Crab Rangoon Egg Rolls
Crab Rangoon Egg Rolls are crispy treats stuffed with crab, cream cheese, green onions and the perfect blend of spices.
Servings: 24 rolls
Calories: 131kcal
Equipment
- 1 frying pan or dutch oven
- 1 MIxing Bowl
Ingredients
- 8 ounces cream cheese room temperature
- 300 grams imitation crab or real crab meat shredded and cut
- 2 teaspoon Worcestershire sauce
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup green onions chopped
- Salt to taste
- Pepper to taste
- Egg roll wrappers
Instructions
- In a large mixing bowl, combine the room temperature cream cheese, shredded crab meat, Worcestershire sauce, and soy sauce.
- Add the garlic powder, onion powder, and chopped green onions. Season with salt and pepper to taste.
- Mix until all ingredients are well combined and the mixture is smooth.
- Lay out an egg roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond shape).
- Place a heaping tablespoon of the crab Rangoon filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides.
- Roll the wrapper tightly away from you, sealing the top corner with a dab of water to secure the egg roll.
- FRIED: Heat about 2 inches of oil in a deep frying pan or dutch oven to 350°F (175°C).
- Carefully add the egg rolls to the hot oil in batches, ensuring not to overcrowd the pan.
- Fry for 3-5 minutes, turning occasionally, until the egg rolls are golden brown and crispy.
- Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- AIR FRIED: Preheat your air fryer to 375°F (190°C) for about 3-5 minutes.
- Lightly spray or brush the egg rolls with cooking oil.
- Arrange the egg rolls in a single layer in the air fryer basket, ensuring they are not touching.
- Cook for 12-16 minutes, turning halfway through, until the egg rolls are golden brown and crispy.
- Serve warm with your choice of dipping sauces, such as sweet and sour chili sauce, spicy sriracha mayo, or sweet soy sauce
Notes
- Pre-chill the filling for at least 30 minutes: This prevents bursting during frying, allows the flavors to meld, and makes folding easier.
- Keep the wrappers covered: Egg roll wrappers dry out quickly. While you're working on one roll, cover the remaining wrappers with a damp paper towel or kitchen towel to prevent them from drying out. This will ensure they fold nicely without cracking.
- Use an ice cream scoop to measure the filling for faster preparation and perfectly uniform crab Rangoon egg rolls.
Nutrition
Calories: 131kcal | Carbohydrates: 15.7g | Protein: 6.2g | Fat: 5g | Saturated Fat: 3.2g | Cholesterol: 17mg | Sodium: 821mg | Potassium: 107mg | Fiber: 0.8g | Sugar: 7.1g | Iron: 1mg
