Description
Crab Rangoon Egg Rolls are the ultimate appetizer – creamy crab filling in a crispy shell, perfect for any gathering! Quick, easy, and packed with flavor, these bite-sized treats will impress at holiday parties, game days, and beyond. Make a batch, serve warm, and watch them disappear!
Ingredients
Scale
- 2 (8-ounce) boxes cream cheese, softened
- 1–2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 green onions, chopped
- 1/2 lb fresh white cooked crabmeat, flaked or diced
- 8–10 egg roll wrappers
- Vegetable oil, for frying
Instructions
- Prepare the Filling: In a food processor, combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions. Pulse until smooth. Stir in the crab meat by hand.
- Assemble the Egg Rolls: Place an egg roll wrapper on a flat surface with one corner facing you. Spoon 3 tablespoons of filling in the center, creating a horizontal shape. Fold the bottom corner up, tuck in the sides, and roll tightly. Seal with water.
- Fry the Egg Rolls: Heat oil to 375°F. Fry 2–3 egg rolls at a time for 1–2 minutes until golden. Let oil reheat between batches. Drain on paper towels.
- Serve: Serve warm with your favorite dipping sauce.
Notes
- For best flavor, use fresh crab such as King, Snow, or Blue Crab. Canned crab or imitation crab (chopped finely) works as a substitute.
- Soften cream cheese to room temperature for easier mixing.
- Maintain consistent oil temperature with a candy thermometer for best frying results.
- Add 1/2 tablespoon of sugar or mirin to the filling for a hint of sweetness, if desired.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 67 kcal
- Sugar: 0.3 g
- Cholesterol: 13 mg