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Crab Rangoon Egg Rolls
Laura

Crab Rangoon Egg Rolls

Crispy fried egg rolls filled with creamy crab and cream cheese mixture, perfect appetizer for any occasion
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 egg rolls
Course: Lunch
Cuisine: Asian-American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces cream cheese completely softened at room temperature
  • 8 ounces crab meat fresh or imitation, finely chopped
  • 3 green onions thinly sliced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon black pepper freshly ground
  • 12 egg roll wrappers large, thawed if frozen
  • 1 egg beaten with 1 tablespoon water
  • 4 cups vegetable oil for frying
  • sweet chili sauce for serving

Equipment

  • Large mixing bowl
  • Deep pot or skillet
  • Candy thermometer
  • Tongs
  • Paper towels or wire rack

Method
 

  1. In a large bowl, combine softened cream cheese, chopped crab meat, sliced green onions, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until well combined and creamy.
  2. Set up wrapping station with egg roll wrappers in diamond orientation. Place 2-3 tablespoons filling in center of each wrapper, shaped into horizontal log.
  3. Fold bottom corner over filling, fold in side corners, brush top corner with egg wash, and roll tightly to seal completely.
  4. Heat 3 inches oil in large pot to 350°F. Fry egg rolls in batches of 3-4 for 3-4 minutes per side until deep golden brown and crispy.
  5. Remove with tongs and drain on paper towels or wire rack. Serve immediately with sweet chili sauce.

Notes

  • Ensure cream cheese is completely softened for easy mixing
  • Don't overfill wrappers to prevent bursting during frying
  • Maintain oil temperature at 350°F for best results
  • Can be baked at 400°F for 15-20 minutes as alternative
  • Freeze uncooked assembled egg rolls for up to 2 months