Preparing the Perfect Filling and Rolls

These Crab Rangoon Egg Rolls combine everything you love about the classic appetizer—creamy, savory crab filling wrapped in a golden, crispy shell.

Cream cheese, softened – 2 boxes (8 oz each)

Worcestershire sauce – 1–2 tablespoons (adjust to taste)

Garlic powder – 1 teaspoon

Onion powder – ½ teaspoonEgg roll wrappers – 8–10

Vegetable oil – for frying

Step 1: Make the Filling
In a food processor, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse a few times until everything is smooth and blended. Transfer the mixture to a bowl, then gently fold in the crab meat until evenly combined.

Step 2: Roll the Egg Rolls
Lay out one egg roll wrapper so it looks like a diamond shape with a corner pointing toward you. Spoon about three rounded tablespoons of the crab mixture into the center, forming a short horizontal line. Fold the bottom corner over the filling and tuck it in snugly. Next, fold in the sides and roll the wrapper tightly toward the top corner. Seal the edge with a bit of water to secure the roll.