Crab Rangoon Egg Rolls: A Crispy, Creamy Twist on a Classic!
Hello, snack lovers! If you love the creamy, savory flavor of Crab Rangoon, youre going to adore these Crab Rangoon Egg Rolls. Theyre everything you love about the classic appetizer, wrapped up in a crispy egg roll shell. Perfect for parties, appetizers, or just a tasty treat at home, these egg rolls are sure to be a hit!
Time & Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12 egg rolls
菱 Ingredients
8 oz cream cheese, softened
1/2 cup crab meat, drained and flaked
2 green onions, thinly sliced
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
12 egg roll wrappers
Oil for frying
Sweet and sour sauce, for dipping optional
Instructions
Make the Filling: In a medium bowl, mix the softened cream cheese, crab meat, green onions, soy sauce, Worcestershire sauce, and garlic powder until well combined.
Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing towards you, like a diamond shape. Place about 2 tablespoons of the crab mixture in the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides. Roll up the wrapper tightly, sealing the top corner with a little water. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls: Heat oil in a deep pan or fryer to 350F 175C. Fry the egg rolls in batches for about 3-4 minutes, or until golden brown and crispy. Remove them from the oil and drain on paper towels.
Serve: Serve the egg rolls hot, with sweet and sour sauce for dipping if desired.
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