Enjoy the flavor of crab rangoon at home. These baked crab rangoon egg rolls aren’t the traditional shape, but they are easy to make and crisped in the oven. They are a really fun appetizer for a variety of occasions.
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.
It is 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.
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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!
Baked Crab Rangoon Egg Rolls
Equipment
Ingredients
- 5 ounces imitation crab meat
- 8 ounces cream cheese softened
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ⅛ teaspoon ground ginger
- 1 teaspoon lemon juice
- 12 egg roll wrappers
- Cooking spray
Instructions
- 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!
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Could you do these in an Air Fryer?
I don’t see why not. I didn’t have an air fryer when I created the recipe, but I would bet they would be great air fried!
I made these for a church potluck, but used wonton wrappers for more pieces. Turned out great. Crispy and tasted great.
Yay! I am so happy you enjoyed them!
Hi, do you think I could use phyllo dough instead of egg roll wrappers?
I haven’t tried it, but I suppose it could work. You might want to use a couple of layers.
Love this!!
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?
Ce
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!