Transform the beloved Crab Rangoon into a crispy, flavorful egg roll with this easy-to-follow recipe. These crunchy delights are perfect for parties, appetizers, or as a delicious snack any time of the day.
Ingredients
- 8 oz (about 1 cup) crab meat, canned or fresh
- 4 oz cream cheese, softened
- 1/4 cup green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1/2 tsp Worcestershire sauce
- 1/4 tsp ground ginger
- Salt and pepper to taste
- 12 egg roll wrappers
- Vegetable oil, for frying
- Sweet chili sauce or soy sauce, for dipping (optional)
Instructions
- In a mixing bowl, combine the crab meat, cream cheese, green onions, garlic, soy sauce, Worcestershire sauce, ground ginger, salt, and pepper. Mix until well combined.
- Lay an egg roll wrapper on a clean surface in a diamond shape, with one corner pointing towards you. Place about 2 tablespoons of the crab mixture in the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, tucking it tightly. Fold the side corners over the filling, then roll the wrapper tightly towards the remaining corner. Moisten the edges of the wrapper with water to seal.
- Heat vegetable oil in a deep fryer or large pot to 350°F (180°C).
- Carefully place the egg rolls in the hot oil, seam side down, a few at a time, without overcrowding the pan. Fry for 3-4 minutes, or until golden brown and crispy, turning occasionally for even cooking.
- Remove the egg rolls from the oil and drain on a paper towel-lined plate.
- Serve hot with sweet chili sauce or soy sauce for dipping, if desired.
Enjoy these delicious Crab Rangoon egg rolls as an appetizer or snack, and watch them disappear in no time!
