Crab Rangoon Egg Rolls are a delightful fusion of crispy egg rolls and the creamy, savory filling of classic crab rangoon. These golden-brown treats are packed with a luscious mixture of cream cheese, crab meat, and seasonings, then deep-fried to perfection. Whether you’re hosting a party or simply craving a restaurant-style appetizer, these egg rolls are sure to impress.
Ingredients:
- Cream Cheese – 8 ounces, softened
- Crab Meat – 1 cup, flaked (fresh or imitation)
- Green Onions – 2, finely chopped
- Garlic Powder – 1 teaspoon
- Worcestershire Sauce – 1 teaspoon
- Salt – ¼ teaspoon
- Black Pepper – ¼ teaspoon
- Egg Roll Wrappers – 12
- Egg – 1, beaten (for sealing)
- Oil – For frying
- Dipping Sauce – Sweet chili sauce or sour sauce (optional)
Instructions:
1. Prepare the Filling:
In a mixing bowl, combine softened cream cheese, crab meat, chopped green onions, garlic powder, Worcestershire sauce, salt, and black pepper. Stir until the mixture is smooth and well blended.
2. Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface in a diamond shape. Place 2–3 tablespoons of the crab mixture in the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Use a small amount of beaten egg to seal the edges.
3. Fry to Crispy Perfection:
Heat 2 inches of oil in a deep skillet or pot to 350°F (175°C). Carefully place the egg rolls in the hot oil, frying in batches for 3–4 minutes, turning occasionally until golden brown and crispy. Remove and drain on paper towels.
4. Serve & Enjoy:
Serve warm with your favorite dipping sauce, such as sweet chili sauce or sour sauce. For a healthier alternative, try air-frying at 375°F (190°C) for 8–10 minutes, flipping halfway.
These Crab Rangoon Egg Rolls are a perfect balance of creamy, crunchy, and savory flavors. Whether you’re indulging in them as a snack or serving them at a gathering, they’re bound to be a hit! Happy cooking! 🍽️