Description
Bright, crunchy, and impossibly creamy, these Crab Rangoon Egg Rolls deliver everything you want in an appetizer: a crisp golden shell and a tangy-salty bite of crab and soy.
Ingredients
- 8 oz cream cheese, softened
- 8 oz fresh crab meat
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 16 wonton wrappers
- Oil for frying
- Sweet and sour sauce or your favorite dipping sauce for serving
Instructions
- Combine cream cheese, crab meat, green onions, garlic powder, soy sauce, and Worcestershire sauce in a mixing bowl until well blended.
- Lay a wonton wrapper on a flat surface, place about a tablespoon of filling in the center, moisten the edges with water, fold in half diagonally, and press to seal.
- Heat oil in a deep fryer or skillet over medium heat until it reaches about 350°F (175°C).
- Fry the egg rolls in batches until golden brown and crispy, about 3–4 minutes per side.
- Remove from oil and drain on paper towels. Serve hot with sweet and sour sauce or your favorite dipping sauce.
Notes
Maintain oil temperature while frying and avoid overcrowding for optimal crispness. Test one roll first to check seasoning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian