Description

When you need the perfect appetizer for game days, parties, or special celebrations, look no further than these Easy Crab Rangoon Egg Rolls. Filled with creamy cheese, fresh crab meat, and a delicious blend of spices, these crispy, golden egg rolls bring all the flavors of your favorite takeout right into your kitchen. They’re simple to make and packed with flavor, making them a guaranteed crowd-pleaser!

Ingredients

• 8 ounces fresh, cooked, and flaked crab meat
• 3 green onions, finely chopped
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons Worcestershire sauce
• 16 ounces cream cheese, softened
• 8 wonton wrappers or egg roll wraps
• Oil for frying
• Optional Additions & Variations:
• Sweeter Flavor: Add 1-2 teaspoons of granulated sugar to the filling for a touch of sweetness.
• Soy Sauce Substitute: If out of Worcestershire sauce, replace it with 2 teaspoons of soy sauce for a slightly saltier taste.
• Frozen Crab Meat: Fresh crab is ideal, but if using frozen crab, be sure to thaw and drain well before mixing.
• Baking Option: Instead of frying, brush the egg rolls with oil and bake at 375°F for 15-18 minutes, flipping halfway through, until golden brown.

Preparation Method

Heat about 2 inches of oil in a large pan, bringing it to a temperature of 350°F - 375°F.

In a large mixing bowl, combine the softened cream cheese, Worcestershire sauce, onion powder, garlic powder, and chopped green onions. Stir until smooth and well incorporated.

Gently fold in the flaked crab meat, ensuring it is evenly distributed throughout the mixture.

Lay out the egg roll wrappers on a clean, dry surface. Place a spoonful of the crab mixture into the center of each wrapper, shaping it into a log form.

Fold the sides of the wrapper in over the filling, then roll it up tightly. Dab a small amount of water along the seam to seal the egg roll securely.

Carefully place the egg rolls into the hot oil, seam side down. Fry until golden brown, turning occasionally to ensure even crispiness.

Once cooked, use a slotted spoon to remove the egg rolls from the oil and transfer them to a cooling rack lined with paper towels to drain excess oil.

Serve hot with your favorite dipping sauces, such as duck sauce, sweet and sour sauce, hot mustard, or soy sauce.

Tips and Conclusion

For extra crispiness, let the wrapped egg rolls rest for a few minutes before frying. This allows the wrapper to adhere better to the filling, preventing breakage while cooking.

These Easy Crab Rangoon Egg Rolls are crispy, creamy, and absolutely delicious. Whether you’re making them for a party or a fun homemade takeout night, they’re sure to be a hit. Want more restaurant-style appetizers at home? Check out our collection of easy and flavorful recipes!