These Crab Rangoon egg rolls are a crispy, golden twist on the classic appetizer! Stuffed with a creamy, cheesy crab filling and fried to perfection, they’re the ultimate party snack or indulgent treat. Serve with sweet chili sauce or soy sauce for dipping, and watch them disappear in no time!
Ingredients
- 8 egg roll wrappers
- 8 oz cream cheese, softened
- 1 cup imitation crab, finely chopped (or real crab meat)
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1/2 tsp soy sauce
- Vegetable oil (for frying)
Instructions
- Prepare the Filling: In a mixing bowl, combine cream cheese, chopped crab, green onions, garlic powder, and soy sauce. Mix until smooth and well blended.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner facing you (like a diamond).
- Place about 2 tablespoons of filling in the center.
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner, sealing the edge with a dab of water. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
- Serve: Let cool slightly, then serve hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Tips for the Best Crab Rangoon Egg Rolls
- Baking Option: Spray the assembled egg rolls lightly with cooking spray and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- Air Fryer Option: Air fry at 375°F (190°C) for 8-10 minutes, shaking halfway through, until golden and crispy.
- Seal Well: Ensure the edges are sealed tightly with water to prevent filling from leaking during frying.
- Customize: Add a splash of Worcestershire sauce or a pinch of sugar to the filling for extra flavor.
Nutrition Information (Per Serving)
- Calories: 250
- Protein: 6g
- Carbohydrates: 20g
- Fat: 16g
- Fiber: 1g
- Sodium: 320mg
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