Crab Rangoon Egg Rolls – Crispy, Creamy, and Flavor-Packed

These Crab Rangoon Egg Rolls are a delicious twist on a takeout favorite, combining the creamy crab filling of classic rangoon with the irresistible crunch of a baked or air-fried egg roll wrapper. Perfect as an appetizer, snack, or even a light main dish, they’re easy to make, full of flavor, and lighter than the deep-fried version you’d get at a restaurant.

Why You’ll Love This Recipe

Creamy & Savory Filling – Crab meat, cream cheese, and scallions make a rich, flavorful center.
Crispy Without Deep Frying – Baking or air frying gives you crunch without the extra oil.
Bright & Balanced – A touch of garlic and lemon adds freshness to each bite.
Perfect for Entertaining – Fun, shareable, and sure to impress your guests.

Ingredients

• 8 egg roll wrappers
• 4 oz lump crab meat (or imitation crab), chopped
• 4 oz reduced-fat cream cheese, softened
• 2 scallions, finely chopped
• 1 garlic clove, minced
• ½ tsp soy sauce
• ½ tsp lemon juice
• Nonstick cooking spray

Instructions

1. Prepare the Filling
In a medium bowl, mix crab meat, cream cheese, scallions, garlic, soy sauce, and lemon juice until creamy and well combined.

2. Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface with a corner facing you (like a diamond). Place 2 tablespoons of filling near the bottom corner. Fold the bottom over the filling, then fold in the sides, and roll tightly. Seal the edge with a dab of water. Repeat with remaining wrappers and filling.

3. Cook the Egg Rolls
Preheat oven to 400°F (200°C) or preheat your air fryer to 375°F (190°C). Place egg rolls on a baking sheet lined with parchment and lightly spray with cooking spray. Bake for 12–15 minutes, flipping halfway, or air fry for 8–10 minutes, until golden and crispy.

4. Serve
Serve warm with your favorite dipping sauce, like sweet chili or soy sauce.

Nutritional Information (Per Egg Roll)

Calories: 120
Protein: 6g
Fat: 4g
Carbohydrates: 14g
Sugar: 1g
Fiber: 1g

Tips for Success

• Seal Well – Use water to seal the edges so the filling stays inside while cooking.
• Use Lump Crab if Possible – Fresh crab gives the best flavor, but imitation works too.
• Don’t Overfill – Keep filling to about 2 tablespoons so the rolls don’t burst.

Why This Recipe Works

Baking or air frying these egg rolls keeps them light and crispy while still delivering the creamy, indulgent filling you love. Combining crab, cream cheese, and aromatics makes for a satisfying bite that’s easy to prepare and fun to eat.

These Crab Rangoon Egg Rolls are a lighter, crunchier spin on a classic appetizer that’s just as flavorful and satisfying. Perfect for parties, game days, or even a quick weeknight treat, they’re a delicious way to enjoy all the best flavors of crab rangoon — without the fryer.