Crab Rangoon Egg Rolls
These easy to whip up delicacies are the ultimate appetizer. Perfect for holiday parties, game day and shindigs with a extra large helping of the best part of the crab rangoon!
- Prep Time: 10
- Cook Time: 6
- Total Time: 16 minutes
- Yield: 8 1x
- Category: appetizer
- Method: deep ry
- Cuisine: American
Ingredients
Scale
- 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
- 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 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
- If at all possible use fresh crab. I used King crab which I find to be the best for these. You can also use Snow Crab, Dungeness Crab, Blue Crab and Stone Crab.
- In a pinch substitute canned or imitation crab meat. If using imitation be sure to chop it up fine.
- Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
- Soften the cream cheese to room temperature.
- Like your crab rangoon a little sweet? Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.
- Use oil with a high smoking point like vegetable, canola or peanut.
- A candy thermometer attached to the side of the dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls the temperature will drop so turn it up a little bit. When you remove the egg rolls from the oil the temperature will rise so turn it down a bit.
- Add the worcestershire sauce to taste.
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Find it online: https://www.smalltownwoman.com/crab-rangoon-egg-rolls/