Crab Rangoon Egg Rolls
SERVINGS 5 servings
CALORIES 220 kcal
EQUIPMENT
- Mixing Bowl
- Skillet or Deep Pot
- Tongs
- Paper Towels
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
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Egg Rolls
- 10-12 egg roll wrappers
- 1 egg beaten, for sealing
- vegetable oil for frying
Optional for Serving
- sweet chili sauce
- soy sauce
- sweet and sour sauce
INSTRUCTIONS
- Step 1: In a medium bowl, mix cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, and pepper until smooth and well combined.
- Step 2: Lay an egg roll wrapper on a flat surface like a diamond. Place 2–3 tablespoons of filling in the center. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush edges with beaten egg to seal.
- Step 3: Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Step 4: Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
- Step 5: Serve warm with dipping sauces like sweet chili, soy, or sweet and sour.
NOTES
You can bake or air-fry the egg rolls for a lighter version. Freeze assembled egg rolls before frying for make-ahead convenience.
