Shrimp & Crab Rangoon Egg Rolls
These delightful egg rolls combine shrimp and crab with cream cheese and green onions, all wrapped in a crispy shell, making them the perfect appetizer for any gathering.
Servings: 6 servings
Calories: 150kcal
Ingredients
For the Filling
- 8 oz cream cheese, softened Creates a luscious base for the filling.
- 1/2 lb shrimp, finely chopped Adds a succulent seafood flavor.
- 1/2 lb crab meat (fresh or canned) Elevates the dish to gourmet status.
- 2 green onions, sliced thin Offers freshness and brightness.
- 1 tsp Worcestershire sauce Enhances flavor with unique depth.
- 1/2 tsp garlic powder Adds warmth and richness.
- 12 egg roll wrappers Creates a delightful crunch.
- 1 egg white, lightly beaten Essential for sealing the egg rolls.
- Oil for deep frying Provides the perfect crunch.
- Sweet chili sauce, for dipping Ultimate accompaniment for flavor.
Instructions
Preparation
- In a large mixing bowl, combine the finely chopped shrimp, flaky crab meat, softened cream cheese, sliced green onions, Worcestershire sauce, and garlic powder. Mix until all ingredients are well-blended and creamy.
- Lay the egg roll wrappers flat on a clean surface and pour the beaten egg white into a small bowl for sealing.
Assembly
- Take about 2 tablespoons of the filling and place it in the center of an egg roll wrapper. Fold the bottom corner up over the filling, tuck in the sides, and roll tightly, sealing the top with egg white. Repeat until all wrappers are filled.
Cooking
- In a deep pan, heat oil to 350°F (175°C). Ensure sufficient oil for frying.
- Carefully add egg rolls to the hot oil in batches. Fry for 2-3 minutes per side or until golden brown and crispy. Drain on paper towels.
Serving
- Serve warm with sweet chili sauce or your favorite dipping sauce.
Notes
Tips and Tricks: Don't overfill the wrappers to avoid leaks, maintain consistent oil temperature to prevent greasy egg rolls, and test the cooking time of one egg roll first. You can add vegetables like shredded carrots for extra flavor.