Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls Recipe

Ingredients:

For the Filling:

• 8 oz cream cheese, softened

• 1 cup imitation crab meat, finely chopped (or real crab meat if preferred)

• 2 green onions, finely chopped

• 1 teaspoon soy sauce

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon ground black pepper

• Optional: 1/2 teaspoon sugar (balances flavors)

For the Egg Rolls:

• 12-15 egg roll wrappers (store-bought)

• 1 large egg (for egg wash)

• Vegetable oil (for frying)

For Serving:

• Sweet chili sauce, soy sauce, or duck sauce

Instructions:

1. Prepare the Filling:

• In a medium bowl, combine the softened cream cheese, chopped crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, and sugar if using.

• Mix everything well until smooth and evenly combined. Set aside.

2. Prepare the Egg Rolls:

• Lay one egg roll wrapper on a clean flat surface with one corner facing you (so it looks like a diamond).

• Place about 2 tablespoons of the crab filling near the corner closest to you.

• Fold the corner over the filling, then fold in the two side corners toward the center, and roll tightly but gently toward the far corner.

• Before sealing the last corner, brush a little beaten egg on the edge to help it stick and seal the egg roll.

• Repeat with remaining wrappers and filling.

3. Fry the Egg Rolls:

• In a deep pan or fryer, heat vegetable oil to about 350°F (175°C).

• Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes).

• Use a slotted spoon to transfer the egg rolls to a paper towel-lined plate to drain excess oil.

4. Serve:

• Serve hot with your favorite dipping sauce like sweet chili sauce, soy sauce, or duck sauce.

Tips:

• Don’t overfill the egg rolls, or they might burst while frying.

• You can bake them at 400°F (200°C) for 15-20 minutes, turning halfway, for a healthier option.

• For extra flavor, add a teaspoon of finely chopped fresh ginger or a dash of sesame oil to the filling.

Would you like me to help with a dipping sauce recipe or tips on making this gluten-free?