Description
Combining the creamy, savory filling of crab rangoon with the satisfying crunch of egg rolls, these Crab Rangoon Egg Rolls are a perfect appetizer for any gathering. Bursting with flavors from cream cheese, Worcestershire sauce, fresh crab, and aromatic spices, this recipe delivers a crowd-pleasing dish that’s easy to prepare and absolutely delicious.
Ingredients
Units
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- Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1–2 tablespoons Worcestershire sauce (adjust to taste)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 green onions, finely chopped
- 1/2 pound fresh white crabmeat, cooked and flaked or finely diced
- For the Wrappers:
- 8-10 egg roll wrappers
- For Frying:
- Vegetable oil (sufficient for deep frying)
Instructions
- Prepare the Filling:
- In a food processor, combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions. Blend until smooth and evenly mixed.
- Transfer the mixture to a bowl and gently fold in the crabmeat until fully incorporated.
- Assemble the Egg Rolls:
- Place an egg roll wrapper on a clean surface, with one corner pointing toward you.
- Spoon about three rounded tablespoons of the crab mixture into the center of the wrapper, forming a horizontal mound.
- Fold the bottom corner over the filling, then fold in the side corners, and roll tightly into the shape of an egg roll.
- Moisten the top corner with water to seal securely.
- Fry the Egg Rolls:
- Heat vegetable oil in a heavy-duty pot or saucepan to 375°F (190°C).
- Fry the egg rolls in small batches (2–3 at a time) for 1–2 minutes, until golden brown.
- Remove the egg rolls from the oil and drain on paper towels.
- Serve:
- Serve the egg rolls warm with your favorite dipping sauces, such as sweet chili or soy-ginger dip.
- Category: Lunch