Crab Rangoon Egg Rolls
Crispy, golden egg rolls filled with the creamy, savory flavors of traditional crab rangoon, perfect for parties or cozy nights in.
Ingredients
Filling
- 1 cup crab meat Use fresh or canned, preferably lump crab for best flavor.
- 8 oz cream cheese Opt for full-fat for a richer filling.
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp chopped green onions Can substitute with chives.
- 1 tbsp soy sauce Use low-sodium if preferred.
Wrappers and Frying
- 12 pieces wonton or egg roll wrappers Look for fresh in the refrigerated section.
- 2 inches oil for frying Use vegetable or peanut oil.
Instructions
Preparation
- In a medium bowl, combine crab meat, cream cheese, garlic powder, onion powder, chopped green onions, and soy sauce. Mix until well incorporated and creamy.
- Lay out the wonton skins on a clean surface, working with a few at a time to prevent drying.
Filling and Sealing
- Place a spoonful of the crab mixture in the center of a wonton skin. Wet the edges with your finger and fold to create a triangle, pressing edges to seal. Bring the two opposite corners together and seal with water.
Frying
- In a deep skillet or frying pan, heat about 2 inches of oil over medium heat. Test the oil by dropping in a small piece of bread; if it sizzles, it's ready.
- Carefully slide in a few egg rolls, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side until golden brown.
Serving
- Transfer cooked egg rolls to paper towels to drain excess oil. Serve hot with sweet and sour sauce or your favorite dipping sauce.
Notes
Avoid overfilling wrappers to prevent leaking. Leftover egg rolls can be reheated in the oven to restore crispiness.