Crab Rangoon Egg Rolls Recipe
Ingredients:
8 oz cream cheese, softened
1 cup imitation crab meat or real lump crab, finely chopped
2 green onions, finely sliced
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
10 egg roll wrappers
1 egg, beaten for sealing
Vegetable oil, for frying
Sweet chili sauce or soy sauce, for dipping
Directions:
In a medium bowl, mix together cream cheese, crab meat, green onions, Worcestershire sauce, garlic powder, salt, and pepper until well combined.
Lay out an egg roll wrapper on a clean surface with one corner pointing toward you like a diamond shape.
Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper.
Fold the bottom corner up over the filling, then fold in the sides and roll tightly. Brush the top corner with beaten egg to seal.
Repeat with remaining wrappers and filling.
Heat 2-3 inches of vegetable oil in a deep pan to 350F 175C.
Fry egg rolls in batches for 3-4 minutes or until golden brown and crispy. Drain on paper towels.
Serve hot with sweet chili sauce or soy sauce for dipping.
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes
Kcal: 210 kcal Servings: 10 egg rolls
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