Crab Rangoon Rolls Recipe

Prepare ingredients

Finely chop the imitation crab (or lump crab) into small pieces so it blends smoothly into the cream cheese. Thinly slice the green onions, separating whites from greens if desired.

In a medium mixing bowl, combine the softened cream cheese, chopped crab, minced garlic, sliced green onion whites, Worcestershire sauce, soy sauce, sugar, salt, black pepper, and sesame oil (if using). Mix thoroughly with a spatula until evenly combined and smooth. Taste and adjust seasoning (add a pinch more salt or a splash of soy sauce if needed).

Transfer the filling to a small bowl and refrigerate for 10–15 minutes to firm up slightly; this makes rolling easier and helps keep the filling from squeezing out during frying or baking.

Prepare your workstation: stack the egg roll wrappers under a damp towel to keep them from drying out. Place the beaten egg in a small bowl to use as glue (or use a little water).

Lay one square wrapper on a clean surface in a diamond orientation (one corner facing you). Spoon about 1 to 1 1/2 tablespoons of the chilled crab filling onto the lower third of the wrapper, leaving at least a 1/2-inch border on each side.

Fold the bottom corner up over the filling, tuck it snugly, then fold the two side corners toward the center over the filling. Brush the top corner edge with a little beaten egg (or water) and roll tightly to seal into a neat cylinder. Make sure there are no air pockets. Repeat with remaining wrappers and filling. You should get about 12 rolls.

Place finished rolls seam-side down on a tray lined with parchment. If not frying immediately, refrigerate up to 1 hour. For longer hold, freeze on the tray for 30–60 minutes, then transfer to a zip-top bag and freeze.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 1.5–2 cups depending on vessel). Heat the oil over medium-high heat until it reaches 350°F (175°C) on a kitchen thermometer. If you don't have a thermometer, test by dropping a small scrap of wrapper — it should sizzle and brown in about 30 seconds.

Working in batches (do not overcrowd), carefully lower 3–4 Crab Rangoon rolls seam-side down into the hot oil. Fry, turning occasionally, until evenly golden brown and crisp, about 2 1/2 to 4 minutes per batch depending on size and oil temperature.

Use a slotted spoon or spider to transfer cooked rolls to a wire rack set over a baking sheet (or paper towels) to drain. Keep warm in a low oven (200°F/95°C) while you finish remaining batches.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment and lightly spray or brush each roll with oil (or use cooking spray). Arrange rolls seam-side down with spacing between them.

Bake for 12–15 minutes, turning once halfway through, until wrappers are golden and crisp. Baking time will vary by oven and wrapper thickness — watch closely the first time.

Place the cooked Crab Rangoon rolls on a serving platter. Garnish with toasted sesame seeds and the reserved sliced green onion tops.

Serve hot with sweet chili sauce or duck sauce on the side for dipping. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 350°F (175°C) oven for 8–10 minutes to re-crisp.