Description
A crunchy fusion appetizer that combines the creamy filling of classic crab rangoon with the larger, extra-crispy form of an egg roll.
Ingredients
- 12 egg roll wrappers
- 8 oz cream cheese, softened
- 1 cup imitation crab or lump crab meat, finely chopped
- 2 green onions, thinly sliced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
Instructions
- In a large bowl, mix cream cheese, crab, green onions, garlic powder, onion powder, Worcestershire sauce, soy sauce, salt, and pepper until fully combined.
- Lay an egg roll wrapper on a flat surface. Add 2–3 tablespoons of filling near one corner.
- Fold the corner over the filling, then fold in the sides and roll tightly. Brush the edge with beaten egg to seal.
- Repeat with remaining wrappers and filling.
- Heat oil in a deep pan to 350°F (175°C).
- Fry egg rolls in batches for 3–5 minutes or until golden and crispy, turning occasionally.
- Transfer to a paper-towel-lined plate to drain excess oil.
- Serve hot with sweet chili sauce or sweet-and-sour sauce.
Notes
- For extra crispiness, freeze egg rolls for 10 minutes before frying.
- You can air-fry at 400°F (200°C) for 10–12 minutes, flipping halfway.
- Add diced jalapeños or Sriracha for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: American-Asian Fusion