Crab Rangoon Egg Rolls
Crab Rangoon Egg Rolls are a crispy appetizer filled with creamy crabmeat and cream cheese, fried to golden perfection. Perfect for parties or dinner sides!
Equipment
- 1 Mixing bowl Large
- 1 Skillet or fryer for frying at 350°F
Ingredients
Main ingredients
- 16 ounces cream cheese softened
- 3 green onions chopped
- 2 tablespoons Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 8 ounces fresh crabmeat flaked
- 8 egg roll wrappers large
- vegetable oil for frying
Instructions
Instructions
- Mix the cream cheese, green onions, Worcestershire sauce, garlic powder, and onion powder in a big bowl until well blended.
- Fold in the crabmeat gently to keep it chunky.
- Lay out an egg roll wrapper with a corner pointing to you. Spoon about two tablespoons of the filling near the center.
- Fold the nearest corner over the filling, then fold in the sides and roll up. Seal edge with water.
- Heat oil to 350°F (175°C). Fry the egg rolls 3–4 minutes per side until golden and crispy.
- Drain the egg rolls on paper towels and serve warm with dipping sauce.
Notes
Serve warm with your favorite dipping sauce. Leftover rolls can be reheated in an oven or air fryer for crispiness. You can freeze them raw or cooked and thaw before frying or reheating.