Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls are a fun twist on the classic crab rangoon appetizer, combining creamy, savory crab filling with the crispy shell of an egg roll. Here’s a straightforward recipe you can try at home:

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🦀 Crab Rangoon Egg Rolls Recipe

Ingredients:

For the filling:

• 8 oz cream cheese, softened

• 1 cup imitation crab meat (or real lump crab), finely chopped

• 2 green onions, finely sliced

• 1 garlic clove, minced (optional)

• 1 tsp Worcestershire sauce

• 1/2 tsp soy sauce

• Salt and pepper to taste

For the egg rolls:

• 10–12 egg roll wrappers

• Water or beaten egg (for sealing)

• Oil for frying (vegetable or canola oil)

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🥣 Instructions:

1. Prepare the filling:

   • In a medium bowl, mix the cream cheese, crab meat, green onions, garlic, Worcestershire sauce, and soy sauce until well combined.

   • Taste and season with salt and pepper if needed.

2. Assemble the egg rolls:

   • Lay an egg roll wrapper in a diamond shape.

   • Spoon about 2 tablespoons of the filling near the center.

   • Fold the bottom corner over the filling, then fold in the sides and roll up tightly.

   • Use water or beaten egg to seal the edge.

3. Fry the egg rolls:

   • Heat 2–3 inches of oil in a deep pan to 350°F (175°C).

   • Fry the egg rolls 2–3 at a time until golden brown and crispy, about 3–4 minutes.

   • Drain on paper towels.

4. Serve:

   • Serve hot with sweet chili sauce, duck sauce, or soy sauce for dipping.

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🔄 Optional Variations:

• Add a bit of sriracha to the filling for spice.

• Use fresh lump crab for a more luxurious version.

• Bake or air-fry for a healthier option (375°F for 10–12 mins, flip halfway).

Would you like a printable version, or tips for baking/air-frying instead of deep-frying?