Irresistible Crab Rangoon Egg Rolls
Delight in delicious Crab Rangoon Egg Rolls, a crispy twist on the classic appetizer combining creamy crab filling with a golden, crunchy shell. Perfect for parties, family gatherings, or cozy nights at home.
Equipment
- Mixing Bowl
- Frying Pan
- Tongs
- Paper Towels
- Slotted spoon
Ingredients
- 8 egg roll wrappers
- 8 oz cream cheese softened
- 6 oz crab meat cooked and shredded
- 2 green onions chopped
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- oil for frying
Instructions
- In a mixing bowl, combine softened cream cheese, crab meat, green onions, garlic powder, and Worcestershire sauce. Mix until creamy and well combined.
- Lay one egg roll wrapper on a clean surface with a corner facing you.
- Spoon a heaping tablespoon of the crab mixture into the center of the wrapper.
- Moisten the edges of the wrapper with water. Fold the bottom corner over the filling, tuck in the sides, and roll up tightly. Seal the top edge with water.
- Heat oil in a frying pan over medium heat until hot.
- Fry the egg rolls 2–3 minutes per side until golden brown and crispy.
- Remove from oil and drain on paper towels.
- Serve hot with sweet chili sauce, soy sauce, or honey mustard for dipping.
Notes
Ensure the edges are properly sealed to avoid leaks during frying. Use room-temperature filling for best texture. To reheat, bake at 375°F for 10 minutes or refry briefly to restore crispiness.