Baked Crab Rangoon Egg Rolls: A Crispy, Creamy Twist on a Classic Favorite

Who doesn’t love a good Crab Rangoon? The crispy, golden exterior filled with a creamy, flavorful mixture of crab, cream cheese, and seasonings is a classic favorite. But what if we told you there’s a way to elevate this appetizer into something even more exciting? Introducing Baked Crab Rangoon Egg Rolls! These bite-sized delights combine the flavors of Crab Rangoon with the crispy crunch of egg rolls for an irresistible snack or appetizer that’s baked, not fried, for a healthier twist.

These Baked Crab Rangoon Egg Rolls are easy to make, full of flavor, and perfect for parties, gatherings, or a fun weeknight treat. Here’s how to bring these crispy, creamy egg rolls to life!

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Ingredients

For the Crab Rangoon Filling:

• 8 oz cream cheese, softened
• 1/2 cup cooked crab meat (or imitation crab, chopped)
• 2 green onions, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Egg Rolls:

• 10 egg roll wrappers (found in the refrigerated section of most grocery stores)
• Olive oil or cooking spray (for brushing)

For Dipping Sauce (Optional but Recommended):

• 1/4 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon rice vinegar

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