For the Filling:
- 8 oz (about 1 cup) canned crabmeat, drained and flaked
- 8 oz cream cheese, softened
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon sesame oil
- 1/4 teaspoon sugar
- A pinch of salt and black pepper
- 1 package of egg roll wrappers (about 10-12 wrappers)
- Vegetable oil for frying
- For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon grated ginger
- 1/2 teaspoon sesame seeds (optional)
- Red pepper flakes (optional, for a spicy kick)
You my also like:
Prepare the Filling:
a. In a mixing bowl, combine the softened cream cheese, drained crabmeat, finely chopped green onions, minced garlic, soy sauce, Worcestershire sauce, sesame oil, sugar, salt, and black pepper. Mix until everything is well incorporated.
2. Assemble the Egg Rolls:
a. Lay an egg roll wrapper flat on a clean surface with one corner pointing toward you. Place a generous spoonful of the crab and cream cheese mixture in the center of the wrapper.
b. Fold the bottom corner (the one closest to you) over the filling.
c. Fold in the left and right corners towards the center, creating an envelope shape.
d. Brush the top corner with a little water to seal the egg roll. Roll it up from the bottom, tucking in the sides as you go, until the entire egg roll is sealed.
e. Repeat this process with the remaining egg roll wrappers and filling.
3. Heat the Oil:
a. In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). You can test the oil’s readiness by dropping a small piece of egg roll wrapper into the oil; it should sizzle and float to the top.
4. Fry the Egg Rolls:
a. Carefully place the prepared crab Rangoon egg rolls into the hot oil, a few at a time. Fry them until they turn golden brown and crispy, usually about 3-4 minutes. Make sure to turn them to cook evenly.
5. Drain and Serve:
a. Using a slotted spoon, remove the fried egg rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.
6. Make the Dipping Sauce:
a. While the egg rolls are draining, prepare the dipping sauce. In a small bowl, combine soy sauce, rice vinegar, honey, grated ginger, sesame seeds, and red pepper flakes (if desired). Stir well to combine.
a. Serve the Crab Rangoon Egg Rolls hot with the dipping sauce on the side.
Enjoy these crispy and creamy Crab Rangoon Egg Rolls as a tasty appetizer or snack at your next gathering. Your guests will love the delicious combination of flavors and textures.