Description
Crab Rangoon Egg Rolls are a delicious and crunchy appetizer filled with a creamy mixture of crab meat and cream cheese, perfect for dipping.
Ingredients
- 8 oz cream cheese, softened
- 1 cup crab meat, cooked and shredded
- 1/4 cup green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 package (14 oz) egg roll wrappers
- Vegetable oil, for frying
Instructions
- In a mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, and Worcestershire sauce. Mix until well combined and smooth.
- Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the crab mixture in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly to seal. Use a little water on the edges to help seal the wrapper.
- Repeat with remaining wrappers and filling.
- In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F.
- Carefully add the egg rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side.
- Remove and drain on paper towels.
- Serve hot with sweet and sour sauce or soy sauce for dipping.
Notes
- For a healthier option, bake the egg rolls at 400°F for 20-25 minutes, turning halfway through, until golden brown.
- You can substitute the crab meat with cooked shrimp or chicken for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg