Crispy Crab Rangoon Egg Rolls: A Flavorful Twist on a Classic Appetizer
Crab Rangoon Egg Rolls are a delicious fusion dish that combines the creamy, savory filling of traditional crab rangoon with the crispy, handheld appeal of egg rolls. They are made by wrapping a crab rangoon filling, which typically consists of cream cheese, crab meat (real or imitation), green onions, and seasonings, inside an egg roll wrapper. The rolls are then deep-fried until golden brown and crispy.
Here’s a basic recipe to try:
Ingredients:
- 8 oz cream cheese (softened)
- 6 oz crab meat (cooked, or imitation crab)
- 2 green onions (thinly sliced)
- 1 garlic clove (minced)
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- Egg roll wrappers
- Vegetable oil for frying
- Sweet and sour sauce (for dipping)
Instructions:
- Prepare the Filling:
- In a mixing bowl, combine softened cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, salt, and pepper. Mix until smooth and evenly combined.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you, like a diamond shape.
- Place 2-3 tablespoons of the crab filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll up tightly.
- Use a little water or beaten egg on the edges to seal the roll.
- Fry the Egg Rolls:
- Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
- Fry the egg rolls in small batches until they are golden brown and crispy, about 3-5 minutes.
- Remove from oil and drain on paper towels.
- Serve:
- Serve hot with sweet and sour sauce or any dipping sauce of your choice.
These Crab Rangoon Egg Rolls are perfect as appetizers, snacks, or even part of a party spread!
