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Crab Rangoon Egg Rolls

Crispy Crab Rangoon Egg Rolls for an Irresistible Snack

These Crab Rangoon Egg Rolls are a crunchy, flavorful appetizer that combines real crab meat and cream cheese for a delightful snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 egg rolls
Course: Appetizers
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 8 ounces cream cheese use full-fat for best results
  • 1 tablespoon Worcestershire sauce can substitute with soy sauce
  • 1 teaspoon garlic powder fresh garlic can be used but adjust the quantity
  • 1 teaspoon onion powder can be substituted with minced fresh onion
  • 1 cup chopped green onions chopped chives can be used as an alternative
  • 1 cup fresh cooked crab meat finely chopped imitation crab can also work
Wrapping
  • 1 package egg roll wrappers found in the refrigerated section
Frying
  • 2 inches vegetable oil canola or peanut oil can also work well

Equipment

  • Deep fryer
  • Food Processor
  • slotted spoon
  • Candy thermometer

Method
 

Preparation Steps
  1. In a food processor, combine cream cheese, Worcestershire sauce, garlic powder, and onion powder. Pulse until smooth and well-mixed.
  2. Gently fold in chopped crab meat and green onions until evenly distributed.
  3. Lay an egg roll wrapper on a clean surface, spoon three rounded tablespoons of the mixture into the center. Fold and seal tightly.
  4. Heat vegetable oil in a deep fryer to 375°F, maintaining the temperature with a candy thermometer.
  5. Fry prepared egg rolls in batches for 2-3 minutes until golden brown and crispy, then drain on paper towels.
  6. Serve warm with sweet and sour sauce or soy sauce for dipping.

Nutrition

Serving: 1egg rollCalories: 150kcalCarbohydrates: 12gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These egg rolls can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat in the oven for best crispiness.

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