Crab Rangoon Egg Rolls are a delicious fusion appetizer that combines the creamy, savory filling of Crab Rangoon (a popular Chinese-American dish) with the crispy texture of an egg roll. Here’s a simple recipe to make them at home:
Crab Rangoon Egg Rolls Recipe
Prep Time: 20 mins | Cook Time: 10 mins | Servings: 8-10 egg rolls
Ingredients:
- 8-10 egg roll wrappers
- 8 oz imitation crab meat (or real crab), finely chopped
- 8 oz cream cheese, softened
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- ½ tsp sugar
- ½ tsp lemon juice
- Salt & pepper to taste
- Oil for frying (vegetable or peanut oil)
- Water or egg wash (for sealing edges)
Instructions:
- Prepare the Filling:
- In a bowl, mix softened cream cheese, chopped crab meat, green onions, garlic, Worcestershire sauce, soy sauce, sugar, lemon juice, salt, and pepper until well combined.
- Fill & Roll the Egg Rolls:
- Lay an egg roll wrapper flat in a diamond shape.
- Place about 2 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in the sides.
- Roll tightly, sealing the top corner with a little water or egg wash.
- Fry the Egg Rolls:
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Drain on a paper towel-lined plate.
- Serve:
- Enjoy hot with sweet & sour sauce, soy sauce, or duck sauce for dipping!
Air Fryer Option:
- Lightly brush egg rolls with oil and air fry at 375°F (190°C) for 8-10 minutes, flipping halfway.
These Crab Rangoon Egg Rolls are a crowd-pleaser—perfect for parties, game days, or as a tasty snack! Let me know if you’d like any variations. 😊
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