Crab Rangoon Egg Rolls
Crab Rangoon Egg Rolls are a flavorful and simple appetizer that puts a creative spin on a well-loved classic. Creamy, savory crab filling is wrapped in a crisp egg roll shell and fried to golden perfection. Perfect for parties, game nights, or anytime you’re craving something crispy and indulgent.
Crab Rangoon Egg Rolls
Ingredients:
| Ingredient | Amount |
|---|---|
| Cooked crab meat, flaked | ½ lb |
| Cream cheese, softened | 16 oz |
| Green onions, finely chopped | 3 |
| Worcestershire sauce | 1–2 tablespoons |
| Garlic powder | 1 teaspoon |
| Onion powder | ½ teaspoon |
| Egg roll wrappers | 8 |
| Oil | For frying |
Instructions:
1. Make the Filling:
In a medium bowl, combine the cream cheese with Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Mix until smooth. Gently fold in the flaked crab meat until everything is evenly incorporated.
2. Assemble the Rolls:
Place one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Spoon about 3 tablespoons of the crab mixture into the center.
3. Wrap and Seal:
Fold the bottom corner up over the filling, then fold in the sides. Roll the wrapper up tightly, sealing the edge with a dab of water. Repeat the process with the remaining wrappers and filling.
4. Fry to Perfection:
Heat oil in a deep pan or skillet to 375°F (190°C). Fry the egg rolls in batches for about 3–4 minutes on each side, or until golden brown and crispy.
5. Drain and Serve:
Use tongs to remove the egg rolls and place them on a plate lined with paper towels to absorb excess oil. Serve hot and enjoy!
These crispy Crab Rangoon Egg Rolls are sure to impress—perfectly crunchy on the outside and creamy, savory on the inside. Great as an appetizer or party snack!
