Description
These Crab Rangoon Egg Rolls are a delicious fusion appetizer combining creamy crab and cream cheese filling wrapped in crispy egg roll wrappers. Perfectly seasoned with garlic powder, Worcestershire, and soy sauce, these golden-fried rolls make an irresistible snack or party treat. Serve them with sweet and sour sauce for a perfect tangy complement.
Ingredients
Scale
Filling
- 8 oz cream cheese (softened)
- 1 cup cooked crab meat (shredded)
- 1/4 cup green onions (finely chopped)
- 1/2 tsp garlic powder
- 1/2 tsp Worcestershire sauce
- 1/2 tsp soy sauce
Egg Rolls
- 12 pieces egg roll wrappers
- vegetable oil (for frying)
- sweet and sour sauce (for serving, optional)
Instructions
- Prepare the filling: In a mixing bowl, combine the softened cream cheese, shredded crab meat, finely chopped green onions, garlic powder, Worcestershire sauce, and soy sauce. Mix thoroughly until all ingredients are well blended to create a creamy, flavorful filling.
- Fill the egg rolls: Lay one egg roll wrapper flat on a clean surface with a corner pointing toward you like a diamond. Spoon about 2 tablespoons of the crab mixture into the center of the wrapper.
- Roll and seal: Fold the bottom corner over the filling, then fold in the left and right corners snugly. Roll up tightly towards the top corner to enclose the filling completely. Use a little water to moisten the top corner to seal the egg roll securely. Repeat this process for all wrappers.
- Heat the oil: Pour vegetable oil into a frying pan or deep fryer and heat to 350°F (175°C). Make sure the oil is hot enough to avoid greasy egg rolls.
- Fry the egg rolls: Carefully place a few egg rolls into the hot oil, frying for 3 to 4 minutes on each side or until they achieve a golden brown, crispy exterior. Remove them with a slotted spoon and let drain on paper towels to remove excess oil.
- Serve: Serve the crab rangoon egg rolls hot with sweet and sour sauce on the side for dipping, if desired.
- Alternative baking method: For a healthier option, preheat the oven to 425°F (220°C), brush the egg rolls lightly with oil, and bake them on a baking sheet for 15 to 20 minutes until crispy and golden.
- Customization tips: Feel free to add extra vegetables like finely diced bell peppers, water chestnuts, or spices such as cayenne pepper and ginger to the filling to suit your taste preferences.
Notes
- Ensure oil temperature is maintained at 350°F for best crispy texture.
- You can freeze leftover prepared egg rolls before frying for quick future meals.
- The recipe yields 12 egg rolls, perfect for an appetizer or party snack.
- Sweet and sour sauce pairs excellently but feel free to use your favorite dipping sauce.
- Baking is a great alternative for a lower-fat version but may result in a slightly less crispy texture compared to frying.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying (or Baking)
- Cuisine: Fusion/American Chinese
Nutrition
- Serving Size: 1 egg roll
- Calories: 190 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 45 mg
Keywords: Crab Rangoon, Egg Rolls, Appetizer, Fried Crab Rolls, Party Snacks, Cream Cheese Crab, Asian Fusion
