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Crab Rangoon Egg Rolls

A delightful fusion of creamy, crab-filled goodness wrapped in a crispy shell, perfect for parties and gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: Asian, Fusion
Calories: 210
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 16 ounces cream cheese, softened to room temperature Ensure cream cheese is softened for smooth blending.
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 12 ounces lump crab meat, drained well
  • 1/3 cup green onions, thinly sliced
Wrapper Ingredients
  • 12 large egg roll wrappers Can be substituted with other wrappers if preferred.
  • Canola oil for frying Enough to fill fryer to fill line.
  • 1 large egg, room temperature Use for egg wash.
  • 1 teaspoon water Use for egg wash.
  • 1 to 2 tablespoons thinly sliced green onions, for garnish Optional.
  • Bottled sweet chili sauce for dipping Optional.

Method
 

Preparation
  1. Fill an electric deep fryer with enough canola oil to meet the fill line and heat it to 350°F.
  2. In a medium mixing bowl, combine the softened cream cheese, Worcestershire sauce, garlic powder, and onion powder until smooth.
  3. Gently fold in the lump crab meat and green onions.
  4. In a small bowl, whisk together the egg and water to create an egg wash.
Wrapping
  1. Lay an egg roll wrapper in a diamond shape on a clean surface.
  2. Brush the edges with egg wash, and place about 1.5 tablespoons of the crab mixture in the center.
  3. Fold the sides of the wrapper over the filling, then roll tightly to seal.
Cooking
  1. Fry the egg rolls in batches for 2-3 minutes, or until golden brown.
  2. Drain them on paper towels and garnish with additional green onions if desired.
  3. Serve with sweet chili sauce for dipping.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, flash freeze on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Reheat in the oven at 350°F for a crispy texture.