Air Fryer Crab Rangoon Egg Rolls
Introduction
Crab Rangoon Egg Rolls combine the classic creamy crab filling of traditional crab rangoon with the crunch of egg rolls — but with a healthier twist! Instead of deep frying, these rolls are air-fried until perfectly golden, crispy, and light. They make a fantastic appetizer, party snack, or quick side dish, and require only a few basic ingredients.If you love creamy crab, crunchy wrappers, and air fryer recipes, this will be your new favorite!
Prep Time: 10 minutes
Cook Time: 8–10 minutes
Total Time: 18–20 minutes
Servings: 10–12 egg rolls
Ingredients
8 ounces Imitation crab flakes
8 ounces cream cheese, softened
2 stalks celery, small diced
4 stalks green onions, diced
1 tablespoon soy sauce
1 tablespoon Worcheshire sauce
12 Egg Roll wrappers
1 large egg
2 tablespoons water
Instructions
Tips for Perfect Results
Do not overfill the rolls or they may burst.
If using imitation crab, shred finely for even texture.
Spray egg rolls lightly but evenly to help them crisp.
Keep unused wrappers covered with a damp towel to prevent drying.
Want spicier rolls? Add chopped jalapeños or sriracha to the filling.
Serving Ideas
Serve hot with:
Sweet chili sauce (classic pairing)
Sweet & sour sauce
Spicy mayo
Garlic chili oil
Honey sriracha dip
Storage & Reheating
Store leftovers in the fridge for up to 3 days.
Reheat in air fryer at 350°F for 3–4 minutes to crisp again.
Freeze uncooked egg rolls for up to 2 months — air fry straight from frozen + add 3–4 minutes extra cook time.
Precautions
Filling becomes very hot — allow to cool before biting.
Don’t overcrowd the air fryer or they will steam instead of crisp.
If using real crab, check for shell pieces.
Final Thoughts
These Air Fryer Crab Rangoon Egg Rolls are the perfect combination of creamy, crunchy, savory, and slightly sweet — everything you’d expect from restaurant-quality crab rangoon but healthier and easier. With simple ingredients and quick cooking, they’re ideal for parties, snacks, and weeknight appetizers.