Dad brought these to game night a couple of weeks ago and three people asked me for the recipe.
These Crab Rangoon Egg Rolls are a delicious and easy-to-make appetizer or snack. They combine the creamy, savory flavors of classic Crab Rangoons with the crispy, satisfying texture of egg rolls.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cream Cheese, softened | 16 ounces |
| Crab Flesh, cooked and flaked | 1/2 pound |
| Green Onions, chopped | 1-2 tablespoons |
| Garlic Powder | 1 teaspoon |
| Onion Powder | 1/4 teaspoon |
| Worcestershire Sauce | To taste |
| Egg Roll Wrappers | As needed |
| Cooking Oil | For frying |
Instructions:
-
Prepare the Filling:
- In a large bowl, combine softened cream cheese, crab flesh, chopped green onions, garlic powder, onion powder, and Worcestershire sauce.
- Mix well until all ingredients are thoroughly combined.
-
Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface.
- Place 3 tablespoons of the crab filling in the center of the wrapper.
- Fold the sides of the wrapper over the filling, then roll tightly to enclose.
- Moisten the edges of the wrapper with a little water to seal.
-
Fry the Egg Rolls:
- Heat a large skillet or wok over medium heat with enough cooking oil to submerge the egg rolls.
- Carefully add the egg rolls to the hot oil and fry until golden brown and crispy.
- Work in batches to avoid overcrowding the pan.
-
Drain and Serve:
- Remove the cooked egg rolls from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
- Serve immediately while hot and crispy.
Tips
- For extra flavor, add a pinch of red pepper flakes or a squeeze of lemon juice to the filling.
- You can also bake the egg rolls in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until golden brown and crispy.
- Serve with your favorite dipping sauce, such as sweet and sour sauce, marinara sauce, or a spicy chili sauce.
Enjoy your homemade Crab Rangoon Egg Rolls!
