Crab Rangoon Egg Rolls
These crispy, golden egg rolls are stuffed with a creamy crab filling that’s seasoned with garlic, green onions, and a dash of soy sauce. A perfect appetizer or snack for any occasion!
Ingredients
- 8 oz cream cheese softened
- 1 cup lump crab meat or imitation crab finely chopped
- 2 tablespoons green onions thinly sliced
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 12 pieces egg roll wrappers
- 1 egg beaten for sealing the wrappers
- 1 cup oil for frying or brushing if baking
Instructions
- In a bowl, mix the softened cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, and soy sauce until smooth and well combined.
- Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you. Place 1-2 tablespoons of the filling in the center.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly, sealing the edge with the beaten egg. Repeat with the remaining wrappers and filling.
- For frying: Heat oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes per side until golden brown and crispy.
- For baking: Preheat the oven to 400°F (200°C). Place the egg rolls on a baking sheet lined with parchment paper, brush with oil, and bake for 15-20 minutes, flipping halfway.
- For air frying: Place the egg rolls in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through.
- Serve the egg rolls hot with dipping sauces like sweet and sour sauce, soy sauce, or spicy mayo.
Nutrition
Serving: 1egg rollCalories: 200kcalCarbohydrates: 20gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 180mgFiber: 1gSugar: 3g
Tried this recipe?Let us know how it was!