Crab Rangoon Egg Rolls

Ingredients:

2 (8 ounce) boxes cream cheese softened

1 –2 tablespoons Worcestershire sauce (see notes)

1 teaspoon garlic powder

1/2 teaspoon onion powder

3 green onions chopped

1/2 lb fresh white cooked crabmeat flaked or diced

8–10 egg roll wrappers

Vegetable oil for frying

Instructions:

Step 1:

In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed.

Stir in crab meat.

Step 2:

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.

Step 3:

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).

Step 4:

Heat oil in heavy stockpot or saucepan to 375 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.

Notes:

Cream Cheese Mixture: Softened cream cheese combined with Worcestershire sauce, garlic powder, onion powder, and chopped green onions creates a creamy and flavorful filling.

Crab Meat: Fresh white cooked crabmeat, either flaked or diced, adds a delicate seafood flavor and texture to the filling.

Egg Roll Wrappers: Use square egg roll wrappers, readily available in the refrigerated section of most grocery stores, to encase the filling.

Folding Technique: Follow the package instructions or illustrations to fold the egg roll wrappers properly. Ensure they are tightly sealed to prevent the filling from leaking during frying.

Frying Method: Heat vegetable oil to 375 degrees Fahrenheit for frying. Fry the egg rolls in small batches for 1-2 minutes or until they are golden brown and crispy.

Draining Excess Oil: Place the fried egg rolls on paper towels after cooking to drain any excess oil and maintain their crispiness.

Serving: Serve the Crab Rangoon Egg Rolls warm as an appetizer or snack. They can be accompanied by sweet and sour sauce or another dipping sauce of your choice.

Customization: Feel free to customize the filling by adding additional ingredients such as minced garlic, ginger, or chopped cilantro for extra flavor.

Preparation Ahead: You can prepare the filling ahead of time and store it in the refrigerator until ready to assemble and fry the egg rolls.

Enjoyment: These Crab Rangoon Egg Rolls are best enjoyed fresh and hot, offering a delightful combination of creamy, savory, and crispy textures.

Nutrition Information:

Serving Size: 1 egg roll

Frequently Asked Questions:

Can I use imitation crab meat instead of fresh crabmeat?

Yes, you can substitute imitation crab meat if you prefer or if fresh crab meat is not available.

Just make sure it’s diced or flaked and thoroughly mixed with the other ingredients.

What kind of egg roll wrappers should I use?

You can typically find egg roll wrappers in the refrigerated or frozen section of your grocery store.

You can use any brand that’s available, just make sure they are large enough for rolling and frying.

Can I bake these egg rolls instead of frying them to reduce the oil content?

Yes, you can bake the egg rolls if you want a healthier option. Preheat your oven to around 425°F (220°C) and place the rolls on a baking sheet.

Lightly brush them with oil and bake for about 15-20 minutes or until they’re golden brown.

What can I serve with Crab Rangoon Egg Rolls?

These egg rolls are delicious on their own, but you can serve them with sweet and sour sauce, plum sauce, or a dipping sauce of your choice.

They also go well with a side of steamed rice or a simple salad.

How should I store any leftover egg rolls?

If you have any leftover egg rolls, allow them to cool to room temperature, then store them in an airtight container in the refrigerator.

When reheating, you can use an oven or toaster oven to maintain their crispiness.

What’s the best way to soften cream cheese for this recipe?

To soften cream cheese, remove it from the refrigerator and let it sit at room temperature for about 30 minutes.

Alternatively, you can soften it in the microwave in short intervals, typically about 15-20 seconds at a time.

Can I prepare the filling in advance and store it for later use?

Yes, you can prepare the cream cheese and crab meat filling in advance.

Store it in an airtight container in the refrigerator.

When you’re ready to make the egg rolls, simply assemble and fry them.

How can I prevent the egg roll wrappers from drying out while working with them?

Keep a damp kitchen towel or paper towels nearby to cover the wrappers you’re not currently using.

This will help prevent them from drying out, which can make them more difficult to work with.

What is the purpose of Worcestershire sauce in this recipe?

Worcestershire sauce adds a savory and slightly tangy flavor to the filling. It enhances the overall taste of the Crab Rangoon Egg Rolls.

You can adjust the amount to your taste preferences.

Can I use a different type of oil for frying, such as canola or peanut oil?

Yes, you can use canola or peanut oil for frying if you prefer. Vegetable oil is a versatile option, but these other oils can work well for frying, too.

Just make sure the oil is heated to the recommended temperature of 375 degrees Fahrenheit for frying.