Here’s a tasty take on Crab Rangoon Egg Rolls—crispy, golden, and packed with the creamy, cheesy crab filling you love in traditional Crab Rangoon, but in a convenient egg roll form.
Ingredients
Filling
- 8 oz cream cheese, softened
- ½ cup imitation crab meat, finely chopped (or real crab)
- 2 green onions, finely chopped
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon Worcestershire sauce (optional)
- ¼ teaspoon white pepper (optional, for mild heat)
Egg Rolls
- 8–10 egg roll wrappers
- Oil for frying (vegetable, canola, or peanut oil)
Dipping Sauce (optional)
- Sweet chili sauce, duck sauce, or soy sauce
Instructions
1. Prepare the Filling
- In a medium bowl, combine cream cheese, chopped crab, green onions, soy sauce, garlic powder, Worcestershire, and white pepper.
- Mix until smooth and well incorporated.
2. Assemble Egg Rolls
- Lay one egg roll wrapper on a clean surface, with a corner pointing toward you (diamond shape).
- Place 2–3 tablespoons of filling in the center.
- Fold the bottom corner over the filling, then fold the sides inward. Roll tightly toward the top corner.
- Seal the edge with a dab of water. Repeat with remaining wrappers and filling.
3. Fry
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry egg rolls in batches, turning occasionally, until golden brown and crispy (about 3–5 minutes).
- Remove with a slotted spoon and drain on paper towels.
4. Serve
- Serve hot with sweet chili sauce, duck sauce, or soy sauce for dipping.
Tips:
- For a lighter version, you can bake at 400°F (200°C) for 15–20 minutes, brushing egg rolls lightly with oil and flipping halfway.
- Make sure the filling isn’t too watery to prevent soggy egg rolls.
These are perfect for parties, appetizers, or a fun twist on classic Crab Rangoon.
If you want, I can also give you a baked version with a creamier filling that keeps them crispy but slightly lighter than deep frying. Do you want that version too?
