Crab Rangoon Egg Rolls
Crab Rangoon Egg Rolls combine the creamy, tangy filling of traditional Crab Rangoon with the crispy, crunchy texture of egg rolls. They’re perfect as an appetizer or snack. Here’s a delicious recipe to make these tasty bites:
Ingredients:
- For the Filling:
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup cooked crab meat (lump or imitation crab meat works fine), chopped
- 2 green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- For the Egg Rolls:
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (vegetable or canola oil works well)
Instructions:
- Prepare the Filling:
- In a medium bowl, mix together the softened cream cheese and mayonnaise until smooth.
- Stir in the chopped crab meat, green onions, garlic powder, onion powder, Worcestershire sauce, soy sauce, lemon juice, salt, and black pepper. Mix until everything is well combined.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner pointing towards you, like a diamond shape.
- Place about 2 tablespoons of the crab filling in the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll the wrapper up tightly, sealing the top edge with a little beaten egg.
- Fry the Egg Rolls:
- Heat about 2 inches of oil in a deep skillet or saucepan over medium-high heat to 350°F (175°C).
- Fry the egg rolls in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and crispy.
- Remove the egg rolls with a slotted spoon and drain on paper towels.
- Serve:
- Serve the Crab Rangoon Egg Rolls hot with your favorite dipping sauces. Sweet and sour sauce, soy sauce, or a spicy sriracha mayo make great accompaniments.
Tips:
- Baking Option: For a lighter version, you can bake the egg rolls. Preheat your oven to 400°F (200°C). Place the egg rolls on a baking sheet lined with parchment paper, brush lightly with oil, and bake for 15-20 minutes, turning halfway through, until crispy and golden.
- Dipping Sauce: To make a simple dipping sauce, mix mayonnaise with a bit of soy sauce and a splash of lemon juice. Adjust to taste.
- Freezing: You can freeze assembled, uncooked egg rolls. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Fry or bake from frozen, adding a few extra minutes to the cooking time.
Enjoy your Crab Rangoon Egg Rolls—crispy on the outside, creamy on the inside, and packed with delicious flavor!
