Irresistibly Crispy Crab Rangoon Egg Rolls You'll Want Every Day
Crispy Crab Rangoon Egg Rolls are a delightful fusion of creaminess and crunch that everyone will love.
Servings: 10 egg rolls
Calories: 150kcal
Equipment
- Deep fryer or heavy pot
- medium bowl
- Cooling rack
- baking sheet
Ingredients
Filling
- 8 oz Cream Cheese Use Neufchâtel for a lower-fat option.
- 8 oz Imitation Crab Meat or Real Crab Ensure it’s well-drained for best results.
- 3 stalks Green Onions Leeks can be used as a substitute.
- 1 tsp Garlic Powder Fresh minced garlic can be substituted.
- 1 tbsp Worcestershire Sauce Soy sauce can be a suitable replacement.
Egg Rolls
- 10 pieces Egg Roll Wrappers Rice paper can be used for a gluten-free alternative.
- 2 cups Oil for Frying Use high-smoke point oils like canola, vegetable, or peanut oils.
Instructions
Preparation
- In a medium bowl, combine softened cream cheese, chopped crab meat, green onions, garlic powder, and Worcestershire sauce. Stir gently until smooth and well-blended.
- Lay out your egg roll wrappers on a clean surface. Keep a small bowl of water nearby for sealing the edges.
- Scoop about 2 tablespoons of the creamy filling into the center of each wrapper. Fold in the sides and roll tightly, using water to seal the edges.
- In a deep fryer or a heavy pot, heat oil to 350°F (175°C). This temperature will ensure your egg rolls become golden and crispy.
- Carefully fry the egg rolls in batches for 3–5 minutes until they turn a beautiful golden brown. Don’t overcrowd the pot!
- Once fried, drain the egg rolls on a cooling rack lined with paper towels to remove excess oil and keep them crispy.
- Plate your crispy egg rolls hot, and serve with your favorite dipping sauces like sweet chili sauce or spicy mayo.
Notes
Optional: Garnish with sliced green onions or cilantro for an extra touch of color and flavor, and ensure to seal the egg rolls tightly to prevent leaking during frying.