Hands down, this might be the best party appetizer of all time!

Baked Crab Rangoon Eggrolls combine the creamy, savory essence of Crab Rangoon with the crispy, golden perfection of egg rolls. This innovative dish offers a healthier alternative to traditional fried appetizers while maintaining the rich flavors you love. Whether you’re hosting a gathering or simply looking for a delightful treat, this recipe is sure to impress.

Ingredients You’ll Need

Step-by-Step Directions

1. Prepare the Filling

In a medium mixing bowl, combine the softened cream cheese, lump crab meat, chopped green onions, minced garlic, soy sauce, Worcestershire sauce, salt, and pepper. Mix until all the ingredients are evenly blended. This creamy, flavorful mixture will serve as the heart of your eggrolls.

2. Assemble the Eggrolls

• Lay one egg roll wrapper on a clean, flat surface, positioning it with one corner pointing toward you (diamond shape).
• Place about 2 tablespoons of the crab filling in the center of the wrapper.
• Fold the bottom corner over the filling, then fold the left and right corners toward the center. Roll the wrapper tightly to enclose the filling.
• Moisten the top corner with water to seal the eggroll securely.
• Repeat this process for the remaining wrappers and filling.

3. Bake to Perfection

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
• Arrange the assembled eggrolls on the prepared baking sheet. Brush each roll lightly with olive oil or melted butter to promote crispiness.
• Bake for 18-20 minutes, turning the rolls halfway through cooking to ensure even browning.
• Remove from the oven and let the eggrolls cool slightly before serving.