Description
Crispy Crab Rangoon Rolls are a delicious twist on the classic crab rangoon appetizer — creamy crab and cream cheese filling wrapped in an egg roll wrapper and fried or baked to golden perfection.
Ingredients
- 8 oz cream cheese, softened
- 8 oz imitation crab meat, finely chopped
- 2 green onions, finely sliced
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/2 tsp soy sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 10–12 egg roll wrappers
- Oil for frying (vegetable or canola)
- Sweet and sour sauce or sweet chili sauce, for dipping
Instructions
- In a medium mixing bowl, combine cream cheese, chopped crab, green onions, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper. Mix until smooth and well blended.
- Lay one egg roll wrapper on a clean surface with a corner facing you (diamond shape).
- Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper.
- Fold the bottom corner up over the filling, fold in the sides, and roll tightly toward the top corner. Seal the edge with a dab of water.
- Repeat with remaining wrappers and filling.
- Heat oil in a deep skillet or pot to 350°F (175°C).
- Fry the rolls in batches for 2–3 minutes per side, or until golden brown and crispy. Drain on paper towels.
- Serve hot with sweet and sour or sweet chili dipping sauce.
Notes
- Can be air-fried at 375°F for about 8–10 minutes, turning halfway through.
- Seal edges tightly to prevent filling from leaking during frying.
- Use real crab meat for a richer flavor, if desired.
- Freeze uncooked rolls for up to 1 month; fry directly from frozen, adding 1–2 minutes to cook time.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-American