Crab Rangoon Egg Rolls combine the delicious flavors of Crab Rangoon (a popular Chinese-American appetizer) with the crispy texture of egg rolls. Here’s a simple recipe for making Crab Rangoon Egg Rolls:
Ingredients:
- 8 oz (about 227g) canned or fresh crab meat, drained and flaked
- 8 oz (about 227g) cream cheese, softened
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 15-20 egg roll wrappers
- Vegetable oil for frying
- Sweet and sour sauce or soy sauce for dipping
Instructions:
- In a mixing bowl, combine the crab meat, cream cheese, green onions, garlic, soy sauce, Worcestershire sauce, salt, and pepper. Mix until well combined.
- Lay out an egg roll wrapper with one corner pointing towards you. Place about 2 tablespoons of the crab mixture in the center of the wrapper.
- Moisten the edges of the wrapper with water. Fold the bottom corner over the filling and tuck it under the filling. Fold the side corners in, and then roll the egg roll tightly away from you.
- Continue this process until all the wrappers are filled.
- Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C).
- Carefully place a few egg rolls at a time into the hot oil and fry until golden brown, turning occasionally to ensure even cooking. This usually takes about 3-4 minutes.
- Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve the Crab Rangoon Egg Rolls hot with sweet and sour sauce or soy sauce for dipping.
These Crab Rangoon Egg Rolls make for a delicious and crispy appetizer or snack. Feel free to get creative with the dipping sauces or add additional ingredients to suit your taste. Enjoy!
