These Crab Rangoon Egg Rolls are a delicious twist on the classic appetizer! Filled with creamy, seasoned crab and crisped to golden perfection, they’re the perfect healthier alternative when you’re craving crab rangoon.
Ingredients
- 1 teaspoon garlic powder
- ½ lb crab meat, flaked and cooked
- ½ teaspoon onion powder
- 16 oz cream cheese, softened
- 3 green onions, chopped
- 1-2 tablespoons Worcestershire sauce
- 8 egg roll wrappers
- Oil for frying
Instructions
Step 1: Prepare the Filling
In a mixing bowl, combine the cream cheese, garlic powder, onion powder, Worcestershire sauce, and chopped green onions. Stir until smooth. Gently fold in the flaked crab meat until well combined.
Step 2: Fill and Wrap
Lay out the egg roll wrappers on a clean surface. Place about 3 tablespoons of the filling in the center of each wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Dab a little water along the final corner to seal the roll securely.
Step 3: Heat Oil for Frying
In a deep-sided pot or skillet, heat about 2-3 inches of oil to 375°F (190°C).
Step 4: Fry the Egg Rolls
Carefully place the egg rolls in the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Remove with tongs and drain on a paper towel-lined plate.
Serving Suggestions
Serve these Crab Rangoon Egg Rolls hot with sweet chili sauce or soy sauce for dipping. They’re a perfect party appetizer or a fun snack to enjoy at home!
Tip: For a lighter option, try baking them at 400°F for 15-20 minutes, flipping halfway through, or use an air fryer at 375°F for about 8-10 minutes.