Crab Rangoon Egg Rolls Recipe
Introduction
Crab Rangoon Egg Rolls are a delightful twist on the classic appetizer, combining creamy crab filling with a crispy, golden wrapper. These easy-to-make egg rolls bring restaurant favorite flavors right into your kitchen, perfect for parties or a tasty snack.
Ingredients
- 16 ounces cream cheese (softened)
- 3 green onions (chopped)
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces fresh crabmeat (fully cooked, flaked)
- 8 egg roll wrappers (large wonton wrappers)
- Vegetable oil for frying
Instructions
- Step 1: Preheat 2 inches of vegetable oil in a large pot or deep fryer to 375°F (190°C).
- Step 2: In a large mixing bowl, beat together the softened cream cheese, Worcestershire sauce, chopped green onions, garlic powder, and onion powder until smooth. Gently fold in the flaked crabmeat.
- Step 3: Lay out the egg roll wrappers on a clean surface. Place an even amount of the crab mixture in the center of each wrapper, shaping it into a log.
- Step 4: Fold the sides of the wrapper over the filling, then roll tightly from one end to the other. Brush water under the overlapping edges and press to seal the egg roll completely.
- Step 5: Carefully lower a few egg rolls into the hot oil, frying in small batches until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels or a wire rack.
- Step 6: Serve warm with your favorite dipping sauces such as sweet chili sauce, soy sauce, or duck sauce.
Tips & Variations
- For extra flavor, add a splash of soy sauce or a pinch of cayenne pepper to the filling mixture.
- Use imitation crab if fresh crabmeat is hard to find—it works well in this recipe.
- To make baking a healthier option, brush egg rolls lightly with oil and bake at 400°F (200°C) for 15-20 minutes or until golden and crispy.
- Try adding finely chopped water chestnuts or bell peppers for added crunch and texture.
Storage
Store leftover crab rangoon egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispiness. Avoid microwaving, as it may make the wrappers soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen crabmeat for this recipe?
Yes, frozen crabmeat can be used. Make sure to thaw it completely and drain any excess moisture before mixing it with the cream cheese filling.
What dipping sauces pair well with Crab Rangoon Egg Rolls?
Popular dipping sauces include sweet chili sauce, duck sauce, soy sauce, and spicy mustard. Feel free to mix and match according to your taste preferences.
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Crab Rangoon Egg Rolls Recipe
- Total Time: 30 minutes
- Yield: 8 egg rolls 1x
Description
These Crab Rangoon Egg Rolls are a delightful twist on the classic appetizer, combining creamy, savory crab filling with crispy, golden fried egg roll wrappers. Perfect as a party snack or appetizer, they’re easy to make and packed with flavor.
Ingredients
Filling
- 16 ounces cream cheese (softened)
- 3 green onions (chopped)
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces fresh crabmeat (fully cooked, flaked)
Assembly
- 8 egg roll wrappers (large wonton wrappers)
For Frying
- Vegetable oil (enough for 2 inches deep frying)
Instructions
- Heat the Oil: Preheat 2 inches of vegetable oil in a large pot to 375°F (190°C), ensuring sufficient oil for deep frying the egg rolls evenly.
- Prepare the Filling: In a large mixing bowl, use an electric mixer to beat together the softened cream cheese, Worcestershire sauce, chopped green onions, garlic powder, and onion powder until the mixture is smooth and fully combined. Gently fold in the flaked crabmeat, ensuring an even distribution without breaking up the crab too much.
- Assemble the Egg Rolls: Lay out 8 egg roll wrappers on a clean flat surface. Spoon an equal amount of the crab mixture into the center of each wrapper, shaping the filling into a log. Fold the sides of each wrapper inward over the filling, then tightly roll up starting from the edge nearest you. Brush some water along the overlapping edge to seal the egg roll wrapper securely.
- Fry the Egg Rolls: Carefully lower a few egg rolls at a time into the hot oil. Fry them in small batches, turning occasionally, until they are golden brown and crispy on all sides, about 3-4 minutes. Use a slotted spoon or tongs to remove the fried egg rolls and place them on paper towels or a wire rack to drain excess oil.
- Serve: Serve the Crab Rangoon Egg Rolls warm with your choice of dipping sauces such as sweet chili sauce, soy sauce, or duck sauce for a delicious appetizer.
Notes
- Ensure the oil temperature is maintained at 375°F to achieve crispy but not greasy egg rolls.
- Do not overfill the egg rolls to prevent bursting during frying.
- Use fresh crabmeat for a delicate flavor, but canned crab can be used if preferred.
- Serve immediately for best texture; egg rolls can be reheated in an oven to re-crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American-Chinese fusion
Keywords: Crab Rangoon, Egg Rolls, Appetizer, Fried, Crab, Cream Cheese, Party Food
