Crispy Crab Rangoon Egg Rolls (Print Version)
# Ingredients:
→ For the Filling
01 -
8 oz cream cheese, softened
02 -
1 cup crab meat, imitation or real, finely chopped
03 -
2 green onions, finely sliced
04 -
1 tsp garlic powder
05 -
1 tsp Worcestershire sauce
06 -
1/4 tsp salt
07 -
1/4 tsp black pepper
→ For the Egg Rolls
08 -
10-12 egg roll wrappers
09 -
1 egg, beaten, for sealing
10 -
Vegetable oil, for frying
→ Optional for Serving
11 -
Sweet chili sauce
12 -
Soy sauce
13 -
Sweet and sour sauce
# Instructions:
01 -
In a medium mixing bowl, combine cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, and pepper. Mix until smooth and well combined.
02 -
Lay an egg roll wrapper on a flat surface in a diamond shape. Place 2–3 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the edges with beaten egg to seal.
03 -
Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
04 -
Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
05 -
Serve the egg rolls warm with dipping sauces such as sweet chili, soy, or sweet and sour sauce.
# Notes:
01 -
You can bake or air-fry the egg rolls for a lighter version. Freeze assembled egg rolls before frying for make-ahead convenience.