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Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls are filled with fresh crab meat, cream cheese and a perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer. I love appetizer type foods. I think they are my absolute favorite food group. Egg rolls are so versatile and easy to stuff and fry or bake up. Thanks to ready made egg roll skins making all kinds of great fried treats is a cinch. Once you get the hang of rolling these beauties there is no limit to what you can do with them.

Crab Rangoon Egg Rolls are stuffed with crab, cream cheese, green onions and the perfect blend of spices mimicking the classic crab rangoons with an extra large helping of the best part. I heat the oil in a heavy stock pot on the stove using a thermometer but a deep fryer would come in handy if you are preparing these for a holiday party or football game day fun. These Crab Rangoon Egg Rolls are always a great choice as they are a party favorite and even the kids enjoy them. I do like to put real flaked cooked white crab in them albeit you don’t need a lot of crab meat to make them delicious. If that is not available to you or fresh crab is a little out of budget you can use imitation crab meat.

Tips for Perfecting the Recipe

Understand Your Ingredients: The key to perfecting Crab Rangoon Egg Rolls lies in the quality and preparation of your ingredients. Fresh crab meat is preferable for its flavor and texture, but if unavailable, ensure your substitute (canned or imitation crab meat) is finely chopped to blend well with the other ingredients. Softening the cream cheese at room temperature before mixing will make it easier to combine with the Worcestershire sauce, garlic powder, onion powder, and green onions, creating a smooth filling.

Master the Egg Roll Wrapper: Handling egg roll wrappers can be tricky for beginners. The wrappers should be kept moist and pliable. Cover them with a damp cloth as you work to prevent them from drying out. When filling the wrappers, avoid overstuffing to prevent bursting during frying. A tight roll and secure sealing with a bit of water are crucial to keeping the filling inside as they fry.

Frying to Perfection: The oil temperature is critical for frying egg rolls. Too hot, and the outside burns before the inside is warm; too cool, and they absorb too much oil, becoming soggy. Maintaining the oil at 375 degrees Fahrenheit ensures a crispy exterior and fully heated interior. Using a thermometer to monitor the oil temperature can help achieve consistent results. Fry in small batches to maintain the temperature and ensure even cooking.

Flavor Adjustments: Personalize the filling according to your taste preferences. For a sweeter touch, add a bit of sugar or mirin to the cream cheese mixture. Adjust the amount of Worcestershire sauce based on your liking for a more pronounced flavor. The green onions add a fresh, crisp texture and taste, but you can modify the quantity or substitute with chives for a different flavor profile.

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Ingredients

2 (8 ounce) boxes cream cheese
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
3 green onions chopped
1 lb fresh white crabmeat flaked or diced
10 egg roll wrappers
Vegetable oil for frying

Instructions

In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump . Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it usually shows on the package with pictures).
Heat oil in heavy stockpot or saucepan to 365 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.

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