Crispy, golden, and filled with creamy crabby goodness — these egg rolls are a fusion of two takeout favorites in one irresistible bite!
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Prep Time:
15 minutes
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Cook Time:
10 minutes
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Servings:
10–12 rolls
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Ingredients
For the Filling:
- 8 oz (225g) cream cheese, softened
- 1 cup imitation crab (or real crab meat), finely chopped
- 2 green onions, finely sliced
- 1 tsp garlic powder
- 1 tsp soy sauce
- ½ tsp Worcestershire sauce
- 1 tsp sugar (optional, enhances flavor)
- Salt & pepper to taste
For Rolling:
- 10–12 egg roll wrappers
- 1 beaten egg (for sealing)
For Frying:
- Oil for frying (vegetable or canola)
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Instructions
- Make the Filling
In a medium bowl, mix together cream cheese, chopped crab, green onions, garlic powder, soy sauce, Worcestershire sauce, sugar, and a pinch of salt and pepper. Stir until smooth and creamy. - Assemble the Egg Rolls
- Lay one egg roll wrapper on a clean surface in a diamond shape.
- Place about 2 tablespoons of the filling in the center.
- Fold the bottom corner up over the filling, then fold in the sides, and roll tightly.
- Brush the top corner with beaten egg to seal. Repeat with remaining wrappers.
- Fry the Rolls
- Heat oil in a deep skillet or pot to 350°F (175°C).
- Fry 2–3 rolls at a time until golden brown, about 2–3 minutes per side.
- Remove and drain on paper towels.
- Serve
Serve warm with sweet chili sauce, duck sauce, or soy-ginger dip.
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Tips
- You can air fry them at 375°F (190°C) for 8–10 minutes, flipping halfway, and lightly spraying with oil.
- Add a bit of minced jalapeño or Sriracha for a spicy kick!
- These freeze beautifully — just assemble and freeze uncooked; fry straight from frozen (add 1–2 minutes cooking time).
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Serving Idea
Serve alongside Asian slaw, fried rice, or miso soup for a delicious fusion meal.