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
Scale
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
