Crab Rangoon Egg Rolls Recipe
Ingredients:
For the Crab Rangoon Filling:
8 ounces cream cheese, softened
1/2 cup cooked crab meat, flaked (imitation crab meat works well)
1/4 cup finely chopped green onions
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1/4 cup water (optional, for thinning consistency)
For the Egg Rolls:
1 package (about 20) egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil, for frying
Optional Garnish:
Sweet and sour sauce
Sriracha
Instructions:
1. Prepare the Crab Rangoon Filling: In a medium bowl, combine the softened cream cheese, crab meat, green onions, soy sauce, rice wine vinegar, sesame oil, garlic powder, ginger, and black pepper. Mix well until everything is thoroughly combined. If the mixture is too thick, add water, one tablespoon at a time, until you reach a spreadable consistency. Set aside.
2. Assemble the Egg Rolls: Lay an egg roll wrapper on a flat surface with a corner pointing towards you. Place about 2 tablespoons of the crab rangoon filling in the center of the wrapper.
3. Fold the Egg Roll: Fold the bottom corner of the wrapper over the filling, then fold in the side corners. Brush the top corner with beaten egg. Tightly roll up the egg roll from the bottom to the top, pressing gently to seal. Repeat with the remaining wrappers and filling.
4. Fry the Egg Rolls: Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot (a small piece of egg roll wrapper should sizzle immediately when dropped in), carefully place 2-3 egg rolls in the hot oil, being careful not to overcrowd the pan.
5. Cook the Egg Rolls: Fry for 2-3 minutes per side, or until golden brown and crispy. Remove the egg rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Repeat with the remaining egg rolls.
6. Serve: Serve the crab rangoon egg rolls hot, with your choice of sweet and sour sauce and/or sriracha for dipping.