Crispy Crab Rangoon Egg Rolls
These crispy Crab Rangoon Egg Rolls are packed with creamy crab filling and wrapped in golden, crunchy egg roll wrappers. Perfect as party snacks or easy appetizers, this recipe is simple yet irresistibly delicious.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4-6 servings
Ingredients
– 1 cup cooked crab meat
– 4 oz cream cheese, softened
– 2 green onions, finely chopped
– 1 tsp soy sauce
– 1/2 tsp garlic powder
– 10-12 egg roll wrappers
– Vegetable oil, for frying
Instructions
1. In a bowl, mix crab meat, cream cheese, chopped green onions, soy sauce, and garlic powder until well combined.
2. Place one egg roll wrapper on a clean surface with a corner facing you.
3. Spoon about 2 tablespoons of the filling near the bottom corner.
4. Fold the bottom corner over the filling, fold in the sides, then roll tightly.
5. Moisten the top corner with water to seal the egg roll.
6. Heat oil in a deep fryer or skillet to 350°F (175°C).
7. Fry egg rolls in batches until golden and crispy, about 3-4 minutes.
8. Drain on paper towels and serve hot with dipping sauce.
Notes
Store leftover egg rolls in the refrigerator and reheat in an air fryer or oven to maintain crispiness. You can also freeze un-fried rolls for up to one month.