Crab Rangoon Egg Rolls
Crab Rangoon Egg Rolls are flavorful creamy crab fillings rolled in an egg roll and deep fried until crispy.
Equipment
- Pan or wok
- Mixing bowl
- Wooden spoon or chopstick
Ingredients
Wrapper and Filling
- 15 pieces egg roll wrappers
- 1 cup chopped imitation crab
- 1.5 blocks softened cream cheese approximately 375g
- 2 sliced green onions
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- salt and pepper to taste
- 0.5 teaspoon garlic powder
- neutral oil for frying
- sweet chili sauce for dipping
Instructions
Preparation and Cooking
- Start by chopping the imitation crab into small pieces and slicing the green onions.
- To a bowl add the cream cheese, crab, green onion, sesame oil, soy sauce, Worcestershire, sugar, salt & pepper, and garlic powder. Mix well until everything is incorporated.
- Lay an egg roll on a flat clean working space with the diamond shape facing you instead of the square. Spoon 1-2 tablespoon of filling onto the center, shape the filling into a horizontal log. Grab the closest edge to you and fold over the filling, fold the corners in, and continue to roll up.
- Meanwhile heat a pan or wok with enough neutral oil to almost submerge the egg rolls. Once hot enough add the egg rolls in batches, careful not to crowd. Fry 2-3 minutes on each side, flipping once the bottom is crispy and golden.
- Remove the egg rolls from the pan and sprinkle immediately with some salt and dab off any excess oil.
- Serve with the sweet chili sauce and enjoy!
Notes
You can use real crab or canned crab instead of imitation if desired!
Nutrition
Serving: 1rollCalories: 200kcalCarbohydrates: 20gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 400mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 10mgIron: 4mg
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