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Crab Rangoon Egg Rolls

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Cuisine: Asian-Inspired, Fusion
Calories: 220
Ingredients Method Notes

Ingredients
  

  • For the Filling:
  • 8 oz cream cheese softened
  • 1 cup crab meat imitation or real, finely chopped
  • 2 green onions finely sliced
  • 1 tsp garlic powder
  • 1 tsp Worcestershire sauce
  • ¼ tsp salt
  • ¼ tsp black pepper
  • For the Egg Rolls:
  • 10-12 egg roll wrappers
  • 1 egg beaten (for sealing)
  • Vegetable oil for frying
  • Optional Dipping Sauces:
  • Sweet chili sauce
  • Soy sauce
  • Sweet and sour sauce

Method
 

  1. Prepare the Filling:
  2. In a bowl, mix cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, and pepper until smooth.
  3. Assemble the Egg Rolls:
  4. Lay an egg roll wrapper on a flat surface in a diamond shape.
  5. Place 2–3 tbsp of filling in the center.
  6. Fold the bottom corner over the filling, tuck in the sides, and roll tightly.
  7. Seal the edges with beaten egg.
  8. Fry to Crispy Perfection:
  9. Heat 2 inches of oil in a skillet or pot to 350°F (175°C).
  10. Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden and crispy.
  11. Drain on paper towels to remove excess oil.
  12. Serve & Enjoy:
  13. Enjoy warm with your choice of dipping sauces!
  14. Tip: For extra crunch, try air-frying at 375°F (190°C) for 8–10 minutes, flipping halfway.

Notes

You can bake or air-fry the egg rolls for a lighter version. Freeze assembled egg rolls before frying for make-ahead convenience.