Introduction:
Crab Rangoon egg rolls combine the creamy, savory goodness of crab Rangoon with the crispy crunch of egg rolls, creating a delicious fusion of flavors that’s perfect as an appetizer or snack. These golden-brown treats are filled with a creamy crab mixture, seasoned with the perfect blend of spices, and wrapped in crispy egg roll wrappers. Whether you’re hosting a party or simply craving something indulgent, this recipe will surely impress your guests and satisfy your taste buds. Let’s dive into how you can make these irresistible crab rangoon egg rolls from scratch!
Ingredients:
For the Filling:
8 oz cream cheese (softened)
4 oz imitation crab meat or real crab meat (finely chopped)
1/4 cup green onions (chopped)
1-2 cloves garlic (minced)
1 tsp soy sauce
1/2 tsp ginger (grated or ground)
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
12 egg roll wrappers
For Frying:
Vegetable oil (for deep frying)
For Dipping Sauce (optional):
Sweet chili sauce or soy sauce
Instructions:
1. Prepare the Filling:
In a medium-sized mixing bowl, combine the softened cream cheese, finely chopped crab meat (or imitation crab), green onions, minced garlic, soy sauce, ginger, Worcestershire sauce, salt, and pepper. Stir everything together until well mixed and smooth. This will be your crab Rangoon filling.
2. Assemble the Egg Rolls:
Lay an egg roll wrapper on a flat surface, ensuring one corner is facing you (in a diamond shape).
Place about 2 tablespoons of the crab filling in the center of the wrapper.
Fold the bottom corner over the filling, then fold the two side corners inward. Roll tightly to seal, brushing a little water on the top corner to seal it completely. Repeat with the remaining wrappers and filling.
3. Heat the Oil:
In a large pot or deep skillet, heat vegetable oil over medium-high heat. The oil should be about 350°F (175°C). You can test if the oil is hot enough by dropping a small piece of egg roll wrapper in the oil—if it bubbles and floats to the top, it’s ready.
4. Fry the Egg Rolls:
Carefully place the egg rolls in the hot oil, being sure not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally until golden brown and crispy.
Remove the egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
5. Serve and Enjoy:
Serve the crab Rangoon egg rolls hot with a side of sweet chili sauce, soy sauce, or your favorite dipping sauce. They’re crispy on the outside with a creamy, flavorful filling inside—perfect for dipping!
Tips for Serving and Storing:
Serving Suggestions:
These egg rolls make a great appetizer or finger food for parties, game nights, or family gatherings. Serve them with a dipping sauce like sweet chili sauce, soy sauce, or even a tangy lemon dipping sauce for added flavor.
Pair them with a side of Asian-style slaw or steamed veggies for a complete meal.
Storage Tips:
Leftover egg rolls can be stored in an airtight container in the fridge for up to 2-3 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness.
For longer storage, you can freeze the un-fried egg rolls before cooking. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a ziplock bag and store in the freezer for up to 3 months. When ready to eat, fry them directly from the freezer—no need to thaw.
Variants:
Vegetarian Crab Rangoon Egg Rolls:
the rest on next page
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