Cream cheese, green onions, Worcestershire sauce, garlic powder, onion powder, crabmeat, egg roll wrappers, and vegetable oil.

I have a serious soft spot for appetizers that feel a little over-the-top in the best possible way. You know the kind — crispy, creamy, golden, maybe a little messy, and absolutely impossible to eat politely after the first bite. That’s exactly why this Crab Rangoon Egg Rolls Recipe makes me so happy. It takes the creamy crab rangoon filling we all love and tucks it into big egg roll wrappers, then fries everything until the outside is crisp and golden.

Honestly, these are dangerous. Not in a “call someone” way, but in a “I was only going to eat one and now somehow three are missing” way. The filling is made with softened cream cheese, green onions, Worcestershire sauce, garlic powder, onion powder, and fully cooked crabmeat. Then it all gets wrapped up, sealed, and fried until crunchy on the outside and warm and creamy inside. It’s basically crab rangoon wearing an egg roll jacket. A very crispy jacket.

What I love most about this Crab Rangoon Egg Rolls Recipe is that it feels like restaurant-style takeout, but you can make it right at home without a complicated ingredient list. You don’t need to fold tiny wontons or make anything too precious. You just mix, scoop, roll, seal, and fry. That’s it. And when you dip one into sweet chili sauce or spicy mayo? Whew. The snack table suddenly becomes the main event.

These Crab Rangoon Egg Rolls are perfect for game day, holidays, movie nights, potlucks, birthday appetizer spreads, or those evenings when dinner becomes “a few fun snacks and vibes.” Sound familiar? Because honestly, some of my favorite meals have started with appetizers and never moved past that stage.

I don’t know exactly when crab rangoon became one of my automatic “yes, add that” appetizers, but it happened. There’s something about the crispy wrapper and creamy filling that gets me every time. If I’m ordering takeout and crab rangoon is on the menu, I always pretend to consider it like a responsible adult. Then I add it to the order anyway. No regrets. Well, maybe minor regrets when I burn my tongue because I didn’t wait long enough, but emotionally? No regrets.

This Crab Rangoon Egg Rolls Recipe came from that same craving, only I wanted something bigger and a little more fun to serve. Regular crab rangoon is cute and delicious, but sometimes I want an appetizer with a little more crunch and a little more filling. Egg roll wrappers make that happen. They give you more space for the creamy crab mixture, more crispy surface area, and a bite that feels extra satisfying. It’s like crab rangoon went from snack-sized to “okay, now we’re serious.”

The first time I made these crab rangoon egg rolls, I was standing near the stove, slightly impatient, watching them turn golden in the hot oil. Fried foods have a way of making the kitchen smell like something exciting is happening. Not necessarily neat. Not necessarily calm. But exciting. The first batch came out crisp and bubbling, and I’m pretty sure I waited maybe one minute before cutting one open. The filling was steaming, creamy, and tucked perfectly inside the wrapper. I took a bite too soon, obviously, because I am not always wise around hot cream cheese.

Still worth it.

These egg rolls remind me of the kind of party food people hover around. You set them out, turn around for a second, and suddenly the platter looks suspiciously emptier. Someone says, “Who took the last one?” and nobody makes eye contact. That’s when you know the recipe worked. There is just something fun about crispy appetizers that makes people loosen up a little. They’re not fussy. They’re not asking to be eaten with tiny forks. They’re just golden, crunchy, creamy, and ready for dipping.

I also like that this Crab Rangoon Egg Rolls Recipe has a little takeout-night nostalgia to it. It reminds me of casual Friday dinners, paper bags on the counter, everyone reaching for their favorite sauce, and someone always claiming the extra crispy piece. These homemade crab rangoon egg rolls bring that same feeling, but with the satisfaction of making them yourself. And maybe making extra, because you already know they’ll disappear fast.

Why you’ll Love this Crab Rangoon Egg Rolls Recipe?

