Crab Rangoon Egg Rolls
User Reviews
5
Crab Rangoon Egg Rolls
Description
Crab Rangoon Egg Rolls transform the classic cream cheese and crab filling into a crisp, fried treat using egg roll wrappers. The recipe begins by blending softened cream cheese, freshly chopped green onions, Worcestershire sauce, garlic powder, and onion powder to create a smooth, seasoned mixture. Fresh crabmeat is folded in to add delicate seafood flavor and texture. Each egg roll wrapper is filled with a rolled log of this mixture, then sealed and deep fried in hot vegetable oil until all sides turn golden crisp. The frying develops a flaky, crunchy crust that contrasts with the creamy interior.
The flavor profile is savory and rich, with the combination of Worcestershire sauce and seasonings adding depth to the cream cheese and crab. The green onions contribute fresh sharpness, brightening the filling. Deep frying yields an appealing crunch that complements the soft filling inside.
These egg rolls are best served warm alongside dipping sauces such as sweet chili, soy sauce, or a tangy mustard dip. They make a versatile finger food suitable for parties, appetizers, or snacks. The recipe’s method allows the filling to remain soft and creamy while the exterior crisps evenly. Proper sealing of the wrappers before frying is important to prevent filling leakage during cooking.
Ingredients
- 16 ounces cream cheese softened
- 3 green onions chopped
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces crabmeat flaked, fresh, fully cooked
- 8 egg roll wrappers large wonton wrappers
- vegetable oil for frying
Instructions
- Preheat 2-inches of oil in a large pot to 375F.
- In a large mixing bowl, use an electric mixer to beat together the cream cheese, Worcestershire sauce, green onions, garlic powder, and onion powder until smooth. Stir in the crabmeat.
- Lay out 8 egg rolls wrappers on a clean surface. Scoop the crab mixture evenly into the center of each wrapper. Shape the filling into a log in the center. Fold in the sides and then roll up the egg roll (the egg roll wrap package may provide pictures that will help if you've never rolled an egg roll). Brush some water under the overlapping parts of the egg roll to seal the edges closed.
- Carefully lower a few of the egg rolls into the hot oil and deep fry in small batches until golden brown on all sides. Remove from the oil and place on paper towels or a wire cooling rack to drain off excess oil.
- Serve warm with dipping sauces of your choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 44mg | 15% |
| Sodium | 620mg | 26% |
| Potassium | 258mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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