Shrimp & Crab Rangoon Egg Rolls

Shrimp & Crab Rangoon Egg Rolls are a crispy, creamy fusion of two favorite appetizers—crab rangoon and egg rolls—stuffed with a rich seafood filling and fried until golden brown. The blend of tender shrimp, sweet crab meat, cream cheese, and seasonings creates a luxurious bite that’s crunchy on the outside and melty on the inside. I love making these for parties, game nights, or just when I’m craving something indulgent and satisfying.

Why You’ll Love This Recipe

I love how these egg rolls bring together bold flavors and irresistible textures. They’re crunchy, creamy, savory, and just a little bit fancy without being complicated. The combination of shrimp and crab gives them a seafood-forward richness, and the cream cheese filling makes them totally addictive. They fry up beautifully and pair with all kinds of dipping sauces—sweet chili, soy sauce, or spicy mayo. Whether I’m entertaining or just treating myself, these always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shrimp (chopped)

• Crab meat (lump, claw, or imitation)

• Cream cheese (softened)

• Green onions (chopped)

• Garlic powder

• Soy sauce

• Worcestershire sauce (optional, for depth)

• Salt and pepper

• Egg roll wrappers

• Water (for sealing)

• Vegetable oil (for frying)

Directions

1. I start by mixing the chopped shrimp, crab meat, and softened cream cheese in a large bowl.

2. I stir in the green onions, garlic powder, soy sauce, and a dash of Worcestershire sauce. I season with salt and pepper to taste.

3. I place an egg roll wrapper on a clean surface with one corner facing me (like a diamond).

4. I spoon about 2 tablespoons of filling near the center, then fold the bottom corner over the filling.

5. I fold in the sides and roll tightly toward the top, sealing the edge with a dab of water.

6. I repeat with the remaining filling and wrappers.

7. In a deep skillet or heavy-bottomed pot, I heat about 2 inches of oil to 350°F (175°C).

8. I fry the egg rolls in batches, turning occasionally, until golden brown—about 3 to 4 minutes each.

9. I transfer them to a paper towel-lined plate to drain and cool slightly before serving.

Servings and timing

This recipe makes about 10 to 12 egg rolls, depending on how much filling I use. It takes me around 20 minutes to prepare and 15–20 minutes to fry everything in batches. In total, I set aside about 40 minutes from start to finish.

Variations

I enjoy mixing things up depending on my mood:

• Add a bit of sriracha or chili flakes to the filling for a spicy kick.

• Use only crab or only shrimp if I want to simplify.

• Mix in a little shredded mozzarella or cheddar for extra gooey texture.

• Serve with sweet chili sauce, spicy mayo, or soy-ginger dip for different flavor profiles.

storage/reheating

I store any leftover egg rolls in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 375°F (190°C) for about 8–10 minutes to bring back their crispiness. I avoid microwaving, since that makes them soggy. For longer storage, I freeze uncooked, assembled egg rolls and fry them straight from frozen—just a few minutes longer.

FAQs

Can I use imitation crab meat?

Yes, I often use imitation crab when I want to keep it budget-friendly. It still delivers great flavor and texture in this recipe.

Do I have to cook the shrimp first?

Yes, I recommend using cooked shrimp. The egg rolls fry quickly, so raw shrimp won’t have time to cook fully inside the wrapper.

Can I bake these instead of frying?

Absolutely. I brush them lightly with oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway through. They don’t get quite as crisp but still taste amazing.

What dipping sauce goes best?

I like sweet chili sauce, soy-ginger sauce, or even a mix of sriracha and mayo. They all pair beautifully with the creamy seafood filling.

Can I make these ahead of time?

Yes. I assemble the egg rolls a few hours ahead and keep them covered in the fridge until I’m ready to fry. I’ve also frozen them uncooked for future use.

Conclusion

Shrimp & Crab Rangoon Egg Rolls are everything I love about party food—crispy, creamy, flavorful, and totally crowd-pleasing. They’re simple to make, yet feel like something I’d order from a restaurant. Whether I’m serving them up as appetizers or indulging in a few for dinner, these seafood-stuffed rolls always hit the spot.