• It’s crab rangoon, but bigger, crispier, and a little more dramatic. This Crab Rangoon Egg Rolls Recipe gives you the classic creamy crab rangoon flavor, but instead of small wonton pockets, you get a full crispy egg roll. The larger wrapper means more filling, more crunch, and more of that golden fried texture in every bite. It still tastes familiar — cream cheese, crab, green onions, savory seasoning — but it feels a little more fun. Like crab rangoon decided to show up to the party in a leather jacket. Maybe that’s too much, but you get what I mean.
• It’s fast enough for real-life snack cravings. These Crab Rangoon Egg Rolls only take about 25 minutes from start to finish, which is honestly one of their biggest strengths. You get 15 minutes of prep and about 10 minutes of cooking, so they work when you need a quick appetizer without turning the whole kitchen into a project. I love that because sometimes you want something special, but you do not want to spend two hours acting like you’re running a restaurant. This recipe gives you crispy, creamy, party-style food without making you earn a culinary badge.
• The filling is creamy, savory, and just rich enough. The filling in this crab rangoon egg rolls recipe is simple, but it has that addictive creamy-savory balance. The cream cheese makes it smooth and rich, the crabmeat adds sweet seafood flavor, the green onions bring freshness, and the Worcestershire sauce adds a little depth. Garlic powder and onion powder round everything out so the filling doesn’t taste flat. It’s rich, yes, but not boring. And if you’re anything like me, you’ll taste the filling before wrapping and think, Okay, this is already good.
• They fry up beautifully golden and crunchy. The best part of Crab Rangoon Egg Rolls is that contrast between the crispy wrapper and the warm creamy center. The outside becomes golden, crackly, and crisp, while the inside stays soft and savory. It’s the kind of texture combination that makes you pause after the first bite. Crispy plus creamy is basically appetizer magic. I don’t make the rules, but I respect them.
• They’re perfect for sharing, technically. This recipe makes 8 egg rolls, which is great for a small gathering, party platter, or snacky dinner situation. You can serve them whole, or slice them in half diagonally so the filling shows and everyone can grab a piece more easily. I say “sharing” because that’s what polite people do, but I also understand wanting to keep one aside for yourself before the platter goes out. Host survival tip, maybe.
• They love dipping sauces. One thing I really enjoy about this Crab Rangoon Egg Rolls Recipe is how many sauces work with it. Sweet chili sauce gives that sweet heat, duck sauce adds a classic takeout feel, spicy mayo makes things creamy and bold, and sweet-and-sour sauce adds a bright tang. You can put out two or three sauces and suddenly the whole thing feels like a restaurant appetizer sampler. People love options. Especially saucy options.
• They look impressive without being hard. Egg rolls can seem intimidating if you’ve never rolled them before, but they’re actually pretty forgiving. Filling goes in the center, sides fold in, roll it up, seal with water, and done. The first one might look a little awkward. That’s fine. Mine usually has one “practice egg roll” that looks like it got into a tiny blanket fight. It still tastes good. By the second or third one, you’ll feel much more confident.

Ingredient Notes

The ingredients in this Crab Rangoon Egg Rolls Recipe are simple, but they all matter. Cream cheese creates the creamy base, crabmeat brings sweet seafood flavor, green onions add freshness, Worcestershire sauce adds savory depth, and the seasonings keep the filling balanced. Then the egg roll wrappers do their golden crispy thing in hot oil. It’s not a long list, which I appreciate. Appetizers should be fun, not a scavenger hunt.

