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Crab Rangoon Egg Rolls: A Crunchy Delight Recipe!

Crab Rangoon Egg Rolls are a delicious and crunchy appetizer filled with a creamy mixture of crab meat and cream cheese, perfect for dipping.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course: Appetizer
Cuisine: Asian
Calories: 320
Ingredients Method Nutrition Notes

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

Method
 

  1. In a mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, and Worcestershire sauce. Mix until well combined and smooth.
  2. 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.
  3. 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.
  4. Repeat with remaining wrappers and filling.
  5. In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F.
  6. Carefully add the egg rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side.
  7. Remove and drain on paper towels.
  8. Serve hot with sweet and sour sauce or soy sauce for dipping.

Nutrition

Serving: 1egg rollCalories: 320kcalCarbohydrates: 15gProtein: 10gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 14gCholesterol: 60mgSodium: 500mgFiber: 1gSugar: 1g

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.

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