Ingredients
Equipment
Method
Preparation
- In a mixing bowl, combine the softened cream cheese, Worcestershire sauce, soy sauce, garlic powder, onion powder, and chopped green onions. Mix until smooth and creamy. Gently fold in the cooked and flaked crab meat, being careful not to break it up too much.
- Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you, creating a diamond shape. Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Use a small dab of water to seal the edge.
- In a frying pan or deep fryer, heat about 2 inches of vegetable oil over medium-high heat. Once the oil is hot, carefully add the egg rolls in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and place on paper towels to drain excess oil.
- Serve the hot Crab Rangoon Egg Rolls with sweet chili sauce for dipping. Enjoy the delightful crunch and creamy filling that will surely have everyone coming back for seconds!
Notes
- For a spicier kick, add a dash of sriracha to the filling.
- Leftover filling can be used as a creamy dip for crackers or veggies.
- Make sure your oil is hot enough before frying to avoid soggy egg rolls.