Description
This Crab Rangoon Eggroll recipe combines the creamy, savory flavors of traditional crab rangoon filling with the satisfying crunch of an eggroll wrapper. Filled with cream cheese, flavorful crab meat, and seasoned with Worcestershire sauce and spices, these crispy fried eggrolls make a perfect appetizer or snack served with sweet chili sauce.
Ingredients
Scale
Filling
- 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
Eggroll Wrapping
- 12 large egg roll wrappers
- Canola oil, for frying (amount varies according to frying pot size)
- Egg Wash (for sealing)
- 1 large egg, room temperature
- 1 teaspoon water
Optional Garnish & Serving
- 1 to 2 tablespoons thinly sliced green onions
- Bottled sweet chili sauce, for dipping
Instructions
- Prepare the Filling: In a mixing bowl, combine the softened cream cheese, Worcestershire sauce, garlic powder, and onion powder until smooth. Gently fold in the lump crab meat and sliced green onions, mixing carefully to maintain the crab’s texture.
- Make Egg Wash: In a small bowl, whisk together the large egg and water to create the egg wash. This will be used to seal the eggroll wrappers.
- Assemble Eggrolls: Lay an egg roll wrapper flat on a clean surface in a diamond orientation. Place about 2 tablespoons of the crab filling near the bottom corner of the wrapper. Fold the bottom corner over the filling, then fold in the two side corners, and roll tightly towards the top corner. Seal the edge with a brush of egg wash. Repeat with remaining wrappers and filling.
- Heat Oil for Frying: Pour canola oil into a deep frying pot to a depth of about 2 to 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- Fry the Eggrolls: Carefully place the eggrolls, a few at a time, into the hot oil without overcrowding. Fry for 3 to 4 minutes, turning occasionally, until the wrappers are golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Garnish and Serve: Sprinkle the fried crab rangoon eggrolls with thinly sliced green onions if desired. Serve warm with bottled sweet chili sauce for dipping.
Notes
- Make sure the crab meat is well drained to avoid soggy filling.
- Do not overfill the eggroll wrappers to prevent them from bursting during frying.
- Maintain oil temperature at 350°F for proper crispiness and to avoid greasy eggrolls.
- These eggrolls are best served immediately for optimal texture and flavor.
- You can substitute Worcestershire sauce with soy sauce for a different flavor profile.
Keywords: Crab Rangoon, Eggroll, Crab appetizer, Fried crab rolls, Cream cheese crab rolls, Easy appetizer