Crab Rangoon Egg Rolls
Crispy egg rolls filled with rich cream cheese and tender crab meat, served with a sweet and tangy dipping sauce.
Servings: 12 pieces
Calories: 120kcal
Ingredients
For the Filling
- 8 oz cream cheese, softened This creamy delight serves as the heart of the filling.
- 1 cup imitation crab or lump crab meat Tender and succulent.
- 2 green onions, finely sliced Adds a vibrant crunch.
- 1 tsp Worcestershire sauce Enhances the flavor.
- 1/2 tsp garlic powder Adds warmth and depth.
- 1/2 tsp onion powder Offers a sweet, slightly smoky essence.
- 1/4 tsp salt Balances the flavors.
- 12 egg roll wrappers Encapsulate the filling.
- 1 large egg, beaten For sealing the egg rolls.
- Vegetable oil Essential for frying.
For Dipping Sauce
- 1/4 cup sweet chili sauce Sweet with a hint of heat.
- 1 tbsp soy sauce Adds savory depth.
- 1 tsp honey Enhances the flavors.
Instructions
Preparation
- Place softened cream cheese in a mixing bowl. Add the chopped imitation or lump crab meat, finely sliced green onions, Worcestershire sauce, garlic powder, onion powder, and salt. Mix until smooth and creamy.
Assembly
- Lay out an egg roll wrapper diagonally. Spoon about 2 tablespoons of the crab mixture in the center. Brush the edges with the beaten egg and roll tightly, folding in the sides.
Fry Until Golden
- Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the egg rolls for about 2-3 minutes on each side until golden-brown. Remove and place on paper towels to drain excess oil.
Serve & Enjoy
- Mix the sweet chili sauce, soy sauce, and honey for the dipping sauce. Serve the egg rolls with the sauce and enjoy.
Notes
For healthier options, bake the egg rolls instead of frying. You can also add vegetables or use lighter alternatives for cream cheese.