Description
Crab Rangoon Egg Rolls are a crispy and creamy appetizer that fuses the flavors of classic crab Rangoon with the crunch of fried egg rolls. Perfect for parties or weeknight snacks, these rolls are packed with fresh crab, cream cheese, and savory seasonings.
Ingredients
Scale
- 2 (8-ounce) boxes cream cheese (softened)
- 1–2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 green onions (chopped)
- ½ pound fresh crab meat (flaked or diced)
- 8–10 egg roll wrappers
- Vegetable oil (for frying)
Instructions
- In a food processor, mix cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions until smooth. Stir in crab meat gently.
- Lay an egg roll wrapper on a flat surface. Add about 3 tablespoons of filling to the center.
- Fold the bottom corner over the filling, tuck it in, fold in the sides, and roll tightly. Seal with water.
- Heat vegetable oil in a deep pot to 375°F. Fry 2-3 egg rolls at a time for 1-2 minutes or until golden brown.
- Drain on paper towels and serve warm with dipping sauces.
Notes
- For best results, use fresh crab meat.
- Substitute canned or imitation crab if needed, but chop it finely.
- Keep egg roll wrappers covered with a damp towel to prevent drying.
- Add ½ tablespoon of sugar or mirin for a touch of sweetness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 egg roll
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 35mg