Irresistibly Crispy Crab Rangoon Egg Rolls You Can't Resist
These Crispy Crab Rangoon Egg Rolls bring a delightful balance of creamy filling and crunchy exterior, perfect for any gathering.
Servings: 8 egg rolls
Calories: 130kcal
Equipment
- Deep fryer
- mixing bowl
- Slotted spoon
- Cooling rack
Ingredients
Filling
- 8 oz Cream Cheese Softened for easy mixing
- 1 cup Crab Meat Fresh lump crab recommended
- 2 stalks Green Onions Finely sliced
- 1 tsp Garlic Powder Adjust to taste
- 1 tsp Worcestershire Sauce Can substitute with soy sauce
Assembly
- 16 sheets Egg Roll Wrappers No substitutes
- 2 cups Oil for Frying High-smoke point oils recommended
Instructions
Preparation
- In a medium bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, and Worcestershire sauce. Mix until the filling is smooth and creamy.
- Lay out the egg roll wrappers on a clean surface, and keep a small bowl of water handy.
- Place approximately 2 tablespoons of the crab mixture onto each wrapper, near the center.
- Fold in the sides of each wrapper, then roll it tightly from the bottom, sealing with water.
- In a deep fryer, heat the oil to 350°F (175°C).
- Carefully add the egg rolls in batches to the hot oil. Fry for 3-5 minutes until golden brown.
- Transfer the fried egg rolls to a cooling rack lined with paper towels to drain excess oil.
- Serve immediately with various dipping sauces.
Notes
Optional: Garnish with sliced green onions for extra freshness.