• Cream Cheese: Cream cheese is the heart of the filling in these Crab Rangoon Egg Rolls. It gives that creamy, rich texture that makes crab rangoon so addictive. Make sure it’s softened before mixing, because cold cream cheese is stubborn and will absolutely make you work for it. Soft cream cheese blends smoothly with the Worcestershire sauce, green onions, garlic powder, and onion powder. Full-fat cream cheese gives the best flavor and texture, but reduced-fat can work if you need it. I wouldn’t go fat-free here, though. Some things deserve richness.
• Green Onions: Green onions add freshness and a mild onion flavor that keeps the filling from feeling too heavy. I like using both the white and green parts because the white parts give a little more bite, while the green tops add color and freshness. If you want a softer flavor, use mostly the green tops. Either way, green onions make the creamy filling taste brighter and more balanced. Without them, the filling would still be good, but maybe a little too sleepy.
• Worcestershire Sauce: Worcestershire sauce adds savory depth to the cream cheese mixture. It gives the filling a little tang and richness without making it taste like Worcestershire sauce, if that makes sense. It’s one of those background ingredients that quietly makes everything better. Since cream cheese is mild, this helps wake it up and gives these crab rangoon egg rolls a fuller flavor. Small bottle, big personality.
• Garlic Powder: Garlic powder gives the filling a warm, savory flavor that blends evenly into the cream cheese. I like garlic powder here because it doesn’t add moisture, and it spreads smoothly throughout the filling. You only need 1/2 teaspoon, but it helps build that familiar appetizer flavor. Fresh garlic can work too, but garlic powder keeps things easy and balanced. Sometimes easy is exactly the point.
• Onion Powder: Onion powder works with the green onions and garlic powder to give the filling a rounded savory flavor. It adds depth without making the filling watery, which is important because the filling needs to stay thick enough to roll neatly. A little onion powder helps the cream cheese and crab taste more seasoned. It’s not flashy, but it’s doing important work in this Crab Rangoon Egg Rolls Recipe.
• Fresh Crabmeat: Fully cooked fresh crabmeat gives these egg rolls their sweet, delicate seafood flavor. Flake it gently before adding it to the cream cheese mixture so it spreads through the filling without becoming mushy. Also, check for little pieces of shell, even if the crabmeat says it’s ready to use. Nobody wants surprise shell crunch. The wrapper should be the crunchy part. Fresh crabmeat gives the best flavor, but imitation crab is a useful option if you want something more budget-friendly or easier to find.
• Egg Roll Wrappers: Large egg roll wrappers hold the creamy crab filling and fry into that crisp, golden shell. Keep the wrappers covered while you work so they don’t dry out. Dry wrappers can crack, and cracks can lead to filling leaks, which is not fun when hot oil is involved. A little water along the edges helps seal everything closed. Egg roll wrappers are pretty cooperative as long as you don’t let them sit uncovered too long.
• Vegetable Oil: Vegetable oil is used for frying because it has a neutral flavor and handles high heat well. You’ll want about 2 inches of oil in a large pot, heated to 375°F. That temperature matters. If the oil is too cool, the egg rolls can absorb too much oil and turn greasy. If it’s too hot, the wrappers brown before the filling warms through. A thermometer is helpful here, and honestly, frying is less stressful when you’re not guessing.

How to Make Crab Rangoon Egg Rolls Recipe?

Making this Crab Rangoon Egg Rolls Recipe is pretty straightforward once you get going. You’ll heat the oil, mix the cream cheese filling, fold in the crabmeat, fill the wrappers, roll and seal them, then fry until golden brown. The main things to remember are: don’t overfill, seal the edges well, and fry in small batches. That’s really the whole secret. Well, that and not eating them too fast because the filling is hot.

1. Heat the oil. Pour vegetable oil into a large pot until it is about 2 inches deep, then heat it to 375°F. If you have a thermometer, use it. I know it feels like one extra tool, but oil temperature can make or break fried egg rolls. Too cool, and the wrappers soak up oil. Too hot, and the outside browns too quickly. You want that nice steady heat so the Crab Rangoon Egg Rolls come out crisp, golden, and not greasy.
2. Make the cream cheese filling. In a large mixing bowl, beat the softened cream cheese, Worcestershire sauce, chopped green onions, garlic powder, and onion powder until smooth. An electric mixer makes this much easier. The filling should look creamy and well blended. If your cream cheese is still cold, it may clump, and you’ll be there longer than planned, silently regretting not softening it earlier. I’ve been there. It’s not tragic, just annoying.
3. Fold in the crabmeat. Add the flaked, fully cooked crabmeat to the cream cheese mixture and stir gently. You want the crab evenly distributed, but you don’t want to mash it into paste. A spatula is great for this. Try to keep some nice little crab pieces in the filling so each bite feels satisfying. This is also a good moment to check for tiny shell bits, just in case. Better now than later.
4. Lay out the wrappers. Place the 8 egg roll wrappers on a clean work surface. Keep a small bowl of water nearby for sealing the edges. If the wrappers start to dry out, cover them with a lightly damp towel. Egg roll wrappers can go from flexible to crackly faster than expected, especially in a dry kitchen. Keeping them covered makes rolling much easier and saves you from wrapper drama.
5. Add the filling. Scoop the crab mixture evenly into the center of each wrapper. Shape the filling into a log rather than a mound, because that makes the egg rolls easier to roll and helps the filling spread evenly. Try not to overfill them, even though the creamy filling will absolutely tempt you. Too much filling can push the seams open during frying, and then the good stuff escapes into the oil. Tragic little kitchen moment.
6. Roll and seal the egg rolls. Fold in the sides of each wrapper, then roll it up tightly around the filling. Brush a little water under the overlapping edges and press to seal. The egg roll should feel snug but not bursting. Think of it like wrapping a tiny edible package. If the first one looks imperfect, don’t worry. The hot oil is very forgiving visually, and crispy golden wrappers hide a lot.
7. Fry in small batches. Carefully lower a few egg rolls into the hot oil at a time. Don’t overcrowd the pot because too many egg rolls can drop the oil temperature and make the wrappers less crisp. Fry until golden brown on all sides, turning as needed. This part goes quickly, so stay close. Fried food has no patience for distractions. The minute you check one notification, suddenly things are darker than planned. Ask me how I know.
8. Drain the egg rolls. Remove the cooked egg rolls from the oil and place them on paper towels or a wire cooling rack to drain excess oil. A wire rack is especially nice because it lets air circulate and keeps the bottoms crisp. Let them cool for a minute or two before biting in. Cream cheese filling can become extremely hot, and while I admire enthusiasm, nobody needs a lava-mouth situation.
9. Serve warm with dipping sauce. Serve the Crab Rangoon Egg Rolls warm with your favorite sauces. Sweet chili sauce, duck sauce, spicy mayo, soy sauce, sriracha mayo, or sweet-and-sour sauce all work. Slice them in half for a pretty appetizer platter, or serve them whole if you want everyone to fully commit. Either way, these are best when the wrapper is still crisp and the filling is warm.

