Crab Rangoon Egg Rolls
Delightfully crispy egg rolls filled with a creamy blend of crab and cream cheese, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Pescatarian
Ingredients
Scale
- 8 egg roll wrappers
- 8 oz cream cheese, softened
- 8 oz crab meat, cooked and shredded
- 2 green onions, finely chopped
- 1 tsp garlic powder
- Salt and pepper to taste
- Oil for frying
Instructions
- In a mixing bowl, combine the softened cream cheese, shredded crab meat, finely chopped green onions, garlic powder, along with salt and pepper to taste. Mix everything together until smoothly incorporated.
- Place about 2 tablespoons of the crab filling onto the center of each egg roll wrapper.
- Fold in the sides of the wrapper over the filling, then roll it tightly from the bottom up to seal it.
- In a deep fryer or a large skillet, heat oil over medium-high heat to about 350°F.
- Fry the egg rolls in batches until golden and crispy, about 3-4 minutes each.
- Once crisped to perfection, drain the egg rolls on paper towels and serve warm with your favorite dipping sauce.
Notes
These egg rolls can be baked instead of fried. Brush with oil and bake at 400°F for about 20 minutes, flipping halfway through for golden perfection.
Nutrition
- Serving Size: 2 egg rolls
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
Find it online: https://thestationrecipes.com/crab-rangoon-egg-rolls/