creamy Crab Rangoon Egg Rolls

 

crispy, creamy Crab Rangoon Egg Rolls recipe for you! 🦀✨

📝 Ingredients:

1 package egg roll wrappers

8 oz cream cheese, softened

1 cup imitation crab meat (or real crab), finely chopped

2 green onions, finely sliced

1 garlic clove, minced

1 tsp Worcestershire sauce

1 tsp soy sauce

½ tsp sugar

¼ tsp salt (to taste)

¼ tsp black pepper

Cooking oil (for frying or brushing if baking/air frying)

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🥣 Filling:

1. In a bowl, combine cream cheese, crab, green onions, garlic, Worcestershire sauce, soy sauce, sugar, salt, and pepper.

2. Mix until creamy and well blended.

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🥟 Assembly:

1. Lay one egg roll wrapper on a flat surface with a corner pointing toward you (diamond shape).

2. Place 2–3 tablespoons of filling in the center.

3. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly toward the top corner.

4. Seal edge with a little water.

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🍳 Cooking:

Fry Method:

Heat oil to 350°F (175°C).

Fry egg rolls in batches 3–4 minutes, until golden brown and crispy.

Drain on paper towels.

Air Fryer Method:

Spray egg rolls with cooking spray or brush with oil.

Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.

Oven Method:

Brush with oil or spray cooking spray.

Bake at 400°F (200°C) for 12–15 minutes, flipping once.

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🍯 Dipping Sauce:

Serve with sweet chili sauce, duck sauce, or soy sauce for dipping.

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