Storage Options

This Crab Rangoon Egg Rolls Recipe is best enjoyed fresh from the fryer, when the outside is crisp and the filling is warm and creamy. That’s the dream. But leftovers happen sometimes, usually only if you made extra or hid a couple before serving. The key to storing them is letting them cool first and reheating them in a way that brings back some crispness. Steam is the enemy here. Steam turns crispy into sad, and we don’t want that.

• Refrigerator: Store leftover Crab Rangoon Egg Rolls in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing so they don’t trap steam inside the container. If you pack them away while they’re still hot, the wrappers will soften fast. They’ll still taste good, but the texture won’t be the same. Crispy food needs a little breathing room before it goes into storage.
• Freezer: You can freeze cooked egg rolls for up to 2 months. Let them cool completely, place them on a baking sheet in a single layer, and freeze until firm. Then move them to a freezer-safe bag or container. Freezing them separately first keeps them from sticking together into one giant crab rangoon egg roll cluster. Which sounds funny, but would be deeply inconvenient when you only want one.
• Reheating in the Oven: To reheat, place the egg rolls on a baking sheet and warm them in a 375°F oven until hot and crisp. Refrigerated egg rolls usually take around 10 to 12 minutes, while frozen ones may take longer. The oven is a good choice because it helps dry out the wrapper slightly and bring back some crunch. It won’t be exactly fresh-fried, but it gets close enough to be very enjoyable.
• Reheating in the Air Fryer: The air fryer is excellent for reheating crab rangoon egg rolls. Heat them at 350°F for a few minutes, turning if needed, until hot and crisp. Keep an eye on them because wrappers can brown quickly. Honestly, the air fryer might be the leftover egg roll’s best friend. It revives crispiness in a way the microwave could only dream of.
• Avoid the Microwave if Possible: You can microwave leftovers if you’re in a hurry, but the wrappers will soften instead of crisping. If you do microwave them, use short bursts and expect a softer texture. They’ll still taste creamy and crabby and good, but they won’t have that fresh crunch. Sometimes convenience wins, and I get it, but for the best texture, oven or air fryer is the move.
• Make the Filling Ahead: You can make the cream cheese crab filling up to 1 day ahead and store it covered in the refrigerator. This is a great option if you’re making this Crab Rangoon Egg Rolls Recipe for a party and want to avoid last-minute chaos. Stir the filling before using, then assemble and fry the egg rolls close to serving time. Future-you will appreciate the head start.
• Assemble a Few Hours Ahead: You can assemble the egg rolls a few hours before frying. Place them in a single layer, cover them so the wrappers don’t dry out, and refrigerate until ready to cook. I wouldn’t assemble them too far in advance because the creamy filling can soften the wrappers over time. A few hours is fine. Overnight feels a little risky, like trusting a paper straw in iced coffee for too long.

