Description
Delicious and crispy Crab Rangoon Egg Rolls featuring creamy crab meat blended with cream cheese and savory seasonings, wrapped in crispy egg roll wrappers and fried to golden perfection. Perfect as a party appetizer or snack served with sweet chili sauce.
Ingredients
Scale
Filling
- 8 ounces imitation crab or real crab meat, finely chopped
- 4 ounces cream cheese, softened
- 2 green onions, finely chopped
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For Wrapping & Frying
- 8 egg roll wrappers
- 1 tablespoon water (for sealing)
- Vegetable oil (for frying)
Serving
- Sweet chili sauce
Instructions
- Prepare the Filling: In a medium bowl, combine the chopped crab, softened cream cheese, finely chopped green onions, soy sauce, garlic powder, and black pepper. Mix well until the ingredients are smooth and evenly incorporated.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 2 tablespoons of the crab mixture near the bottom corner. Fold the bottom corner over the filling, then fold in both side corners.
- Roll and Seal: Roll the wrapper tightly towards the top corner, forming a neat egg roll. Brush the top edge with water to help seal the wrapper. Repeat the process with remaining wrappers and filling.
- Heat the Oil: Pour about 2 inches of vegetable oil into a large skillet or pot and heat on medium-high until the oil is hot but not smoking—around 350°F (175°C).
- Fry the Egg Rolls: Carefully place egg rolls in the hot oil in batches, frying each side for 2 to 3 minutes until golden brown and crisp. Use a slotted spoon to remove them once done, and drain on paper towels to remove excess oil.
- Serve: Serve warm with sweet chili sauce for dipping to enjoy the flavorful and crunchy Crab Rangoon Egg Rolls.
Notes
- For a healthier alternative, bake the egg rolls at 400°F (200°C) for 15 to 20 minutes, turning halfway through until crispy and golden.
- Add shredded carrots or chopped water chestnuts to the filling for extra crunch and texture.
- Ensure the oil is sufficiently hot before frying to prevent sogginess and achieve a crispy exterior.
