Ingredients (8–10 egg rolls)
- 8–10 egg roll wrappers
- 1 cup crab meat (real or imitation, finely chopped)
- 8 oz (225g) cream cheese, softened
- 2 green onions (finely sliced)
- 2 cloves garlic (minced)
- 1 tsp soy sauce
- 1/2 tsp Worcestershire sauce (optional)
- 1/2 tsp sugar
- 1/4 tsp black pepper
- Oil (for frying or brushing if air frying)
Instructions
1. Make the filling
In a bowl, mix cream cheese, crab, green onions, garlic, soy sauce, Worcestershire (if using), sugar, and pepper until smooth and well combined.
2. Assemble egg rolls
- Lay wrapper in a diamond shape.
- Add 2–3 tablespoons filling near the center.
- Fold bottom corner over filling, then fold in sides.
- Roll tightly and seal edge with a little water.
Cooking Methods
🔥 Deep Fry (best crisp)
- Heat oil to 175°C (350°F).
- Fry 3–4 minutes until golden brown.
- Drain on paper towels.
🌪️ Air Fryer (lighter option)
- Preheat to 190°C (375°F).
- Lightly brush or spray egg rolls with oil.
- Cook 8–10 minutes, flipping halfway.
Dipping Sauce Ideas
- Sweet chili sauce
- Sweet & sour sauce
- Soy sauce + rice vinegar + chili oil
Tips for Success
- Don’t overfill—they can burst while cooking.
- Seal edges tightly to prevent leaks.
- If air frying, don’t skip the oil—helps crisping.
- Serve hot—the filling is best creamy and warm.