Crab Rangoon Egg Rolls
A crisp and savory spin on the classic appetizer, these Crab Rangoon Egg Rolls feature a creamy, seasoned crab filling wrapped in golden-fried egg roll wrappers. Perfectly crisp on the outside with a luscious seafood filling inside, these rolls bring together rich flavor and satisfying texture.
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Servings: 8
Ingredients
- 1/2 teaspoon onion granules
- 8 pre-cooked egg roll wrappers large size
- Neutral oil such as vegetable for deep frying
- 16 oz block of softened cream cheese
- 8 oz fully cooked crab meat gently shredded
- 1/2 teaspoon garlic seasoning powder
- 3 finely chopped green onions
- 2 tablespoons Worcestershire sauce
Instructions
- Warm approximately two inches of frying oil in a heavy-bottomed pot or deep skillet and bring it to a steady 375°F.
- In a sizable bowl, blend the softened cream cheese with Worcestershire sauce, garlic powder, onion powder, and diced green onions using an electric hand mixer until the texture becomes uniformly creamy. Gently incorporate the flaked crab meat into the mixture.
- Place all egg roll wrappers flat on a sanitized work surface. Spoon an equal portion of the crab and cheese mixture onto the center of each wrapper. Mold the filling into a cylindrical shape. Fold the edges inward, then roll tightly into a log. Use a small amount of water to moisten the overlapping edges and ensure the roll is sealed completely.
- Using caution, lower a few of the prepared rolls into the hot oil. Fry in batches, turning as needed, until each roll achieves a uniformly golden and crisp exterior. Transfer to a paper towel-lined tray or a wire rack to drain off residual oil.
- Serve immediately while hot, accompanied by your choice of dipping sauces.