Description
Crab Rangoon Egg Rolls are a delicious fusion appetizer combining creamy crab and cream cheese filling wrapped in crispy fried egg roll wrappers. Perfectly seasoned with Worcestershire sauce and garlic, these golden brown egg rolls are a crowd-pleaser served with sweet and sour sauce or your favorite dip.
Ingredients
Scale
Filling
- 8 oz cream cheese, softened
- 1 cup imitation crab meat, finely chopped (or real lump crab meat)
- 2 green onions, finely chopped
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
Assembly and Frying
- 12 egg roll wrappers
- Vegetable oil for frying (about 2–3 inches deep)
Instructions
- Prepare the filling: In a medium bowl, combine the softened cream cheese, finely chopped crab meat, chopped green onions, Worcestershire sauce, garlic powder, onion powder, and salt. Mix thoroughly until the mixture is smooth and evenly blended.
- Fill the wrappers: Lay an egg roll wrapper on a clean flat surface, orienting it so that a corner faces you, forming a diamond shape. Place about 2 tablespoons of the crab mixture in the center of the wrapper.
- Roll the egg rolls: Fold the bottom corner of the wrapper over the filling, then fold both side corners inward tightly. Roll the wrapper up firmly towards the top corner, sealing it with a little water to ensure it stays closed. Repeat this process with the remaining wrappers and filling.
- Heat the oil: Pour 2 to 3 inches of vegetable oil into a deep skillet or pot and heat it to 350°F (175°C). Use a thermometer to maintain the correct temperature for frying.
- Fry the egg rolls: Fry the egg rolls in batches, turning occasionally with a slotted spoon to ensure even cooking. Fry for about 3 to 4 minutes, or until they turn a beautiful golden brown and become crispy.
- Drain and serve: Remove the fried egg rolls from the oil and place them on paper towels to drain excess oil. Serve immediately while hot, accompanied by sweet and sour sauce or your preferred dipping sauce.
Notes
- You can substitute imitation crab meat with real lump crab meat for a richer, more authentic flavor.
- To make a baked version, lightly brush the assembled egg rolls with oil and bake in a preheated oven at 400°F (205°C) for 15–18 minutes, flipping halfway through for even crispiness.
