Description
Crispy egg rolls filled with a creamy crab and cream cheese mixture, combining the classic flavors of crab rangoon with a crunchy golden wrapper.
Ingredients
- 8 oz cream cheese, softened
- 1 cup cooked crab meat (fresh or canned, drained and flaked)
- 2 green onions, finely chopped
- 1 teaspoon soy sauce
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
Instructions
- In a bowl, mix cream cheese, crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, sugar, salt, and pepper until smooth.
- Lay an egg roll wrapper in a diamond shape on a clean surface.
- Place 2–3 tablespoons of filling in the center.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly.
- Seal the edge with beaten egg.
- Repeat with remaining wrappers and filling.
- Heat oil in a deep pan to 175°C (350°F).
- Fry egg rolls in batches for 3–4 minutes, turning occasionally until golden brown and crispy.
- Remove and drain on paper towels.
- Serve warm with dipping sauce.
Notes
- Seal egg rolls היטב to prevent filling from leaking.
- Do not overcrowd the pan when frying.
- Use imitation crab or shrimp as alternatives.
- Brush with oil and bake at 200°C for a lighter version.
- Air fry at 190°C for 10–12 minutes for a crisp texture.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
