Crab Rangoon Egg Rolls
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
Instructions
- Prepare the Filling:
- In a bowl, mix cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, and pepper until smooth.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a flat surface in a diamond shape.
- Place 2–3 tbsp of filling in the center.
- Fold the bottom corner over the filling, tuck in the sides, and roll tightly.
- Seal the edges with beaten egg.
- Fry to Crispy Perfection:
- Heat 2 inches of oil in a skillet or pot to 350°F (175°C).
- Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden and crispy.
- Drain on paper towels to remove excess oil.
- Serve & Enjoy:
- Enjoy warm with your choice of dipping sauces!
- 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.