Crab Rangoon Egg Rolls
These Crab Rangoon Egg Rolls combine the delicious flavors of classic crab rangoon filling with the crispy texture of egg rolls. Perfect as an appetizer or a party snack, they are sure to impress your guests.
Equipment
- 1 mixing bowl
- 1 frying pan or deep fryer
- 1 slotted spoon
- 1 kitchen towel
- 1 rolling pin (optional)
- 1 small dish of water
- 1 baking sheet (optional)
Ingredients
- 1 cup crab meat cooked and shredded
- 1 cup cream cheese softened
- ¼ cup green onions finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 12 pieces egg roll wrappers
- as needed cup vegetable oil for frying
- as desired cup sweet and sour sauce for dipping (optional)
Instructions
- In a mixing bowl, combine the crab meat, softened cream cheese, chopped green onions, soy sauce, garlic powder, and Worcestershire sauce. Stir until well mixed.
- Lay an egg roll wrapper on a clean, flat surface, with one corner pointing towards you. Place about 2 tablespoons of the crab mixture in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the two side corners, and finally roll it away from you to seal the egg roll. Use a small amount of water to seal any open edges.
- Repeat with the remaining wrappers and filling until all are filled and rolled.
- Heat vegetable oil in a frying pan or deep fryer to 350°F (175°C).
- Carefully place the egg rolls in the hot oil, being sure not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes per side.
- Remove egg rolls from the oil using a slotted spoon and drain on a kitchen towel.
- Serve hot with sweet and sour sauce for dipping, if desired.
Notes
For a healthier version, you can bake the egg rolls at 400°F (200°C) for 15-20 minutes, turning halfway through.
If using imitation crab, ensure it is shredded well for proper mixing and flavor.
Feel free to add other fillings like chopped vegetables for added crunch.