Description
These Crab Rangoon Egg Rolls combine the creamy richness of cream cheese with savory crabmeat, green onions, and a hint of Worcestershire sauce, all wrapped in crispy fried egg roll wrappers. Perfect as an appetizer or party snack, these golden, crunchy rolls deliver a delightful blend of flavors and textures that are sure to impress.
Ingredients
Scale
Filling
- 16 ounces cream cheese, softened
- 3 green onions, chopped
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces fresh crabmeat, fully cooked and flaked
Wrapper and Frying
- 8 large egg roll wrappers (wonton wrappers)
- Vegetable oil, for deep frying (about 2 inches in pot)
Instructions
- Heat Oil: Preheat 2 inches of vegetable oil in a large pot to 375°F (190°C) to prepare for deep frying. Maintaining the oil at this temperature is crucial for crispy, non-greasy egg rolls.
- Prepare Filling: In a large mixing bowl, use an electric mixer or spoon to beat together softened cream cheese, Worcestershire sauce, chopped green onions, garlic powder, and onion powder until the mixture is smooth and well combined. Gently fold in the flaked crabmeat to keep its texture intact.
- Assemble Egg Rolls: Lay the egg roll wrappers flat on a clean surface. Spoon an even amount of the crab cheese filling into the center of each wrapper, shaping it into a log. Fold in the sides of the wrapper, then roll tightly to enclose the filling fully. Brush a small amount of water on the overlapping edges to seal each egg roll securely.
- Fry Egg Rolls: Carefully place a few egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry in batches for about 3-4 minutes, turning occasionally until all sides turn golden brown and crisp. Remove the egg rolls with a slotted spoon and drain on paper towels or a wire rack to remove excess oil.
- Serve: Serve the Crab Rangoon Egg Rolls warm with your favorite dipping sauces such as sweet chili sauce, soy sauce, or duck sauce for an irresistible appetizer or snack.
Notes
- Ensure the cream cheese is softened at room temperature to make mixing easier and smoother filling.
- Be careful not to overfill the wrappers to prevent them from bursting during frying.
- Maintain the oil temperature at 375°F for best frying results and to avoid greasy rolls.
- Leftover egg rolls can be frozen before frying; fry directly from frozen, adding a minute or two to cooking time.
- For a healthier variation, these can be baked at 400°F for 15-20 minutes until golden brown, turning halfway through.