Variations & Substitutions

This Crab Rangoon Egg Rolls Recipe is delicious as written, but it also leaves room for little changes. You can use imitation crab, add spice, make them cheesier, bake or air fry them, or play around with dipping sauces. The goal is still the same: creamy crab filling inside a crispy wrapper. Just don’t overcomplicate it. These egg rolls are fun food, not a final exam.

• Use imitation crab. If fresh crabmeat is expensive or hard to find, imitation crab works as a practical substitute. Chop or shred it into small pieces before stirring it into the cream cheese filling. The flavor will be sweeter and less delicate than fresh crab, but it still makes tasty Crab Rangoon Egg Rolls. Imitation crab also makes this recipe more budget-friendly, which is helpful when you’re feeding a group of people who may inhale the platter in ten minutes.
• Add some heat. If you like a little spice, add sriracha, cayenne pepper, crushed red pepper flakes, or finely chopped jalapeños to the filling. Start with a small amount because the heat can build quickly, especially with creamy fillings. Spicy crab rangoon egg rolls are delicious with sweet chili sauce or spicy mayo. That sweet-creamy-spicy-crispy combo is honestly a little unfair.
• Add shredded cheese. If you want the filling extra rich, stir in a small amount of shredded mozzarella, Monterey Jack, or mild cheddar. Don’t go too heavy, because too much cheese can make the filling leak during frying. A little adds creaminess and stretch without taking over. Is it traditional? Not really. Would I still eat it happily? Absolutely.
• Use fresh garlic. You can swap the garlic powder for a small amount of finely minced fresh garlic if you want a stronger garlic flavor. Just be careful because fresh garlic can overpower the crab pretty quickly. Garlic powder gives a smoother, more mellow flavor, while fresh garlic adds sharper bite. It depends on your mood. Some days call for mellow garlic. Some days do not.
• Bake them instead of frying. For a lighter version, brush or spray the egg rolls with oil and bake them at 400°F until golden and crisp, turning once during baking. They won’t be exactly like deep-fried egg rolls, but they can still be delicious. Baking is a good option if you want less oil or if frying feels like too much of an event that day. And honestly, some days hot oil just feels like a lot.
• Air fry them. You can air fry these Crab Rangoon Egg Rolls by brushing or spraying them lightly with oil, then cooking at 375°F until golden and crisp, turning halfway through. The texture may not be quite as bubbly as deep-fried wrappers, but they can still get nicely crunchy. The air fryer also makes cleanup easier, which is always a strong argument in its favor.
• Add a tiny sweet note. Some crab rangoon fillings have a hint of sweetness. If you like that style, add a small pinch of sugar or about 1 teaspoon powdered sugar to the cream cheese mixture. It helps balance the savory seasoning and crab flavor. I usually lean more savory, but I understand the sweet crab rangoon crowd. They’re not wrong, just on a slightly different appetizer path.
• Switch up the dipping sauces. Dipping sauces can completely change the feel of this Crab Rangoon Egg Rolls Recipe. Sweet chili sauce gives sweet heat, duck sauce adds takeout-style sweetness, spicy mayo brings creamy heat, and sweet-and-sour sauce adds tang. Put out a few sauces and let people choose. It makes the platter feel more fun, and honestly, people love having dipping sauce opinions.

What to Serve With Crab Rangoon Egg Rolls Recipe?

These Crab Rangoon Egg Rolls are rich, creamy, and crispy, so they pair beautifully with sauces, fresh sides, and takeout-style dishes. You can serve them as a party appetizer, a game-day snack, a starter before dinner, or part of a full snack spread. They’re bold enough to stand on their own, but they also play well with fried rice, noodles, slaw, and other appetizers. Very social little things.

