Crab Rangoon Egg Rolls
Ingredients:
For the Filling:
8 oz cream cheese, softened
1 cup crab meat (imitation or real), finely chopped
2 green onions, finely sliced
1 tsp garlic powder
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp black pepper
For the Egg Rolls:
10-12 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil, for frying
Optional for Serving:
Sweet chili sauce
Soy sauce
Sweet and sour sauce
Directions:
Prepare the Filling:
In a medium-sized bowl, combine the cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, and black pepper. Mix thoroughly until all ingredients are evenly blended.
Assemble the Egg Rolls:
Lay one egg roll wrapper on a clean, flat surface with one corner pointing toward you like a diamond.
Spoon 2-3 tablespoons of the filling near the center.
Fold the bottom corner over the filling, then fold in both sides. Roll tightly toward the top corner. Brush the top corner and edges with the beaten egg to seal.
Heat the Oil:
In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
Fry the Egg Rolls:
Carefully place the egg rolls in the hot oil in batches, frying for 3-4 minutes, turning occasionally until golden brown and crispy.
Remove from oil and drain on a paper towel-lined plate.
Serve:
Serve warm with your preferred dipping sauces such as sweet chili sauce, soy sauce, or sweet and sour sauce.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: ~320 per serving | Servings: 4-6