Shrimp & Crab Rangoon Egg Rolls
These Shrimp & Crab Rangoon Egg Rolls combine the creamy, savory filling of classic crab rangoon with the crispy crunch of a golden egg roll wrapper. Packed with tender shrimp, sweet crab meat, and tangy cream cheese, they’re the ultimate appetizer for seafood lovers. Whether you’re entertaining guests or just craving a fun twist on takeout-style snacks, these rolls are irresistibly good and surprisingly easy to make—especially when you use an air fryer for a lighter option!
Yield: 10–12 egg rolls
Prep Time: 20 minutes
Cook Time: 8–10 minutes
Total Time: 30 minutes
Ingredients
8 oz cream cheese, softened
1/2 cup cooked shrimp, chopped
1/2 cup lump crab meat (imitation or real)
2 green onions, finely sliced
1 garlic clove, minced
1 tsp soy sauce
1 tsp Worcestershire sauce
1/2 tsp sesame oil (optional)
1/4 tsp salt, or to taste
1/4 tsp black pepper
Egg roll wrappers (10–12 pieces)
Oil for frying (or use an air fryer)
Instructions
1. Prepare the filling
In a bowl, mix:
Cream cheese
Chopped shrimp
Crab meat
Green onions
Garlic
Soy sauce
Worcestershire sauce
Sesame oil
Salt and pepper
Mix until well combined and creamy.
2. Fill and roll
Lay out one egg roll wrapper (diamond-shaped, corner toward you).
Place ~2 tablespoons of filling in the center.
Fold the bottom corner over the filling, then fold in the sides.
Wet the top corner with water and roll tightly to seal.
3. Cook
Fry Method:
Heat oil in a deep pan to 350°F (175°C).
Fry 2–3 at a time until golden brown (2–3 min per side).
Drain on paper towels.
Air Fryer Method:
Preheat air fryer to 375°F (190°C).
Spray rolls with oil and cook for 8–10 minutes, flipping halfway.
Tips for Success
Use softened cream cheese for easy mixing.
Don’t overstuff or the rolls may burst while cooking.
Seal edges tightly using a dab of water or egg wash.
Freeze uncooked rolls on a tray, then transfer to a freezer bag for quick appetizers later.
Try adding Sriracha to the filling for a spicy kick.
❓Common Questions
Q: Can I use canned crab meat?
A: Yes, just drain it well and flake it before mixing.
Q: How long do leftovers keep?
A: Store cooked egg rolls in the fridge for up to 3 days. Reheat in an air fryer or oven to keep crispy.
Q: Can I bake these instead of frying?
A: Yes. Bake at 400°F (200°C) for 15–18 minutes, flipping once. Brush lightly with oil for crispiness.
Q: What sauce goes best?
A: Sweet chili sauce, soy sauce with lime, or a garlic mayo dip work great.
Nutrition (per egg roll, approx.)
Calories: 160
Fat: 8g
Carbs: 15g
Protein: 8g
Fiber: 0.5g
Sugar: 1g
Sodium: 300mg
Values are estimates and may vary based on ingredients and cooking method.