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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Thank you! <3
How yummy! Can't wait to try these. Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Thank you!
I never new what a crab rangoon was until now! Love this recipe!
Oh my goodness! They are a Chinese restaurant staple around here!
These egg rolls look delicious. I love that they are baked. I bet they were fun to make. Perfect for game day!
Baking them is so much easier and less messy than frying and they still get a nice crisp exterior! Thank you!!
Hi Carlee, this looks and sounds good. I have no idea what crab rangoon is, but love spring rolls and crab so I'm guessing I would love these. I much prefer baking that frying too.
xx
They are a little fried appetizer they serve at Chinese restaurants here. My guess is they are not at all authentic Chinese cuisine, but delicious anyway!
@Carlee, not Chinese but very good. I use cream cheese , powdered sugar and imitation flake crab and egg roll wraps and deep fry. The filling is our favorite Chinese restaurant.
Those are good!
We love crab ragoon but hate the frying. I love the egg roll style – it's perfect! YUM!
I feel the exact same way! They still get a nice crisp exterior without the mess! Thank you!
Yummy! I love that you can bake these!
I am sheepish about frying, so it is the only way to go in my book! Thanks, Val!
We love egg rolls around here. What a keeper, another great lil app for Football games!! 😉 Happy Wednesday beautiful!
They are perfect finger food for the game day crowd! Thank you so much, Andrea! xoxo
These are delicious, Carlee, and relatively easy to make. Thanks for the step-by-step tutorial!
They are easy! Baking rather than frying them makes it a lot easier than the traditional crab ragoon, but they still get a crunch!
I hope you enjoy them! Thanks for stopping by.