Description
Crispy, creamy, and utterly irresistible—these Crab Rangoon Egg Rolls are the perfect fusion appetizer for any occasion!
Ingredients
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12 egg roll wrappers
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8 oz cream cheese, softened
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1 cup crab meat (real or imitation), finely chopped
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2 green onions, thinly sliced
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1 garlic clove, minced
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1 tsp Worcestershire sauce
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Salt and pepper, to taste
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Oil for frying (vegetable or peanut oil)
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Water (for sealing wrappers)
Instructions
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Prepare the Filling: In a mixing bowl, combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, salt, and pepper. Mix until smooth.
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Wrap the Egg Rolls: Place 1 tablespoon of filling in the center of each egg roll wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with water.
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Fry the Egg Rolls: Heat oil to 350°F (175°C). Fry egg rolls in batches for 2-3 minutes per side, until golden brown. Drain on paper towels.
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Serve: Enjoy hot with sweet and sour sauce, soy sauce, or spicy mayo.
Notes
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Baking Option: Bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
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Air Fryer Option: Air fry at 375°F (190°C) for 10-12 minutes, shaking halfway.
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Freezing: Freeze uncooked egg rolls on a baking sheet, then transfer to a zip-top bag. Fry or bake straight from frozen, adding a few extra minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying/Baking
- Cuisine: Chinese-American
Nutrition
- Calories: 150-200
- Carbohydrates: 15-18g
- Protein: 5-7g
Keywords: Crab Rangoon Egg Rolls