Crab Rangoon Egg Rolls are a delightful fusion of two beloved appetizers, combining the creamy, savory filling of crab rangoon with the crispy, golden exterior of an egg roll. This innovative twist not only offers a unique taste experience but also presents a perfect party snack, appetizer, or side dish that’s sure to impress guests. Whether you’re hosting a gathering, enjoying a family movie night, or simply craving something deliciously different, these egg rolls provide a mouthwatering blend of flavors and textures that celebrate the best of both worlds.
Why You’ll Love Crab Rangoon Egg Rolls:
- Unique Flavor Combination: Enjoy the rich, creamy filling of crab rangoon encased in a perfectly crispy egg roll wrapper.
- Versatile Serving Options: Serve as a standalone appetizer or pair with your favorite Asian-inspired dishes for a complete meal.
- Crowd-Pleaser: Ideal for entertaining, these egg rolls are sure to be a hit with both kids and adults alike.
- Customizable: Easily adjust the filling to suit your taste preferences or dietary needs.
Ingredients Notes For Crab Rangoon Egg Rolls:
- Crab Meat: Use canned crab meat for convenience or fresh lump crab meat for a more upscale version. For a budget-friendly alternative, imitation crab meat works well too.
- Cream Cheese: The base of the filling, ensuring a rich and creamy texture. Allow it to soften for easier mixing.
- Green Onions: Adds a hint of sharpness and color to the filling.
- Garlic and Worcestershire Sauce: Enhance the filling with depth of flavor and a slight tang.
- Egg Roll Wrappers: The key to achieving that crispy, golden exterior. Available at most grocery stores in the refrigerated section near produce or Asian ingredients.
- Oil for Frying: Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying.
Recipe Steps:
- Prepare the Filling: In a bowl, mix together the softened cream cheese, crab meat, chopped green onions, minced garlic, Worcestershire sauce, and any other desired seasonings until well combined.
- Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface, with one corner pointing towards you. Spoon a portion of the filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the final edge with a bit of water.
- Fry the Egg Rolls: Heat oil in a deep fryer or a large, deep skillet to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
- Serve: Serve the crab rangoon egg rolls hot, with sweet and sour sauce, soy sauce, or a homemade dipping sauce on the side.
Storage Options:
- Refrigerate: Store any leftover egg rolls in an airtight container in the refrigerator for up to 2 days.
- Reheat: Reheat in an oven or toaster oven at 375°F (190°C) until crispy and heated through
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup crab meat can use canned or fresh; if using imitation crab, chop finely
- 2 green onions finely chopped
- 1 garlic clove minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- Salt and pepper to taste
- 1 package egg roll wrappers about 12-15 wrappers
- Vegetable oil for frying
- Sweet and sour sauce or duck sauce for serving
Instructions
Make the Filling:
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In a medium bowl, combine the softened cream cheese, crab meat, green onions, minced garlic, Worcestershire sauce, and soy sauce. Mix until all ingredients are well incorporated. Season with salt and pepper to taste.
Assemble the Egg Rolls:
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Lay an egg roll wrapper on a clean, dry surface with one of the corners pointing towards you (diamond shape).
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Place about 2 tablespoons of the crab mixture on the wrapper closer to the corner nearest you.
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Fold the corner nearest you over the filling, tuck in the sides, and roll tightly to enclose the filling completely. Use a bit of water to seal the final corner of the wrapper.
Heat the Oil:
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In a large skillet or a deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
Fry the Egg Rolls:
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Fry the egg rolls in batches, being careful not to overcrowd the pan, for about 2-3 minutes on each side or until they are golden brown and crispy.
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Use a slotted spoon to remove the egg rolls from the oil and drain them on paper towels.
Serve:
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Serve the Crab Rangoon Egg Rolls hot with sweet and sour sauce or duck sauce for dipping.