Crab Rangoon Egg Rolls (Air Fryer Option)

4 crab rangoon egg rolls on a white plate garnished with scallions

5 from 1 review

Crab rangoon egg rolls are a mashup of two Chinese takeout dishes, egg rolls, and crab rangoons. Except even better because the creamy filling is made with real crab and flavored with garlic, onion, and soy sauce. 


Units Scale
  • 8 oz. cream cheese, softened at room temperature
  • 1 tsp. sugar
  • 2 tsp. soy sauce
  • 1/4 tsp. Worcestershire sauce
  • 1/4 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup green onions, thinly sliced
  • 1/2 lb. jumbo lump crab meat, drained/ dried to remove excess moisture
  • 1 dozen egg roll wrappers*
  • Egg wash (1 egg + 2 tsp water) or water
  • Vegetable oil for frying method or nonstick spray for air fryer method


  1. Make the crab filling: in a large mixing bowl or bowl of a stand mixer, add cream cheese, sugar, soy sauce, Worcestershire, garlic powder, onion powder, salt, and pepper, and mix until totally smooth. Then, add in the green onion and crab and mix on low speed to evenly disperse. (You can use an electric mixer with a paddle attachment or mix by hand with a wooden spoon.) Chill the crab filling for at least 1 hour (up to 24 hours).


  • This recipe makes approximately 8-12 egg rolls, depending on how much filling you use per egg roll.
  • For more detailed instructions on how to fold egg rolls, see the blog post above.
  • For the air fryer method: totally saturate the egg rolls with oil for best results. Instead of nonstick spray, you could brush oil on them with a pastry brush. 
  • Refrigerating the egg rolls before frying helps prevent them from leaking/exploding, since it takes the filling longer to heat up from cold while allowing the outside to get golden brown.

Keywords: crab rangoon egg rolls, air fryer crab rangoon egg rolls