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Crispy Crab Rangoon Egg Rolls – Easy Appetizer Recipe with Cream Cheese & Crab

  • Author: Mary

Ingredients

Scale

  • 15 egg roll wrappers

  • 1 cup chopped imitation crab

  • 12 oz (1½ blocks) cream cheese, softened

  • 2 green onions, sliced

  • ½ tsp sesame oil

  • 1 tbsp soy sauce

  • 1 tsp Worcestershire sauce

  • 1 tsp sugar

  • ½ tsp garlic powder

  • Salt and pepper, to taste

  • Neutral oil (vegetable or canola) for frying

  • Sweet chili sauce, for dipping

Instructions

 

  1. Make the filling: In a medium bowl, mix together cream cheese, imitation crab, green onions, sesame oil, soy sauce, Worcestershire sauce, sugar, garlic powder, salt, and pepper until smooth and combined.

  2. Fill the wrappers: Place an egg roll wrapper on a flat surface in a diamond shape. Spoon 1–2 tablespoons of filling across the center. Fold the bottom corner up, fold in the sides, and roll up tightly. Seal the top corner with water.

  3. Heat the oil: Pour 2 inches of oil into a skillet or deep pot and heat to 350°F.

  4. Fry: Fry egg rolls in batches, turning occasionally, for 2–3 minutes per side or until golden brown.

  5. Drain and serve: Remove from oil and place on a paper towel-lined plate. Serve hot with sweet chili sauce.

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Find it online: https://tastykitchendelight.com/crispy-crab-rangoon-egg-rolls-easy-appetizer-recipe-with-cream-cheese-crab/