Crab Rangoon Egg Rolls
These Crab Rangoon Egg Rolls combine the creamy, flavorful filling of traditional crab rangoon with the satisfying crunch of a golden-fried egg roll wrapper, making them a delicious appetizer or party snack.
Crab Rangoon Egg Rolls
Ingredients
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 2 boxes (8 oz each) |
| Worcestershire sauce | 1–2 tablespoons (to taste) |
| Garlic powder | 1 teaspoon |
| Onion powder | 1/2 teaspoon |
| Green onions, chopped | 3 |
| Fresh white cooked crabmeat, flaked or diced | 1/2 lb |
| Egg roll wrappers | 8–10 |
| Vegetable oil | For frying |
Instructions
Step 1: Mix the Filling
In a food processor, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions. Pulse a few times until blended. Transfer to a bowl and gently fold in the crabmeat.
Step 2: Fill and Roll
Place an egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 3 rounded tablespoons of filling across the center. Fold the bottom corner over the filling, tuck gently, then fold in the sides. Roll it up tightly and seal the tip with a dab of water.
Step 3: Heat the Oil
Pour vegetable oil into a deep, heavy-bottomed pan and heat to 375°F (190°C).
Step 4: Fry the Egg Rolls
Fry 2–3 egg rolls at a time for 1–2 minutes, or until golden and crispy. Remove and place on a paper towel-lined plate to drain. Allow the oil to return to temperature between batches.
Step 5: Serve and Enjoy
Serve warm with sweet and sour sauce, Thai chili sauce, or any favorite dipping sauce.
