Crab Rangoon Egg Rolls 2
These Crab Rangoon Egg Rolls 2 are a crunchy, creamy twist on the classic Asian Fusion appetizer, blending savory seafood, rich cream cheese, and crisp egg roll wrappers for the ultimate party snack.
Ingredients
- 20 egg roll wrappers 10-inch squares
- 8 ounces crab meat drained, fresh or canned
- 4 ounces cream cheese softened
- 2 green onions finely chopped
- 1 shallot minced
- 1 clove garlic minced
- 1 teaspoon soy sauce low-sodium if preferred
- 1/2 teaspoon sesame oil optional
- 1/4 teaspoon white pepper or black pepper
- 1 egg beaten, for sealing
- 2 cups neutral oil peanut, canola, or sunflower, for frying
Instructions
- Set out a large mixing bowl, a small bowl for egg wash, and line a tray with parchment paper to hold assembled rolls.
- In the mixing bowl, gently fold together crab meat, cream cheese, green onions, shallot, garlic, soy sauce, sesame oil, and white pepper until evenly combined.
- Place one egg roll wrapper on a flat surface, spoon 1-2 tablespoons of filling onto the center, brush edges with beaten egg, fold corners and roll tightly, sealing the ends.
- Pour oil into a heavy pot to a depth of 2 inches and heat to 350°F (175°C), using a thermometer for accurate frying.
- Carefully add 3-4 rolls to the hot oil, fry until golden brown—about 2-3 minutes per side—then transfer to a paper towel-lined plate.
- Let the egg rolls rest for a minute to drain excess oil, then arrange on a platter and serve with sweet chili sauce or duck sauce.
Notes
For extra zing, mix in a teaspoon of sriracha or serve with a garlic-soy dipping sauce. Rolls can be assembled ahead and kept chilled.
Nutrition
Calories: 150kcal
Love this recipe?Follow us at @Recipecs for more