• Sweet Chili Sauce: Sweet chili sauce is one of my favorite dips for this Crab Rangoon Egg Rolls Recipe. It’s sweet, tangy, and just a little spicy, which balances the creamy filling beautifully. The sticky sauce clings to the crispy wrapper, and every bite gets that sweet heat. If I had to choose only one dip, this would probably be it. Probably. Spicy mayo would put up a fight.
• Duck Sauce or Sweet-and-Sour Sauce: Duck sauce and sweet-and-sour sauce both give these crab rangoon egg rolls that familiar takeout-style flavor. They add sweetness and acidity, which cuts through the rich cream cheese filling. This pairing feels nostalgic in the best way, like weekend takeout on the couch with too many napkins and everyone reaching over each other for sauce packets.
• Spicy Mayo: Spicy mayo is creamy, bold, and just a little dangerous because it makes an already rich appetizer even more indulgent. Mix mayonnaise with sriracha or chili garlic sauce until it tastes right to you. It’s especially good if you like a little heat with your crispy appetizers. Is it too much richness? Maybe. Do I care much when it tastes good? Not really.
• Fried Rice: Serve Crab Rangoon Egg Rolls with fried rice for a fun takeout-inspired meal at home. Vegetable fried rice, chicken fried rice, shrimp fried rice, or garlic fried rice would all be delicious. The rice makes the meal more filling, while the egg rolls bring crunch and creaminess. This is a great dinner when you want cozy, casual food that feels a little like a treat.
• Lo Mein or Noodles: Noodles are another great pairing. Lo mein, sesame noodles, garlic noodles, or stir-fried noodles work well with this Crab Rangoon Egg Rolls Recipe. The creamy filling and crisp wrapper contrast nicely with saucy noodles. It gives the meal that appetizer-and-main-course feeling without having to order takeout. Comfy clothes encouraged, obviously.
• Asian-Inspired Slaw: A fresh slaw with cabbage, carrots, green onions, and a rice vinegar or sesame dressing helps balance the richness of the fried egg rolls. The slaw adds crunch, brightness, and freshness. This is a smart side if you’re serving these at a party and want something that keeps the plate from feeling too heavy. Fried plus fresh is usually a good team.
• Cucumber Salad: A cold cucumber salad is crisp, refreshing, and simple next to warm Crab Rangoon Egg Rolls. The cool cucumber balances the creamy filling and fried wrapper. Add rice vinegar, sesame oil, a little sugar, and chili flakes for a quick side. It’s one of those pairings that makes the whole plate feel lighter, even though yes, we are still eating fried cream cheese crab rolls. Balance, right?
• Party Appetizer Platter: Add these Crab Rangoon Egg Rolls to a party platter with dumplings, spring rolls, chicken skewers, shrimp, veggie sticks, and a few dipping sauces. Slice the egg rolls in half so they’re easy to grab and show off that creamy filling. This kind of platter works for birthdays, holidays, game day, movie night, or any gathering where people keep wandering back to the food table “just to look.” Sure. Just to look.

FAQ

Can I bake Crab Rangoon Egg Rolls instead of frying them?

Yes, you can bake them. Brush or spray the assembled egg rolls with oil and bake at 400°F until golden and crisp, turning once during baking. They will not be quite as crisp and bubbly as deep-fried egg rolls, but they can still be tasty and a little lighter.

Can I air fry Crab Rangoon Egg Rolls?

Yes, these Crab Rangoon Egg Rolls can be air fried. Brush or spray them lightly with oil, then air fry at 375°F until golden and crisp, turning halfway through. Cooking time may vary depending on your air fryer, so keep an eye on them near the end.

How do I keep the egg rolls from opening while frying?

Make sure the wrappers are rolled snugly and sealed well with water. Brush water under the overlapping edges, then press them closed. Also, do not overfill the wrappers. Too much filling can push the seams open during frying, and then the creamy crab filling may leak into the oil.

Why are my egg rolls greasy?

Egg rolls can become greasy if the oil is not hot enough. Heat the oil to 375°F before frying, and fry in small batches so the temperature does not drop too much. When the oil is hot enough, the wrappers crisp quickly instead of absorbing too much oil.

This Crab Rangoon Egg Rolls Recipe is crispy, creamy, savory, and just plain fun. It takes everything people love about classic crab rangoon — the smooth cream cheese filling, the sweet crabmeat, the savory seasoning, the crispy wrapper — and turns it into a bigger, crunchier appetizer that feels perfect for sharing. Or almost sharing. I’m not judging.

Make these Crab Rangoon Egg Rolls for game day, holidays, birthdays, potlucks, movie nights, or a homemade takeout-style dinner when you want something a little playful and very satisfying. Serve them warm with sweet chili sauce, spicy mayo, duck sauce, or sweet-and-sour sauce, and don’t be surprised if the platter clears out faster than expected.

Would you dip your Crab Rangoon Egg Rolls in sweet chili sauce, spicy mayo, or classic sweet-and-sour sauce? Can’t wait to hear what you think!