Crab Rangoon Egg Rolls

Introduction

Crab Rangoon Egg Rolls are a crispy, irresistible twist on the classic takeout favorite. They combine creamy, savory crab Rangoon filling with the crunchy texture of a golden-fried egg roll wrapper. Perfect as an appetizer, party snack, or game-day treat, these egg rolls are easy to make at home and taste just like your favorite restaurant version—if not better!

Ingredients

Instructions

Step 1: Prepare the Filling

In a food processor, pulse the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions until well combined. Transfer the mixture to a bowl and gently fold in the crabmeat, being careful not to break it up too much.

Step 2: Roll the Egg Rolls

Place an egg roll wrapper on a flat surface with one corner pointing toward you (diamond shape). Spoon about 3 rounded tablespoons of filling into the center, forming a short horizontal line.
Fold the bottom corner over the filling and tuck it snugly underneath. Fold in both sides, then roll tightly toward the top corner. Dab a little water on the final corner to seal the egg roll.

Step 3: Heat the Oil

Heat vegetable oil in a heavy stockpot or deep saucepan to 375°F (190°C).

Step 4: Fry and Drain

Fry the egg rolls in batches (2–3 at a time) for 1–2 minutes, or until golden brown and crispy. Remove and place on paper towels to drain excess oil. Allow the oil to return to temperature between batches.

Step 5: Serve

Serve warm with sweet and sour sauce, chili sauce, or your favorite dipping sauce.

Conclusion

These Crab Rangoon Egg Rolls are crunchy on the outside and rich, creamy, and flavorful on the inside. They’re simple to prepare yet impressive enough for entertaining. Whether you’re hosting guests or craving a restaurant-style appetizer at home, this recipe is sure to become a favorite!

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