Crab Rangoon Egg Rolls (Printable Version)
Crunchy egg rolls with creamy crab and green onion filling, ideal for a tasty appetizer or snack.
# What You'll Need:
→ Filling
01 -
16 ounces cream cheese, softened
02 -
1–2 tablespoons Worcestershire sauce
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon onion powder
05 -
3 green onions, finely chopped
06 -
8 ounces fresh white cooked crabmeat, flaked or diced
→ Assembly
07 -
8 to 10 egg roll wrappers
→ Frying
08 -
Vegetable oil, for deep-frying
# Step-by-Step Guide:
01 -
In a food processor, combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions. Process until smooth and fully blended. Fold in the crabmeat until evenly incorporated.
02 -
Arrange one egg roll wrapper with a corner facing you. Spoon approximately 3 rounded tablespoons of the filling in a horizontal line across the center. Fold the close corner over the filling and tuck it securely. Fold in the sides, then roll tightly toward the far corner, sealing the tip with a small amount of water.
03 -
Heat vegetable oil in a deep heavy saucepan or stockpot to 375°F. Fry 2 or 3 assembled egg rolls at a time for 1 to 2 minutes until golden brown, allowing the oil to regain temperature between batches.
04 -
Transfer fried egg rolls to a plate lined with paper towels to absorb excess oil. Serve hot for optimal crispiness.
# Additional Notes:
01 -
For a milder flavor, start with one tablespoon Worcestershire sauce and add more to taste. Ensure oil returns to 375°F between batches for best texture.