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Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls are a delightful fusion dish that combines the creamy, flavorful essence of crab rangoon with the crispy texture of traditional egg rolls. Perfect as an appetizer or snack, these egg rolls are a crowd-pleaser with their rich filling and crunchy exterior.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Asian
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowl
  • 1 frying pan or deep fryer
  • 1 slotted spoon
  • 1 paper towels
  • 1 plate for serving
  • 1 cooking thermometer (optional)

Ingredients
  

  • 8 pieces egg roll wrappers
  • 8 oz cream cheese Softened
  • 6 oz crab meat Drained
  • 3 pieces green onions Finely chopped
  • 2 cloves garlic Minced
  • 1 tsp soy sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp sesame oil
  • to taste salt
  • to taste pepper
  • about 2 cups oil for frying

Instructions
 

  • In a mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, minced garlic, soy sauce, Worcestershire sauce, and sesame oil. Season the mixture with salt and pepper to taste. Mix well until all ingredients are fully incorporated.
  • Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 2 tablespoons of the crab mixture near the corner closest to you.
  • Fold the corner over the filling, then fold in the sides, and roll it up tightly away from you. Seal the edge with a little water if necessary to ensure it sticks.
  • Repeat this process for the remaining egg rolls.
  • Heat the oil in a frying pan or deep fryer to 350°F (175°C).
  • Carefully add the egg rolls in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy, turning occasionally to ensure an even cook.
  • Remove the egg rolls from the oil using a slotted spoon and place them on paper towels to drain excess oil.
  • Serve warm, with sweet and sour sauce or your favorite dipping sauce on the side.

Notes

For a lighter version, you can bake the egg rolls at 400°F (200°C) for 20-25 minutes, brushing them lightly with oil before baking.
Ensure the oil is hot enough before adding the egg rolls to maintain their crispiness.
These egg rolls can be frozen before frying; just ensure to separate them with parchment paper to prevent sticking.