Crab Rangoon Egg Rolls are a delightful twist on the classic appetizer we all know and love. These crispy, golden rolls combine the creamy, savory filling of traditional crab Rangoon with the satisfying crunch of an egg roll wrapper.
Ingredients:
For the filling:
- 8 oz cream cheese, softened
- 1 cup cooked crab meat (imitation crab works, too), finely chopped
- 2 green onions, finely sliced
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp powdered sugar (optional, for sweetness)
- Salt and pepper to taste
For the rolls:
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil, for frying
Optional for serving:
- Sweet chili sauce or soy sauce
- Instructions:
- Prepare the filling:
- In a large bowl, mix together the cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, powdered sugar, salt, and pepper. Ensure the mixture is well combined and creamy.
- Assemble the egg rolls:
- Lay an egg roll wrapper on a clean surface in a diamond shape.
- Place about 2 tablespoons of the filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal the roll. Repeat with the remaining wrappers and filling.
- Fry the egg rolls:
- Heat about 2 inches of oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
- Fry the egg rolls in small batches for 2–3 minutes per side, or until golden brown and crispy.
- Remove and drain on a plate lined with paper towels.
- Serve and enjoy:
- Serve warm with sweet chili sauce or soy sauce for dipping.
- Enjoy the irresistible blend of creamy crab filling and crispy wrapper with these Crab Rangoon Egg Rolls. They’re guaranteed to be a hit at your next gathering!
- Prepare the filling:
