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

Baked Crab Rangoon Eggrolls are one of those delightful appetizers that can easily become the star of any meal. Originating from the fusion of traditional Chinese egg rolls and the American favorite, Crab Rangoon, this dish offers a perfect balance of creamy, savory filling encased in a crispy, golden shell. It's a wonderful way to bring a hint of exotic flavor to the table, and baking them makes it a tad healthier without compromising on taste. Perfect for family dinners, gatherings with friends, or even a game day treat!

These Baked Crab Rangoon Eggrolls shine when served with a variety of dipping sauces. I highly recommend a sweet and sour sauce or a tangy soy-ginger dip to complement the creamy crab filling. For a more substantial meal, pair these eggrolls with a light Asian-inspired salad or a serving of fried rice. Steamed veggies like bok choy or sugar snap peas also make for a nutritious and tasty side.

Servings: 12 eggrolls

1 package of egg roll wrappers
8 oz cream cheese, softened
8 oz lump crab meat, drained and flaked
2 green onions, finely chopped
1 garlic clove, minced
1 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste
Olive oil spray or melted butter for brushing

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a medium bowl, combine the softened cream cheese, crab meat, green onions, minced garlic, soy sauce, Worcestershire sauce, salt, and pepper. Mix until well combined.

Lay out one egg roll wrapper on a clean, flat surface with one corner pointing towards you. Place about 2 tablespoons of the crab mixture in the center.

Fold the bottom corner over the filling. Fold in the left and right corners towards the center and roll up tightly. Moisten the top corner with water to seal the egg roll. Repeat with the remaining wrappers and filling.

Place the eggrolls on the prepared baking sheet. Lightly spray or brush them with olive oil or melted butter to help them crisp up in the oven.

Bake for 18-20 minutes, or until the eggrolls are golden brown and crispy. Turning them halfway through baking ensures even crispiness.

Remove from the oven and let cool slightly before serving.

For a spicier version, add a teaspoon of Sriracha or your favorite hot sauce to the cream cheese mixture. If you have picky eaters who aren’t fans of crab, substitute the crab meat with cooked shredded chicken or even cooked shrimp. You can also experiment with adding finely chopped bell peppers or water chestnuts for a bit of crunch. For a gluten-free option, use gluten-free egg roll wrappers and make sure your soy sauce is also gluten-free.