Crab Rangoon Egg Rolls
Crispy on the outside, creamy on the inside—these Crab Rangoon Egg Rolls are a fun and flavorful twist on a takeout classic.
Course: AppetizerCuisine: AsianDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutesIngredients
8 oz cream cheese, softened
6 oz crab meat, drained and flaked
1/4 cup green onions, chopped
1 tbsp soy sauce
1 tsp garlic powder
12 egg roll wrappers
1 cup vegetable oil, for frying
Directions
- In a mixing bowl, combine the cream cheese, crab meat, green onions, soy sauce, and garlic powder until well blended.
- Place an egg roll wrapper on a clean, flat surface with one corner pointing toward you.
- Spoon approximately 2 tablespoons of the mixture onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly, sealing the edge with water.
- Heat the vegetable oil in a deep frying pan over medium-high heat to about 350°F.
- Fry the egg rolls in batches for about 2-3 minutes on each side until golden brown and crispy.
- Remove from oil and drain on paper towels to remove excess oil before serving hot.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
Crab Rangoon Egg Rolls are a crispy fusion treat filled with a savory blend of cream cheese, crab meat, green onions, and soy sauce. Rolled in classic egg roll wrappers and fried to golden perfection, they make the perfect party appetizer or game-day snack that delivers both crunch and creamy satisfaction.
