Description
These Crab Rangoon Egg Rolls are crispy, creamy, and packed with flavor—a fun twist on the classic crab rangoon! Perfect as an appetizer, snack, or party favorite, these egg rolls deliver a satisfying crunch paired with a rich, cheesy filling. Serve them with your favorite dipping sauce for a delicious experience.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup crab meat (fresh, canned, or imitation)
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 10 egg roll wrappers
- Vegetable oil, for frying
Instructions
Step 1: Prepare the Filling
- In a mixing bowl, combine cream cheese, crab meat, green onions, garlic powder, soy sauce, Worcestershire sauce, salt, and pepper.
- Mix until well blended and creamy.
Step 2: Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface with one corner facing you (like a diamond).
- Place 2-3 tablespoons of the crab mixture near the bottom corner of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides.
- Roll up tightly, sealing the top corner with a dab of water. Repeat with remaining wrappers and filling.
Step 3: Fry the Egg Rolls
- Heat vegetable oil in a deep frying pan or deep fryer to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes per batch).
- Remove and drain on a paper towel-lined plate.
Step 4: Serve and Enjoy
- Serve hot with your favorite dipping sauces, such as sweet chili sauce, soy sauce, or spicy mayo.
Notes
- Don’t Overfill: Keep the filling amount small to prevent overstuffing and tearing the wrappers.
- Seal Tightly: Use water to ensure the edges of the wrapper stick together and don’t open while frying.
- Bake or Air Fry: For a lighter option, bake at 400°F (200°C) for 12-15 minutes or air fry at 375°F (190°C) for 8-10 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: American