Crab Rangoon Egg Rolls
Delicious Crab Rangoon Egg Rolls combine a creamy crab filling with a crispy egg roll wrapper, perfect for parties or a special treat.
Equipment
- Food Processor
- Deep Skillet
- Tongs
- Baking Sheet
Ingredients
Filling Ingredients
- 16 oz Cream Cheese Softened at room temperature
- 1-2 tbsp Worcestershire Sauce
- 1 tsp Garlic Powder
- 0.5 tsp Onion Powder
- 3 stalks Green Onions Finely chopped
Crab Filling
- 0.5 lb Fresh Crabmeat Cooked and drained
Egg Roll Assembly
- 10 pieces Egg Roll Wrappers Keep covered with a damp cloth
Frying
- 2 cups Vegetable Oil For frying
Instructions
- Step 1: Prepare the Filling - In a food processor, blend softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions until smooth. Fold in the crabmeat gently.
- Step 2: Assemble the Egg Rolls - Place an egg roll wrapper on a clean surface, spoon about three tablespoons of the crab mixture into the center, fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal with water.
- Step 3: Fry the Egg Rolls - Heat vegetable oil in a deep skillet to 375°F (190°C). Fry 2-3 egg rolls for 1-2 minutes on each side until golden brown. Drain on paper towels.
- Step 4: Drain and Serve - Allow the egg rolls to drain for a few minutes and serve warm with your favorite dipping sauce.
- Step 5: Consider the Baking Method - For a lighter option, bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Notes
For a vegetarian version, substitute crabmeat with creamed corn and bell peppers. Serve with sweet chili sauce or soy-ginger dip.