Description
Crab Rangoon Egg Rolls are a delicious twist on traditional egg rolls, filled with a creamy crab mixture and fried to golden perfection.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup crab meat (real or imitation), finely chopped
- 2 green onions, thinly sliced
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- ¼ tsp salt
- ¼ tsp black pepper
- 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
Instructions
- Make the Filling: Mix cream cheese, crab, green onions, garlic powder, Worcestershire, salt, and pepper until smooth.
- Roll the Egg Rolls: Place a wrapper like a diamond. Add 2–3 tbsp of filling in the center. Fold up the bottom, then sides, and roll tight. Seal with beaten egg.
- Heat the Oil: Warm 2 inches of oil in a skillet or pot to 350°F (175°C).
- Fry Until Golden: Cook egg rolls in batches for 3–4 minutes, turning to crisp all sides. Drain on paper towels.
- Serve with Sauce: Serve warm with your favorite dipping sauces.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Feel free to adjust the seasoning according to your taste.
- These egg rolls can be made ahead of time and frozen before frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Crab Rangoon, Egg Rolls, Appetizer, Fried, Seafood