Crab Rangoon Egg Rolls? Yes, please! These are a fun twist on the classic crab rangoon, but in egg roll form. Here’s a delicious recipe to make them at home:
Crab Rangoon Egg Rolls Recipe
Ingredients:
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Egg roll wrappers (about 10)
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Crab meat (8 oz, imitation crab or real crab, chopped)
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Cream cheese (8 oz, softened)
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Green onions (2-3, finely chopped)
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Garlic powder (1 tsp)
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Worcestershire sauce (1 tsp)
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Soy sauce (1 tbsp)
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Sesame oil (1 tsp)
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Salt & pepper (to taste)
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Vegetable oil (for frying)
Instructions:
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Make the filling: In a mixing bowl, combine the crab meat, softened cream cheese, green onions, garlic powder, Worcestershire sauce, soy sauce, sesame oil, salt, and pepper. Mix everything well until it’s smooth and combined.
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Prepare the egg rolls: Lay out one egg roll wrapper on a clean surface (diagonal, like a diamond shape). Place about 2 tablespoons of the crab mixture in the center of the wrapper.
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Wrap the egg rolls: Fold in the sides of the wrapper, then roll from the bottom up, tucking in the filling tightly as you go. Seal the top edge with a little water to make sure it stays closed.
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Fry the egg rolls: Heat about 2-3 inches of vegetable oil in a deep skillet or pot over medium-high heat. When the oil reaches around 350°F (175°C), carefully add the egg rolls, a few at a time, and fry them for about 3-4 minutes until golden brown and crispy. Flip them occasionally to ensure even frying.
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Drain and serve: Remove the egg rolls from the oil and drain them on a paper towel-lined plate.
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Serve with dipping sauce: Serve your Crab Rangoon Egg Rolls with sweet and sour sauce, soy sauce, or a spicy mayo dipping sauce.
Tips:
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You can add a little bit of finely chopped water chestnuts for extra crunch.
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If you prefer baking, brush the egg rolls lightly with oil and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
These Crab Rangoon Egg Rolls make for a perfect appetizer or snack—crispy on the outside, creamy and savory on the inside. Enjoy!