Crab Rangoon Egg Rolls (Printable Version)
Creamy crab and cream cheese filling wrapped in crispy egg roll wrappers - a delicious fusion appetizer for any gathering.
# Ingredients:
→ For the Filling
01 -
16 ounces (2 packages) cream cheese, softened to room temperature
02 -
1-2 tablespoons Worcestershire sauce
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon onion powder
05 -
3 green onions, finely chopped (white and green parts)
06 -
1/2 pound fresh white crabmeat, cooked and flaked
→ For Assembly and Cooking
07 -
8-10 egg roll wrappers
08 -
Small bowl of water (for sealing wrappers)
09 -
2-3 cups vegetable oil for frying
→ Optional Dipping Sauces
10 -
Sweet and sour sauce
11 -
Sweet chili sauce
12 -
Soy sauce mixed with rice vinegar
# Steps:
01 -
In a food processor, combine softened cream cheese, Worcestershire sauce, garlic powder, and onion powder. Pulse until smooth and well-blended. Add chopped green onions and pulse briefly to incorporate while maintaining texture.
02 -
Transfer the cream cheese mixture to a mixing bowl. Gently fold in the crabmeat using a spatula, preserving the crab texture for optimal flavor. Adjust seasonings if needed.
03 -
Create a clean, flat workspace for assembling. Place a small bowl of water nearby for sealing wrappers. Prepare a baking sheet or plate to hold assembled egg rolls before cooking.
04 -
Position an egg roll wrapper with one corner pointing toward you. Place about 3 rounded tablespoons of crab filling in the center. Fold the bottom corner up and over the filling, tucking it slightly underneath. Fold in the left and right corners, then continue rolling upward.
05 -
Moisten the edges of the final corner with water, then complete the roll, pressing gently to seal. Place seam-side down on your prepared surface. Repeat with remaining wrappers and filling.
06 -
Add vegetable oil to a heavy-bottomed pot to reach about 2 inches depth. Heat over medium-high until it reaches 375°F (190°C). Test readiness by dipping a wooden spoon handle - small bubbles should form around it.
07 -
Carefully lower 2-3 egg rolls into the hot oil without overcrowding. Fry for 1-2 minutes, turning occasionally until golden brown and crispy on all sides.
08 -
Remove egg rolls using slotted spoon or tongs and place on paper towel-lined plate to absorb excess oil. Allow oil to return to proper temperature before frying the next batch.
09 -
Let egg rolls cool for a few minutes as filling will be extremely hot. Slice diagonally in half if desired for presentation. Serve warm with your choice of dipping sauces.
# Notes:
01 -
For best flavor, use real lump crabmeat rather than imitation crab
02 -
The amount of Worcestershire sauce can be adjusted to taste - start with 1 tablespoon
03 -
These egg rolls can be prepared ahead and frozen before cooking for up to 3 months - fry directly from frozen, adding 1-2 minutes to cooking time