Crab Rangoon Egg Rolls
These Crab Rangoon Egg Rolls combine the creamy, savory goodness of crab rangoon with the satisfying crunch of an egg roll. Perfect for any gathering or as a special treat!
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ½ lb fresh white cooked crabmeat, flaked or diced
- 1–2 tablespoons Worcestershire sauce
- 3 green onions, chopped
- 2 8-ounce boxes cream cheese, softened
- 8–10 egg roll wrappers
- Vegetable oil for frying
Instructions
- Prepare the Filling: In a food processor, pulse together the cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions until smooth. Fold in the flaked or diced crab meat by hand until well combined.
- Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with a corner pointing towards you. Place about three rounded tablespoons of the crab mixture in the center, shaping it into a short horizontal line. Fold the corner nearest you over the filling, tucking it in snugly. Fold in the sides and roll the wrapper tightly. Use a dab of water to seal the tip. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls: Heat vegetable oil in a heavy stockpot or saucepan to 375°F. Fry the egg rolls in batches of 2-3 for 1-2 minutes, or until they are golden brown and crispy. Ensure the oil returns to temperature between batches. Transfer fried egg rolls to paper towels to drain excess oil.
- Serve: Enjoy the Crab Rangoon Egg Rolls warm, on their own or with your favorite dipping sauce.
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg