Crab Rangoon Egg Rolls
A delightful twist on a classic appetizer, combining creamy crab rangoon with crispy egg rolls for perfect gatherings or snacks.
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.
Notes
Store cooked egg rolls in an airtight container in the refrigerator for up to 2 days. To reheat, use an oven at 350°F for about 10 minutes. Uncooked egg rolls can be wrapped and stored in the freezer for up to 3 months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 12gProtein: 5gFat: 10gSaturated Fat: 4gSodium: 300mgFiber: 1gSugar: 1g
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