Crab Rangoon Egg Rolls 🦀🥢
Ingredients:
For the Filling:
• 8 oz cream cheese, softened
• 1 cup crab meat, finely chopped (imitation or real)
• 2 green onions, finely sliced
• 1 tsp garlic powder
• 1 tsp Worcestershire sauce
• ¼ tsp salt
• ¼ tsp black pepper
For the Egg Rolls:
• 10–12 egg roll wrappers
• 1 egg, beaten (for sealing edges)
• Vegetable oil, for frying
Optional for Serving:
• Sweet chili sauce
• Soy sauce
⸻
Instructions:
1. Prepare the Filling:
• In a mixing bowl, combine cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, and pepper.
• Mix until well blended.
2. Assemble the Egg Rolls:
• Lay an egg roll wrapper in a diamond shape on a clean surface.
• Spoon 1–2 tablespoons of filling near the center.
• Fold the bottom corner up over the filling, fold in the sides, and roll tightly.
• Brush the top corner with beaten egg to seal.
3. Fry the Egg Rolls:
• Heat 2–3 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C).
• Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
• Drain on paper towels.
4. Serve Hot:
• Enjoy with sweet chili sauce or soy sauce for dipping.
⸻
Tips:
• For a lighter option, you can bake at 400°F (200°C) for 15–18 minutes, flipping halfway.
• Air fryer alternative: Spray lightly with oil and cook at 375°F for about 10 minutes.
• Add a touch of Sriracha to the filling for a spicy kick!
Crispy on the outside, creamy and flavorful inside — these egg rolls are always a hit!