Description
A delightful twist on crab rangoon and egg rolls, filled with creamy crab and spices, perfect for any occasion.
Ingredients
Scale
- 2 (8-ounce) boxes of cream cheese, softened
- 1/2 pound fresh crab meat, checked for shells
- 4 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package of egg roll wrappers
- Oil for frying
Instructions
- In a large mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Stir until thoroughly mixed.
- Lay out an egg roll wrapper on a clean surface, positioning it like a diamond with a corner facing you. Place about 2 tablespoons of the crab filling in the center. Fold the bottom corner over the filling, then tuck in the sides tightly and roll up to the top corner. Dab a little water on the top corner to seal the roll. Repeat with the rest of the wrappers and filling.
- In a deep fryer or large saucepan, heat oil to 350°F (175°C).
- Fry the egg rolls in batches for about 3-4 minutes each, or until they are golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- Serve the crispy crab rangoon egg rolls hot with your favorite dipping sauce such as sweet chili sauce or soy sauce.
Notes
For extra crunch, consider double frying the egg rolls.
- Prep Time: 20
- Cook Time: 15
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg
Keywords: crab rangoon, egg rolls, appetizer, fried snacks, party food