8 oz cream cheese, softened
1 cup cooked crab meat (fresh, canned, or imitation)
2 green onions, finely chopped
1 tsp soy sauce
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
10-12 egg roll wrappers
Vegetable oil, for frying
Sweet and sour sauce, for dipping (optional)
Instructions
Prepare the Filling: In a medium bowl, mix together the softened cream cheese, crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, salt, and black pepper until well combined.
Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with one corner pointing towards you, like a diamond shape. Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides, and roll up tightly. Brush a bit of water along the top corner to seal the egg roll. Repeat with the remaining wrappers and filling.
Heat the Oil: In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat to 350°F (175°C).
Fry the Egg Rolls: Carefully place the egg rolls in the hot oil, a few at a time, and fry for 3-4 minutes or until they are golden brown and crispy, turning occasionally to ensure even cooking. Remove the egg rolls with a slotted spoon and drain on paper towels.
Serve: Serve the crab rangoon egg rolls hot with sweet and sour sauce for dipping, if desired.
Tips for Perfect Crab Rangoon Egg Rolls
Seal Tightly: Make sure to seal the egg rolls tightly to prevent the filling from leaking out during frying. A dab of water works well to seal the edges.
Avoid Overcrowding: Fry the egg rolls in small batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy egg rolls.
Use Softened Cream Cheese: Make sure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
Recipe Variations
Spicy Crab Rangoon Egg Rolls: Add 1-2 teaspoons of sriracha or hot sauce to the filling mixture for a spicy kick.
Baked Version: For a lighter option, brush the egg rolls with a bit of oil and bake them in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden and crispy.
Air Fryer Option: Spray the egg rolls with cooking spray and cook in an air fryer at 375°F (190°C) for 10-12 minutes, turning halfway through, for a crispy alternative to deep frying.
FAQs
Q: Can I make these egg rolls ahead of time?
A: Yes! You can assemble the egg rolls ahead of time and store them in the refrigerator for up to 24 hours before frying. If you want to freeze them, place them on a baking sheet in the freezer until firm, then transfer to a freezer-safe container. Fry from frozen or thaw before cooking.
Q: How do I store leftovers?
A: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Q: Can I use imitation crab?
A: Yes, imitation crab works well in this recipe and is a budget-friendly option.
Serving Suggestions
With Dipping Sauces: Serve with sweet and sour sauce, duck sauce, or spicy mayo for dipping.
With a Side Salad: Pair the egg rolls with a fresh green salad for a more complete meal.
As a Party Appetizer: These egg rolls are perfect for parties or gatherings—serve them on a platter with a variety of dipping sauces.
Crab Rangoon Egg Rolls are a delicious and crispy appetizer that combines the creamy goodness of crab rangoon with the satisfying crunch of an egg roll. They’re easy to make and perfect for any occasion, from casual family dinners to festive gatherings. Give this recipe a try, and enjoy the delightful combination of creamy crab filling and crispy egg roll wrapper—your guests will be asking for more!
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