Description
Crispy golden crab rangoon egg rolls marry creamy cheese filling with delicate crab in a perfectly crunchy wrapper. Irresistible Asian-inspired appetizers deliver rich flavors that will keep guests coming back for more crispy bites.
Ingredients
Scale
Main Protein and Dairy:
- 8 ounces (225 grams) cream cheese, softened
- 1 cup (120 grams) cooked crab meat (or imitation crab), finely chopped
- 1 egg, beaten (for sealing the wrappers)
Seasonings and Flavor Enhancers:
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- ½ teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
Wrapper and Frying Ingredients:
- 10–12 egg roll wrappers
- Vegetable oil, for frying
- Sweet chili sauce or duck sauce
Instructions
- Expertly blend softened cream cheese with delicate crab meat, finely chopped green onions, aromatic garlic powder, savory soy sauce, zesty Worcestershire sauce, and a pinch of salt and pepper until the mixture reaches a smooth, well-integrated consistency.
- Position an egg roll wrapper diagonally on a clean surface, creating a diamond shape. Spoon the prepared crab filling precisely in the center of the wrapper.
- Carefully fold the bottom point over the filling, then gently tuck in the side corners to create a snug envelope-like shape. Roll the wrapper tightly, ensuring a secure seal by brushing the final top corner with beaten egg.
- Prepare a deep skillet or heavy-bottomed pot by filling it with approximately two inches of vegetable oil. Heat the oil to a precise 350F (175C), using a cooking thermometer to confirm the ideal temperature.
- Carefully lower the assembled egg rolls into the hot oil, working in small batches to maintain optimal cooking temperature. Rotate the rolls periodically to ensure even, golden-brown coloration.
- Once the egg rolls achieve a crispy, rich golden exterior (approximately 2-3 minutes), remove them using a slotted spoon, allowing excess oil to drain on a paper towel-lined plate.
- Plate the freshly fried crab rangoon egg rolls while still warm, accompanied by a side of sweet chili sauce or classic duck sauce for dipping.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing, creating a silky filling that blends seamlessly.
- Pat crab meat dry before adding to prevent excess moisture from making egg rolls soggy, maintaining a crisp exterior.
- Use fresh green onions for a sharp, bright flavor that cuts through the rich, creamy filling, enhancing the overall taste profile.
- Seal egg roll wrappers completely to prevent oil from seeping in during frying, which helps achieve a perfectly golden, crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 10
- Calories: 210
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg