why make this recipe
Crab Rangoon Egg Rolls are a delightful twist on a classic appetizer. They combine the creamy goodness of crab rangoon with the crispy texture of egg rolls, making them perfect for gatherings or as a tasty snack. These egg rolls are easy to make and offer a burst of flavor in every bite. Whether you’re hosting a party or just craving something special, this recipe is sure to please.
how to make Crab Rangoon Egg Rolls
Ingredients :
- 2 (8 oz) boxes cream cheese
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1⁄2 tsp onion powder
- 3 green onions, chopped
- 1 lb fresh crabmeat, flaked
- 10 egg roll wrappers
- Vegetable oil for frying
Directions :
1️⃣ In a food processor, blend cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions until smooth. Stir in crab meat.
2️⃣ Place an egg roll wrapper with a corner facing you. Add 3 rounded tablespoons of filling to the center. Fold the closest corner over the filling, tuck it in, then fold in the sides and roll tightly, sealing with water.
3️⃣ Heat oil in a pot to 365°F. Fry egg rolls 2-3 at a time for 1-2 minutes until golden brown. Drain on paper towels.
4️⃣ Serve warm and enjoy! 🌟
how to serve Crab Rangoon Egg Rolls
Serve the Crab Rangoon Egg Rolls warm. They pair well with sweet and sour sauce or soy sauce for dipping. You can also arrange them on a platter with some sliced green onions or sesame seeds on top for a nice presentation. These egg rolls make a fantastic appetizer or a fun snack any time of the day.
how to store Crab Rangoon Egg Rolls
If you have leftovers, store the cooked egg rolls in an airtight container in the refrigerator for up to 2 days. To maintain their crispy texture, you can reheat them in an oven at 350°F for about 10 minutes. Uncooked egg rolls can be wrapped tightly in plastic wrap and stored in the freezer for up to 3 months. Just fry them straight from the freezer when you are ready to enjoy!
tips to make Crab Rangoon Egg Rolls
- Make sure to seal the egg rolls tightly to prevent the filling from leaking during frying.
- If you can’t find fresh crabmeat, you can use canned crab meat, just make sure to drain it well.
- Experiment with adding other ingredients like spinach or cream cheese for extra flavor.
variation (if any)
You can customize the filling by adding shredded carrots, bell peppers, or even cheese for a different taste. For a spicy kick, consider adding a bit of sriracha or chili sauce to the cream cheese mixture.
FAQs
Can I make Crab Rangoon Egg Rolls ahead of time?
Yes, you can prepare the filling and wrap the egg rolls ahead of time. Store them in the fridge for a few hours or freeze them for later frying.
What type of oil is best for frying egg rolls?
Vegetable oil is a great choice for frying egg rolls because it has a high smoke point and a neutral flavor.
Can I bake these egg rolls instead of frying?
Yes, you can bake them. Brush the egg rolls with oil and bake in a preheated oven at 400°F for about 20-25 minutes until golden and crispy.
Crab Rangoon Egg Rolls
Ingredients
Filling Ingredients
- 2 boxes cream cheese 8 oz each
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 stalks green onions, chopped
- 1 pound fresh crabmeat, flaked
Egg Roll Components
- 10 pieces egg roll wrappers
Instructions
Preparation
- In a food processor, blend cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions until smooth. Stir in crab meat.
- Place an egg roll wrapper with a corner facing you. Add 3 rounded tablespoons of filling to the center. Fold the closest corner over the filling, tuck it in, then fold in the sides and roll tightly, sealing with water.
Cooking
- Heat oil in a pot to 365°F. Fry egg rolls 2-3 at a time for 1-2 minutes until golden brown. Drain on paper towels.
Serving
- Serve warm and enjoy with sweet and sour sauce or soy sauce for dipping.