Crab Rangoon Egg Rolls
Crab Rangoon Egg Rolls are a quick party appetizer stuffed with spicy crab Rangoon filling, and fried until golden and crispy.
Ingredients
- 1 lb cream cheese
- 1 lb crab meat/ imitation crab
- 1 small jalapeno, finely chopped
- 2 green onions, thinly sliced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 30 egg roll wrappers
- vegetable oil for deep frying
- Sweet chili sauce(optional)
Instructions
- In a mixing bowl, combine the softened cream cheese, chopped imitation crab, green onions, jalapenos, Worcestershire sauce, garlic powder, onion powder and black pepper. Mix well to combine all the ingredients.
- Place the egg roll wrapper on a flat surface with one corner pointing towards you. Place 2 tablespoons of the crab and cheese mixture in the center of the wrapper.
- Fold the top corner over the filling and then fold both sides over the filling. Roll it up tightly and seal the edges with water. Repeat the same step for the remaining wrappers and mixture.
- Heat vegetable oil in a heavy-bottomed pan to 350°F (175°C). Fry the Crab Rangoon egg rolls in batches for 3 to 4 minutes until golden-brown. Turn occasionally.
- Place the egg rolls over a drying rack or paper towel to remove excess oil. Serve these hot crab Rangoon egg rolls with your choice of dipping sauce.