Description
Crab Rangoon Egg Rolls bring a delightful twist to your appetizer spread, merging the crispy exterior of egg rolls with a creamy filling of crab and cream cheese. Each bite offers a satisfying crunch followed by savory richness, making them perfect for parties or cozy nights at home. Quick and easy to prepare, these crowd-pleasers will leave everyone craving more!
Ingredients
Scale
- 10 egg roll wrappers
- 8 oz lump crab meat
- 4 oz cream cheese (softened)
- 2 green onions (finely chopped)
- 1 tsp garlic powder
- 1 tsp soy sauce
- Vegetable oil (for frying)
Instructions
- In a medium bowl, combine softened cream cheese, crab meat, green onions, garlic powder, and soy sauce. Mix until well blended.
- Lay an egg roll wrapper flat and place about two tablespoons of filling in the center. Fold the bottom corner over the filling, tuck in both sides, and roll tightly to seal, using water on your fingers to secure edges.
- Heat vegetable oil in a large skillet to 350°F (175°C). Test readiness by dropping in a small piece of wrapper; it should sizzle.
- Fry egg rolls in batches until golden brown on all sides (approximately 3 minutes per side). Remove and drain on paper towels.
- Serve warm with sweet chili sauce or soy sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll (42g)
- Calories: 130
- Sugar: 0g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg
Keywords: For variation, substitute shrimp or vegetables instead of crab for different flavors. To bake instead of fry, preheat oven to 400°F (200°C) and bake for 15-20 minutes until golden brown.