😋 Crab Rangoon Egg Rolls - Don’t LOSE This Recipe

Preparation Time: 20 minutes
Cooking Time: 5-7 minutes per batch
Servings: 10-12 egg rolls
Best Time to Serve: Ideal for appetizers, party snacks, or as a crispy side dish with an Asian-inspired meal.

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Ingredients

1. For the Crab Rangoon Filling:

• 8 oz cream cheese, softened (225g)

• 1/2 cup cooked crab meat (about 4 oz or 115g), chopped (you can use imitation crab if preferred)

• 1/4 cup green onions, finely chopped

• 2 tbsp soy sauce

• 1 tsp Worcestershire sauce

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp ground black pepper

• 1 tbsp lemon juice

• 1 tsp sugar (optional, for a slight sweetness)

2. For the Egg Rolls:

• 10-12 egg roll wrappers (typically found in the refrigerated section of most grocery stores)

• Vegetable oil for frying (enough for deep frying, about 2-3 cups)

• A bowl of water (for sealing the egg rolls)

3. For Dipping Sauce (optional):

• 1/4 cup sweet and sour sauce

• 2 tbsp soy sauce

• 1 tsp sriracha sauce (optional for a spicy kick)

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Instructions

🔹 Step 1: Prepare the Crab Rangoon Filling

1. In a medium-sized bowl, combine the softened cream cheese, cooked crab meat, and chopped green onions.

2. Stir in the soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, lemon juice, and sugar (if using). Mix until all the ingredients are fully incorporated, and the filling is smooth. You want the filling to have a creamy texture with a little bit of texture from the crab and green onions.

3. Set the filling aside while you prepare the egg rolls.

🔹 Step 2: Assemble the Egg Rolls

1. Lay an egg roll wrapper on a clean, flat surface, like a cutting board or countertop. Place the wrapper so that it forms a diamond shape, with one corner pointing towards you.

2. Spoon about 1 ½ to 2 tablespoons of the crab rangoon filling into the center of the wrapper. Don’t overfill the wrapper to prevent it from tearing.

3. Fold the bottom corner of the wrapper over the filling, then fold in the side corners. Roll the egg roll tightly away from you, making sure the filling is secured.

4. Before sealing the top edge of the wrapper, dip your finger into the bowl of water and wet the top edge of the wrapper to help seal it shut.

5. Repeat the process with the remaining egg roll wrappers and crab rangoon filling.

🔹 Step 3: Fry the Egg Rolls

1. In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C). If using a skillet, make sure the oil is about 2-3 inches deep to allow the egg rolls to float and cook evenly.

2. Once the oil is hot, carefully lower the egg rolls into the oil, a few at a time, ensuring not to overcrowd the pan.

3. Fry the egg rolls for about 3-4 minutes per side, or until golden brown and crispy. Turn them occasionally to ensure they cook evenly on all sides.

4. Once crispy, remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

🔹 Step 4: Prepare the Dipping Sauce (Optional)

1. In a small bowl, combine the sweet and sour sauce, soy sauce, and sriracha sauce (if using). Stir until smooth. This will be a great dipping sauce to complement the flavors of the egg rolls.

🔹 Step 5: Serve and Enjoy

1. Serve the freshly fried Crab Rangoon Egg Rolls with the dipping sauce on the side for extra flavor.

2. Enjoy the crispy, creamy, and flavorful combination in every bite!

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Tips for the Perfect Crab Rangoon Egg Rolls

• Wrapping Technique: Make sure to roll the egg rolls tightly to avoid the filling spilling out during frying. Be gentle but firm when sealing the edges to ensure they stay intact.

• Frying Temperature: Keep the oil temperature at 350°F (175°C) to ensure the egg rolls become crispy without absorbing too much oil. If the oil is too hot, the outside may burn before the inside is fully cooked.

• Filling Variations: You can add a small amount of shredded carrots, water chestnuts, or a pinch of cayenne pepper to the filling for extra flavor and texture.

• Freezing: If you want to make a large batch of egg rolls in advance, you can freeze them before frying. Arrange them on a baking sheet and freeze for about an hour. Once frozen, store them in a ziplock bag or airtight container. To cook, fry directly from frozen, adding a few extra minutes to the cooking time.

• Healthier Option: If you want to make these egg rolls a little healthier, you can bake them instead of frying. Preheat the oven to 400°F (200°C), place the egg rolls on a greased baking sheet, and brush them lightly with oil. Bake for 12-15 minutes, flipping halfway through, until crispy and golden.

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Calories (estimated)

• 1 egg roll: ~150-180 kcal (depending on the amount of filling and oil absorbed during frying)

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Energy-Saving Tips

• Prepare the filling a day ahead and refrigerate it. When you're ready to make the egg rolls, simply assemble and fry.

• If you don't have a deep fryer, you can use a regular skillet or even an air fryer for a lighter version of this recipe.

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Who Would Enjoy This?

• Anyone who loves crispy, savory appetizers with a creamy filling.

• Perfect for people who enjoy the classic flavors of crab rangoon but want something a little different.

• Ideal for parties, potlucks, or as a fun starter to a meal.