Crab Rangoon Egg Rolls combine the flavors of classic Crab Rangoon with the crispy texture of egg rolls. Here’s a simple recipe for you to try:
Ingredients:
- 1 package (8 oz) cream cheese, softened
- 1 cup imitation crab meat, finely chopped
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 package egg roll wrappers
- Vegetable oil for frying
- Sweet and sour sauce or soy sauce for dipping
Instructions:
- In a mixing bowl, combine the softened cream cheese, chopped crab meat, green onions, minced garlic, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Lay out an egg roll wrapper with one corner pointing toward 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, then fold in the sides, and roll it up tightly into a cylinder. Seal the top corner with a little water.
- Heat vegetable oil in a deep fryer or a large, deep skillet to 350°F (175°C).
- Carefully place the crab Rangoon egg rolls into the hot oil, a few at a time, and fry until they are golden brown and crispy, usually 2-3 minutes per side.
- Use a slotted spoon to remove the egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve the Crab Rangoon Egg Rolls warm with sweet and sour sauce or soy sauce for dipping.
These delicious crab Rangoon egg rolls are a fantastic appetizer or snack, combining the creamy texture of the filling with the crispy exterior of the egg roll wrapper. Enjoy!
