Crab Rangoon Egg Rolls
Bright and creamy crab filling wrapped in a crispy, golden shell, perfect for appetizers or snacks.
Ingredients
For the Filling
- 8 oz cream cheese, softened About 225 g
- 8 oz fresh crab meat About 225 g
- 2 pieces green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp soy sauce Use low-sodium if desired.
- 1 tsp Worcestershire sauce
For Rolling & Frying
- 16 pieces wonton wrappers
- as needed units oil for frying Vegetable, canola, or peanut oil recommended.
For Serving
- as needed units Sweet and sour sauce or your favorite dipping sauce
Instructions
Preparation
- In a mixing bowl, combine cream cheese, crab meat, green onions, garlic powder, soy sauce, and Worcestershire sauce until well blended.
- Lay a wonton wrapper on a flat surface and place about a tablespoon of the crab filling in the center.
- Moisten the edges of the wrapper with water, fold in half diagonally and press to seal.
- Heat oil in a deep fryer or a deep skillet over medium heat.
Cooking
- Fry the egg rolls in batches until golden brown and crispy, about 3–4 minutes per side.
- Remove from oil and drain on paper towels. Serve hot with sweet and sour sauce or your favorite dipping sauce.
Notes
Leftovers reheat nicely. Can be prepared ahead and refrigerated for up to 24 hours before frying.