Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup crab meat (can use canned or fresh; if using imitation crab, chop finely)
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- Salt and pepper, to taste
- 1 package egg roll wrappers (about 12–15 wrappers)
- Vegetable oil, for frying
- Sweet and sour sauce or duck sauce, for serving
Instructions
- Make the Filling:
- In a medium bowl, combine the softened cream cheese, crab meat, green onions, minced garlic, Worcestershire sauce, and soy sauce. Mix until all ingredients are well incorporated. Season with salt and pepper to taste.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean, dry surface with one of the corners pointing towards you (diamond shape).
- Place about 2 tablespoons of the crab mixture on the wrapper closer to the corner nearest you.
- Fold the corner nearest you over the filling, tuck in the sides, and roll tightly to enclose the filling completely. Use a bit of water to seal the final corner of the wrapper.
- Heat the Oil:
- In a large skillet or a deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
- Fry the Egg Rolls:
- Fry the egg rolls in batches, being careful not to overcrowd the pan, for about 2-3 minutes on each side or until they are golden brown and crispy.
- Use a slotted spoon to remove the egg rolls from the oil and drain them on paper towels.
- Serve:
- Serve the Crab Rangoon Egg Rolls hot with sweet and sour sauce or duck sauce for dipping.
