Why Make This Recipe
Crab Rangoon Egg Rolls are a fun and tasty twist on the classic crab rangoon appetizer. Instead of little wontons, this recipe wraps the creamy filling in egg roll wrappers and fries them until they’re crispy and golden. It’s a great way to enjoy that delicious flavor in a bigger bite.
These egg rolls are perfect for parties, snacks, or even a fun dinner. The outside is crunchy, and the inside is soft, creamy, and full of flavor. You only need a few simple ingredients, and they cook up quickly in hot oil.
Making these at home is easy and satisfying. You get to control the ingredients, and they taste even better than takeout. Serve them with sweet and sour sauce or soy sauce for dipping — everyone will love them!
How to Make Crab Rangoon Egg Rolls
Ingredients:
- 1 (8 oz) package cream cheese, softened
- 1 (6 oz) can crab meat, drained and flaked
- 2 green onions, chopped
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 12 egg roll wrappers
- 1 tablespoon water
- Oil for frying
Directions:
- In a bowl, mix together the cream cheese, crab meat, green onions, Worcestershire sauce, and garlic until smooth.
- Lay out an egg roll wrapper. Place 2 tablespoons of the crab mix in the center.
- Wet the edges of the wrapper with water. Fold the sides in, then roll it up tightly like a burrito. Press to seal.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the egg rolls in batches for about 3–4 minutes, or until golden brown and crispy.
- Remove and drain on paper towels. Serve warm with your favorite dipping sauce.
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