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Easy Crab Cream Cheese Egg Rolls Recipe

Crab cream cheese egg rolls are a delightful fusion of crispy, golden-brown egg rolls filled with a creamy, savory crab and cream cheese mixture. These delicious appetizers are bursting with flavor and perfect for any occasion, whether it's a party, game day, or a simple snack. The combination of tender crab meat and smooth cream cheese creates a rich, comforting filling that contrasts perfectly with the crunchy exterior of the egg roll. These egg rolls are sure to be a crowd-pleaser!

Equipment

  • Mixing bowls
  • Spoon or spatula
  • Small bowl of water (for sealing the egg rolls)
  • Frying pan or deep fryer
  • Paper towels (for draining excess oil)

Ingredients

  • 8 egg roll wrappers
  • 8 ounces crab meat imitation or real, flaked
  • 8 ounces cream cheese softened
  • 1/4 cup green onions chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ginger optional
  • 1 tablespoon lemon juice optional
  • Oil for frying vegetable or canola oil

Instructions

  • Prepare the Filling
  • In a large mixing bowl, combine the crab meat, cream cheese, green onions, soy sauce, garlic powder, ginger (if using), and lemon juice (if using). Stir well until the mixture is smooth and the ingredients are evenly distributed.
  • Assemble the Egg Rolls
  • Lay one egg roll wrapper on a clean, flat surface, with one corner pointing toward you (like a diamond shape).
  • Spoon about 2 tablespoons of the crab and cream cheese mixture into the center of the wrapper.
  • Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll up the wrapper tightly, sealing the top corner with a small amount of water. Repeat with the remaining wrappers and filling.
  • Heat the Oil
  • Heat about 2 inches of oil in a frying pan or deep fryer over medium-high heat. The oil should reach around 350°F (175°C).
  • Fry the Egg Rolls
  • Carefully place the egg rolls into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for 3-4 minutes, or until the egg rolls are golden brown and crispy.
  • Use tongs to turn the egg rolls halfway through frying to ensure they cook evenly.
  • Drain and Serve
  • Remove the egg rolls from the oil and place them on paper towels to drain excess oil. Let them cool slightly before serving.