Crab Rangoon Egg Rolls
These Crab Rangoon Egg Rolls blend crispy golden wrappers with a creamy, savory filling of imitation crab and cream cheese for an irresistible party appetizer or snack.
Ingredients
- 8 ounces imitation crab minced
- 4 ounces cream cheese softened
- 2 tablespoons green onions finely chopped
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sesame oil optional
- 18-20 egg roll wrappers
- vegetable oil for frying
- sweet chili sauce or duck sauce for dipping
Instructions
- In a bowl, stir together the minced imitation crab, cream cheese, green onions, soy sauce, garlic powder, and sesame oil until smooth and well combined.
- Lay one egg roll wrapper on a clean surface with one corner pointing toward you and spoon about 2 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, tuck in the sides, and roll tightly toward the top corner, sealing the edge with a dab of water.
- Pour vegetable oil into a heavy skillet or wok to a depth of about 1/2 inch and heat over medium-high until it sizzles when a small piece of wrapper touches it.
- Carefully slide 4–5 rolls into the hot oil and fry, turning occasionally, until golden brown on all sides—about 2–3 minutes per side.
- Transfer the egg rolls to a paper-towel-lined plate to drain any excess oil and let them rest for a minute before serving with sweet chili or duck sauce.
Notes
Fry in batches to avoid crowding and maintain oil temperature; leftovers keep in the fridge up to 2 days or freeze before frying for up to a month.
Nutrition
Calories: 200kcal
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