolls are what happens when late-night cravings get a glow-up. You’ve got tender ribeye, sautéed peppers and onions, and not one but two cheeses wrapped up in a crunchy golden shell. They’re bold, juicy, and downright addictive. Here’s why you’ll love them:
- All the flavor of a Philly cheesesteak packed into a crispy, hand-held bite
- Double cheese melt factor with mozzarella and American
- Crowd-pleasing appetizer or indulgent snack
- Air fryer friendly for an easy, no-fuss option
- That homemade ranch? Chef’s kiss
Ingredients You’ll Need
Ribeye steak
Onion
Bell pepper
Salt
Pepper
Egg
Water or milk
Mozzarella cheese
American cheese
Egg roll wrappers
Canola oil
Buttermilk
Mayonnaise
Sour cream
Chives
Dill
Onion powder
Garlic powder
Sugar
How to Make It (WATCH HERE)
Step One: Make the Ranch
In a bowl, whisk together the buttermilk, mayo, sour cream, herbs, and seasonings until smooth and creamy. Chill it in the fridge until you’re ready to dip.
Step Two: Whisk the Egg Wash
In a small bowl, whisk the egg with a splash of water or milk. Set aside.
Step Three: Cook the Filling
Sauté the ribeye in a hot pan with a little oil until mostly cooked through. Add diced onions and peppers and let everything cook down until caramelized and golden. Season to taste and let cool slightly.
Step Four: Assemble the Egg Rolls
Lay out an egg roll wrapper. Add a slice of mozzarella, a slice of American, and a scoop of the steak mixture. Brush the edges with egg wash, fold up the bottom corner, tuck in the sides, and roll tightly. Repeat until all the filling is used.
Step Five: Fry Until Crispy
Heat oil in a pot. Fry egg rolls in batches until golden brown and crispy on all sides. Drain on a paper towel-lined plate.
Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly spray the egg rolls with oil and place them in a single layer in the basket. Air fry for 8 to 10 minutes, flipping halfway through, until golden and crisp.
Storage Tips
Let leftovers cool completely before storing. Keep them in an airtight container in the fridge and enjoy within 3 days.
Freezing Instructions
Freeze before frying for best results. Arrange the assembled egg rolls on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Cook straight from frozen when ready to enjoy.
Reheating Instructions
For best texture, reheat in a 375°F oven or air fryer until hot and crispy, about 5 to 7 minutes. Avoid the microwave—it’ll soften the wrapper and dull the crunch.
Serve With
That tangy, herby ranch was made for these. Or switch things up with spicy mayo, sriracha ketchup, or queso. Whatever your vibe, these egg rolls are ready for it.
Crispy Cheesesteak Egg Rolls
Ingredients
- 9-10 egg roll wrappers
- 9-10 mozzarella cheese slices
- 9-10 american cheese slices
- Canola oil for frying
Steak Filling
- 12 oz thinly shaved ribeye
- 1/2 cup onion diced
- 1/2 cup bell peppers diced
- 1 tsp salt
- 1 tsp pepper
Egg Wash
- 1 egg
- 1 tbsp water or milk
Homemade Ranch Dressing
- 1 cup buttermilk
- 1/2 cup mayo
- 1/4 cup sour cream
- 1 tbsp chives chopped
- 1 tsp dill chopped
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp sugar
Instructions
Homemade Ranch Dressing
- In a medium bowl, add all ingredients listed under “Homemade Ranch Dressing.” Mix well and refrigerate until ready to serve.
Egg Wash
- In a small bowl, whisk together the egg and water (or milk) until smooth. Set aside.
Steak Filling
- In a pan over medium-high heat, add a bit of oil and the shaved ribeye. Cook about 75% through, then add the diced onions and bell peppers. Continue cooking until the edges are browned and the veggies are softened. Season with salt and pepper. Let cool slightly before assembling.
Assemble
- Place an egg roll wrapper on a flat surface. Add one slice of mozzarella and one slice of American cheese to the center, followed by a few tablespoons of the steak filling. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll tightly toward the top corner, sealing the edge. Repeat until all the filling and cheese are used.
- Heat a pot of canola oil to 350°F.
- Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate.
- Serve hot with a side of the homemade ranch dressing and enjoy!