Delicious Crab Rangoon Egg Rolls Recipe
Crab Rangoon Egg Rolls are a delightful twist on one of our favorite takeout appetizers.
Ingredients
Scale
- 8 ozcream cheese, softened
- 1 cuplump crab meat (or imitation crab)
- 2green onions, finely chopped
- 1/2 tspgarlic powder
- 1 tspWorcestershire sauce
- 1 tspsoy sauce
- 12egg roll wrappers
- Oil for frying (vegetable or canola)
Instructions
- Start by mixing together the cream cheese, lump crab meat (or imitation crab), finely chopped green onions, garlic powder, Worcestershire sauce, and soy sauce in a large bowl. Make sure all ingredients are properly blended to create a smooth and creamy mixture that’s bursting with flavor.
- Take your egg roll wrapper and lay it out in a diamond shape on a clean surface. Spoon about 2 tablespoons of the filling onto the center of the wrapper. Be careful not to overfill. Start folding the bottom point over the filling. Tuck in the sides securely to encase the filling, then carefully roll it up from the bottom towards the top point. To seal the roll, dip your finger into a bowl of water and apply it to the edges.
- For frying, heat about 2 inches of oil in a skillet over medium heat until it reaches 350°F (175°C). Carefully add the egg rolls, a few at a time. Fry them for about 3–4 minutes or until they are golden brown and crispy on all sides.
Notes
Make sure that your oil is sufficiently heated before adding the egg rolls to prevent them from becoming greasy.
Nutrition
- Calories: 150 kcal
- Protein: 5 g