🦀 Crab Rangoon Egg Rolls
Crab Rangoon Egg Rolls combine the creamy filling of Crab Rangoon with the crispy shell of Egg Roll wrappers. They’re crunchy outside and rich, creamy, and savory inside—perfect as an appetizer. 😋
🧾 Ingredients
For the filling
- 200 g Crab Meat (real or imitation)
- 200 g Cream Cheese (softened)
- 2 chopped Green Onion
- 1 teaspoon Garlic Powder
- 1 teaspoon Soy Sauce
- Salt and pepper to taste
For wrapping
- 10–12 Egg Roll Wrappers
- Oil for frying
👩🍳 Instructions
1. Make the filling
- In a bowl, mix crab meat, cream cheese, green onions, garlic powder, soy sauce, salt, and pepper until smooth.
2. Fill the wrappers
- Place 2–3 tablespoons of filling in the center of an egg roll wrapper.
- Fold the bottom corner up, then fold the sides inward and roll tightly.
- Seal the edge with a little water.
3. Fry
- Heat oil to about 175°C (350°F).
- Fry egg rolls for 3–4 minutes until golden brown and crispy.
4. Drain and serve
- Place on paper towels to remove excess oil.
🍯 Best Dipping Sauces
- Sweet Chili Sauce
- Sweet and Sour Sauce
- Soy Sauce
✅ Tip:
For a lighter version, bake the egg rolls at 200°C (400°F) for 15–18 minutes, turning once until crispy.
If you want, I can also share an air-fryer Crab Rangoon Egg Rolls recipe that’s extra crispy with almost no oil. 🍤🥢
