Crab Rangoon Eggrolls are a delicious twist on the classic appetizer, combining creamy crab filling in a crispy eggroll wrapper. This recipe is easy to make and perfect for parties, game nights, or as a tasty snack.
Why You’ll Love This Recipe?
- The flavors in this dish are a perfect blend of creamy, savory, and slightly sweet.
- With minimal prep time, you can whip up a batch of these eggrolls in no time.
- These Crab Rangoon Eggrolls are great for meal prep and can be frozen for later enjoyment.
Ingredient Notes:
- Cream cheese adds creaminess to the filling.
- Worcestershire sauce and garlic powder provide a savory kick.
- Lump crab meat brings a delicious seafood flavor.
- Green onions add a fresh, mild onion flavor.
- Egg roll wrappers provide a crispy shell for the filling.
- Canola oil is for frying the eggrolls.
- Egg wash helps seal the wrappers.
- Optional garnishes include thinly sliced green onions and sweet chili sauce for dipping.
Step-by-Step Instructions:
- In a bowl, mix cream cheese, Worcestershire sauce, garlic powder, onion powder, crab meat, and green onions.
- Place a spoonful of the filling onto each egg roll wrapper, roll them up, and seal with egg wash.
- Fry the eggrolls in hot oil until golden brown and crispy.
- Serve with green onions and sweet chili sauce.
Helpful Tips:
- Make sure to drain the crab meat well to prevent excess liquid in the filling.
- If you prefer a spicier kick, add a dash of hot sauce to the filling.
- For a healthier option, you can bake the eggrolls instead of frying them.
Expert Tips for the Best Results:
- For extra flavor, add a splash of soy sauce or sesame oil to the filling.
- To prevent the eggrolls from bursting during frying, make sure they are tightly sealed.
Serving Suggestions:
These Crab Rangoon Eggrolls pair well with a side of steamed rice, a crisp cucumber salad, or a refreshing drink like iced green tea.
Storage and Reheating Tips:
To store leftovers, place the cooled eggrolls in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes until heated through.
Frequently Asked Questions:
- Can I use imitation crab meat instead of lump crab meat?
- Yes, imitation crab meat can be used as a substitute.
- Can I make these eggrolls ahead of time and freeze them?
- Yes, you can assemble the eggrolls and freeze them before frying. Fry them straight from the freezer when ready to eat.
- How can I prevent the eggrolls from getting soggy?
- Make sure to drain the crab meat well and seal the eggrolls tightly before frying.
- Can I air-fry these eggrolls instead of frying them in oil?
- Yes, you can air-fry the eggrolls for a healthier cooking method.
Conclusion:
Give these Crab Rangoon Eggrolls a try for a flavorful and crispy appetizer that will impress your guests. Don’t forget to share your feedback and enjoy this tasty dish on any occasion!
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Crab Rangoon Eggroll
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 12 eggrolls 1x
- Category: Appetizers
- Method: Frying
- Cuisine: Asian Fusion
Description
These Crab Rangoon Eggrolls are a delicious fusion of crispy egg roll wrappers filled with a creamy mixture of cream cheese, lump crab meat, and flavorful seasonings, perfect for a flavorful appetizer or snack.
Ingredients
Scale
Filling:
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- 16 ounces cream cheese, softened to room temperature
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 12 ounces lump crab meat, liquids drained well (Bumble Bee brand)
- ⅓ cup green onions, thinly sliced
Wrappers and Others:
-
- 12 large egg roll wrappers
- Canola oil, for frying amount will vary according to the size of your frying pot
Egg Wash:
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- 1 large egg, room temperature
- 1 teaspoon water
Optional Garnish:
- 1 to 2 tablespoons thinly sliced green onions
- Bottled sweet chili sauce, for dipping
Instructions
- Prepare Filling: In a bowl, mix cream cheese, Worcestershire sauce, garlic powder, onion powder, crab meat, and green onions until well combined.
- Assemble Eggrolls: Place a spoonful of the filling in the center of each egg roll wrapper. Fold the sides towards the center, then roll tightly.
- Fry Eggrolls: Heat oil in a pot, fry eggrolls until golden brown and crispy. Drain on paper towels.
- Serve: Garnish with green onions and serve with sweet chili sauce for dipping.
Notes
- Make sure to drain the crab meat well to avoid excess moisture in the filling.
- You can also bake the eggrolls for a healthier option.
Nutrition
- Serving Size: 1 eggroll
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 40 mg