- Crab Rangoon Eggrolls
Ingredients:
- 1 package (8 oz) cream cheese, softened
- 1 cup crab meat (fresh, canned, or imitation)
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon sugar
- 12 egg roll wrappers
- 1 egg, beaten (for sealing the wrappers)
- Vegetable oil (for frying)
Directions:
- In a medium mixing bowl, combine the cream cheese, crab meat, green onions, garlic powder, soy sauce, Worcestershire sauce, and sugar. Mix until smooth and well combined.
- Lay out one egg roll wrapper at a time. Place about 2 tablespoons of the crab mixture in the center of the wrapper. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the edges with a bit of beaten egg.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the eggrolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove the eggrolls from the oil and place them on a paper towel-lined plate to drain.
- Serve with sweet chili sauce or your favorite dipping sauce.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 220 kcal per eggroll | Servings: 12 eggrolls
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