Crab Rangoon Egg Rolls
Crab Rangoon Egg Rolls combine the creamy, savory filling of classic crab rangoon with the crunch of crispy egg rolls. Perfect as an appetizer or snack, these delicious bites are sure to impress at any gathering!
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 frying pan or deep fryer
- 1 slotted spoon (if frying)
- 1 rolling pin (optional)
- 1 brush or spray for oil
Ingredients
- 8 oz cream cheese softened
- 4 oz lump crab meat drained and flaked
- ¼ cup green onions finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon Worcestershire sauce
- 1 package egg roll wrappers about 12 wrappers
- 2 cups vegetable oil for frying, approximately
- to taste soy sauce for serving
Instructions
- In a mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, and Worcestershire sauce. Mix until well combined and smooth.
- Lay an egg roll wrapper on a clean surface with one corner facing you. Place about 2 tablespoons of the crab mixture in the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, then fold the sides in, and roll tightly to enclose the filling. Use a little water to seal the top corner. Repeat with remaining wrappers and filling.
- In a frying pan or deep fryer, heat vegetable oil to 350°F (175°C). Fry the egg rolls in batches for about 3-4 minutes on each side or until golden brown and crispy.
- Once cooked, remove the egg rolls with a slotted spoon and place them on a baking sheet lined with paper towels to drain excess oil.
- Serve warm with soy sauce for dipping.
- For a healthier option, bake the egg rolls at 400°F (200°C) for about 20 minutes, flipping halfway through.
Notes
You can bake the egg rolls at 400°F (200°C) for about 20 minutes, flipping halfway through, for a healthier option.
Experiment by adding minced garlic or herbs for extra flavor.
These egg rolls can be frozen before frying; just thaw before cooking.