Crab Rangoon Egg Rolls
These Crab Rangoon Egg Rolls combine creamy crab rangoon filling with crispy deep-fried wrappers for a Chinese fusion appetizer that’s perfect for parties, game days, or weeknight snacks!
Ingredients
- 8 ounces cream cheese softened
- 8 ounces imitation crab meat flaked
- 2 stalks green onions thinly sliced
- 1 clove garlic minced
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper freshly ground
- 1 package egg roll wrappers (12–18 wrappers)
- 1 large egg beaten, for sealing
- 2 cups vegetable oil for deep-frying
- 0.5 cup sweet chili sauce for dipping (optional)
Instructions
- In a mixing bowl, combine softened cream cheese, flaked crab meat, sliced green onions, minced garlic, Worcestershire sauce, salt, and pepper until smooth.
- Lay out egg roll wrappers in a diamond shape, brush edges with beaten egg, and place 2 tablespoons of filling in the center.
- Fold the bottom corner up, tuck in the sides, roll tightly, and seal with egg wash for a snug, leak-proof roll.
- Heat oil in a deep pot or fryer to 350°F (175°C) using a thermometer for precise frying temperature.
- Fry 4–6 egg rolls at a time for 3–4 minutes, turning occasionally, until golden brown and crisp.
- Transfer cooked egg rolls to a paper-towel-lined plate to absorb excess grease and maintain crispiness.
- Arrange on a platter and serve immediately with sweet chili sauce or your favorite dipping sauce.
Notes
For a lighter twist, air-fry at 375°F for 10–12 minutes, flipping halfway. Leftovers keep 1–2 days in the fridge.
Nutrition
Calories: 150kcal
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