Crab Rangoon Egg Rolls are a fusion appetizer, combining the flavors of classic crab rangoon with the crispy texture of egg rolls. These rolls feature a creamy crab filling wrapped in a crispy shell, offering a delightful blend of textures and flavors.
Crab Rangoon Egg Rolls Recipe
Ingredients:
- 1 tsp Garlic powder
- 1/2 lb Crab meat, flaked and cooked
- 1/2 tsp Onion powder
- 16 oz Cream cheese, softened
- 3 Green onions, chopped
- 1-2 Tbsp Worcestershire sauce
- 8 Egg roll wrappers
- Oil for frying
Instructions:
- Creamy Crab Filling:
- Begin by creating a luscious mixture for your Crab Rangoon Egg Rolls. In a bowl, combine garlic powder, onion powder, softened cream cheese, chopped green onions, and Worcestershire sauce. Mix until the ingredients are well-combined, creating a flavorful and creamy base.
- Crab Infusion:
- Gently fold the cooked and flaked crab meat into the cream cheese mixture. This step introduces the delightful sweetness and brininess of crab, enhancing the overall flavor profile.
- Assembly Elegance:
- Take an egg roll wrapper and add approximately 3 tablespoons of the crab and cream cheese mixture to the center. Fold in the ends of the wrapper and then roll it closed tightly, using a little water to seal the seam. This meticulous process ensures that the filling stays securely inside during frying.
- Heating the Oil:
- Heat a few inches of oil in a deep-sided pot or skillet until it reaches 375 degrees Fahrenheit. This hot oil will transform the egg rolls into golden brown and crispy delights.
- Frying Perfection:
- Carefully place the prepared egg rolls into the hot oil, frying them until they achieve a beautiful golden brown color and a satisfying crispiness. This usually takes just a few minutes, so keep a close eye on them.
- Drain and Serve:
- Once fried to perfection, remove the Crab Rangoon Egg Rolls from the oil and place them on a paper towel-lined plate to drain any excess oil. This step ensures a crispy exterior without unnecessary grease.
Tips:
- Ensure the cream cheese is softened for easy mixing and a smoother filling texture.
- Experiment with different types of crab meat for varied flavor profiles. Lump crab meat is a popular choice for its sweet and delicate taste.
- Seal the egg roll wrappers tightly to prevent the filling from leaking during frying.
- Serve these Crab Rangoon Egg Rolls with sweet and sour sauce, soy sauce, or a tangy dipping sauce of your choice for an extra layer of flavor.
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