Crab Rangoon Egg Rolls 2
Crab Rangoon Egg Rolls 2 is a crispy, golden-fried fusion appetizer combining creamy crab rangoon filling with crunchy egg roll wrappers. Perfect as a seafood dish for parties or family dinners!
Ingredients
- 8 oz cream cheese softened
- 4 oz imitation crab meat finely chopped (or substitute fresh lump crab)
- 2 green onions thinly sliced
- 1 tsp soy sauce low-sodium optional
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- salt and pepper to taste
- 12 egg roll wrappers
- 1 egg white or water, for sealing wrappers
- vegetable oil for frying
Instructions
- In a bowl, soften cream cheese until smooth, then stir in chopped crab meat, green onions, soy sauce, garlic powder, and ginger until fully combined.
- Season the mixture with salt and pepper, then taste and adjust the soy sauce or spices for perfect balance.
- Cover the bowl and refrigerate for at least 15 minutes to firm up the filling, making it easier to roll.
- Lay an egg roll wrapper in diamond shape, place about 2 tablespoons of chilled filling in the center, fold in sides, then roll tightly, sealing edges with egg white.
- In a deep skillet or pot, heat 2 inches of oil to 350°F; test with a small piece of wrapper—it should bubble and float.
- Carefully add rolls in batches, frying 8-10 minutes until golden brown, turning occasionally for even crisping.
- Remove with a slotted spoon and drain on paper towels to maintain crunch.
- Serve hot with sweet chili sauce or your favorite dipping sauces for the best experience.
Notes
For a healthier version, bake rolls at 400°F for 12-15 minutes, flipping halfway through. Leftovers can be reheated in an air fryer at 350°F for 3-4 minutes.
Nutrition
Calories: 150kcal
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