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Baked Crab Rangoon Egg Rolls

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Enjoy the flavor of crab rangoon at home in a fun egg roll package, easily crisped in the oven! They are fun to make and perfect for parties. 

Hand holding half of a crab rangoon egg roll showing creamy filling with bits of pink crab meat inside.

A crunchy exterior gives way to a cream cheese filling that a little sweet and a little savory.  This is a lot like the crab rangoon you get at a Chinese restaurant, but in an easy to make form.

They come together quickly and taste amazing. Enjoy them as a fun appetizer or serve them with your favorite fried rice.

We hardly ever go out to eat.  If we do, it is usually somebody’s birthday.

We almost NEVER order in.  Really almost never.  My husband orders a pizza a handful of times a year.

Usually when I am out of town or the guys are in the garage and need something to eat.  Last time I ordered in was a little over 3 years ago.  (See, almost never!)

But there is something about crab rangoon that tempt me.  Thinking about getting a takeout container of stir-fry, rice and steaming hot crab rangoon is making it tempting.

Luckily we don’t have to wait for delivery to get the flavor!

We have made crab rangoon in wonton wrappers in a variety of shapes before, but I really love these egg roll shaped ones.  They are easier to eat, don’t have the overly crispy edges that other folds can get and are easy to make.

I tend to avoid frying, but that doesn’t stop me either.  These crisp up nicely in the oven and give way to a soft interior. 

Grab and little sweet and sour sauce and you’re in business!

So here is a little something to ring in the Chinese New Year or a fun appetizer for a party! They are a tasty little snack that comes as close to the yummy ones you can order without the fryer.  

So grab yourself a pack of egg roll wrappers and get to work!

What is crab rangoon filling made of?

Crab rangoon filling features crab meat (or imitation crab), cream cheese, and seasonings. You can leave the crab out and just make cream cheese rangoon if you would like.

These crab rangoon egg rolls make for a great side dish served with MiMi’s simplified pork fried rice or shrimp fried rice

Did you make this recipe? Please leave a review in the recipe card.

Hand holding half of a crab rangoon egg roll showing creamy filling with bits of pink crab meat inside.

Baked Crab Rangoon Egg Rolls

Servings: 12 Servings
Author: Carlee
Enjoy the flavor of crab rangoon at home in a fun egg roll package, easily crisped in the oven! They are fun to make and perfect for parties. 
4.93 from 14 ratings
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes


  • 5 ounces imitation crab meat
  • 8 ounces cream cheese softened
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • teaspoon ground ginger
  • 1 teaspoon lemon juice
  • 12 egg roll wrappers
  • Cooking spray


  • Stir together cream cheese and spices until completely mixed.
    8 ounces cream cheese, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, ½ teaspoon salt, ⅛ teaspoon ground ginger, 1 teaspoon lemon juice
  • Chop crab meat finely then fold into cream cheese.
    5 ounces imitation crab meat
  • Place about 2 tablespoons of filling on an egg roll wrapper.
    12 egg roll wrappers
  • Roll over the edge.
  • Fold in the sides
  • Dip a finger in some water and wet the edge of the wrapper to seal.
  • Place seam side down on a greased baking sheet.
  • Once all egg rolls are ready, spray them all with a light coating of cooking spray.
  • Bake in a 425°F oven for 10 minutes, flip then cook another 8 minutes. Be careful, they are hot!


Serving: 1egg rollCalories: 117kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 304mgPotassium: 43mgFiber: 0.4gSugar: 1gVitamin A: 256IUVitamin C: 0.2mgCalcium: 25mgIron: 1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating

Scott Mc

Tuesday 5th of March 2024

I made these for a church potluck, but used wonton wrappers for more pieces. Turned out great. Crispy and tasted great.


Tuesday 5th of March 2024

Yay! I am so happy you enjoyed them!


Saturday 10th of February 2024

Hi, do you think I could use phyllo dough instead of egg roll wrappers?


Saturday 10th of February 2024

I haven't tried it, but I suppose it could work. You might want to use a couple of layers.

Sandy Rees

Monday 23rd of May 2022

Love this!!


Tuesday 2nd of June 2020

Can these be made ahead and froze for future baking? If so, any idea how long to bake from frozen or do they need to be thawed first?



Sunday 7th of June 2020

That is a great question! I haven't tried it myself, but I don't see why it wouldn't work. I would probably try cooking them from frozen so the wrappers don't get sticky and soggy. Add a few minutes and check one to make sure it's cooked through. If you try it, let me know how it goes!


Thursday 11th of January 2018

Thank you! <3