Crab Rangoon Egg Rolls Recipe
Crunchy, golden-fried Crab Rangoon Egg Rolls filled with a creamy mixture of fresh crab meat, cream cheese, garlic, and green onions. Perfect as a savory appetizer served with spicy Thai chili sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 9 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Scale
Filling
- 8 oz crab meat, (not canned)
- 8 oz cream cheese, (at room temperature)
- 1 clove garlic, (minced)
- 1 green onion, (thinly sliced)
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1 dash lemon juice
For Assembling and Frying
- 9 Egg Roll Wraps
- ½ stick Butter (melted)
- 2 cups vegetable oil (for frying)
- Thai Chili Sauce, (for dipping)
Instructions
- Prepare the Filling: In a large mixing bowl, combine the cream cheese, minced garlic, thinly sliced green onion, Worcestershire sauce, salt, lemon juice, and fresh crab meat. Use a hand mixer or stand mixer to blend everything together until smooth and well incorporated.
- Prepare the Egg Roll Wraps: Lay out the egg roll wraps on a flat surface. Using a basting brush, coat the edges of each wrap with melted butter. This will help the wraps seal shut during rolling and frying.
- Fill and Roll the Egg Rolls: Place about 2 tablespoons of the crab filling mixture in the center of each egg roll wrap. Fold the corner closest to you over the crab filling, then fold in the two sides, and roll tightly to seal the egg roll.
- Heat the Oil: Pour vegetable oil into a skillet and heat it over high heat until it is hot enough for frying (about 350°F or until a small piece of egg roll sizzles immediately upon contact).
- Fry the Egg Rolls: Carefully place one to three egg rolls in the hot oil, making sure not to overcrowd the skillet. Fry each side for 1 to 2 minutes or until the egg rolls are golden brown and crispy.
- Drain the Egg Rolls: Remove the fried egg rolls from the oil using a slotted spoon or tongs. Allow any excess oil to drip off by placing them on a paper towel-lined plate.
- Serve: Serve the crispy Crab Rangoon Egg Rolls warm with Thai chili sauce for dipping. Enjoy!
Notes
- Use fresh crab meat rather than canned for the best texture and flavor.
- Do not overfill the egg rolls to avoid breaking during frying.
- Maintain oil temperature for even frying and to prevent greasiness.
- You can prepare the crab mixture in advance and refrigerate before assembling.
- Butter on the edges helps seal the egg rolls securely.
- Serve immediately for the best crispness.
Keywords: Crab Rangoon, Egg Rolls, Appetizer, Fried Crab Egg Rolls, Asian Appetizer, Cream Cheese Crab Rolls, Thai Chili Sauce
Find it online: https://cookwithruby.com/crab-rangoon-egg-rolls-recipe/
