Crab Rangoon Egg Rolls
A delicious twist on the classic crab rangoon, these egg rolls combine rich flavors with a crispy exterior, making for the perfect appetizer or snack.
Ingredients
Filling ingredients
- 8 oz cream cheese, softened Provides creaminess
- 1 cup crab meat, cooked and shredded Use fresh crab meat for the best flavor
- 1/4 cup green onions, chopped
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
Wrapper ingredients
- 1 package egg roll wrappers These form the outer shell
- as needed Oil for frying (or cooking spray for air frying) Ensure oil is hot enough for frying
- as needed Soy sauce for dipping (optional) Enhances the flavor when serving
Instructions
Preparation
- In a mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, and Worcestershire sauce. Stir until everything is evenly blended.
- Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place a spoonful of the crab mixture just above the center of the wrapper.
- Fold the corner nearest you over the filling, tuck it in gently, then fold in the sides and continue rolling upwards until sealed. Use water to moisten the edges if needed.
- In a deep pan or deep fryer, heat the oil to 350°F (175°C). If using an air fryer, preheat as instructed.
Cooking
- Carefully place your egg rolls in the hot oil and fry until they turn golden brown, about 3–4 minutes. If using an air fryer, lightly spray the rolls with cooking spray and cook at 400°F for about 10–12 minutes, flipping halfway through for even crispness.
- Once golden brown, remove the egg rolls and blot them on paper towels. Serve warm with soy sauce for dipping, if desired.
Notes
Use fresh ingredients for the best flavor. Avoid overfilling to make rolling easier. Experiment with spices like chili flakes for added kick.