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Crab Rangoon Egg Rolls
Crab Rangoon Egg Rolls are crunchy on the outside, creamy on the inside, and every bite is packed with that nostalgic rangoon flavor! They're surprisingly easy to make and the best part? Every single bite has filling — no hunting for it like you do with the real thing!
Ingredients
- 16 ounces cream cheese softened, 2 boxes
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 bunch green onions chopped
- 16 oz imitation crab meat chopped
- 1 egg beaten
- 2 tbsp water
- 12 egg roll wrappers
- 2 cups Vegetable oil for frying
Instructions
- In a mixer, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions. Stir in crab meat.16 ounces cream cheese, 1 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tsp garlic powder, ½ tsp onion powder, 1 bunch green onions, 16 oz imitation crab meat
- In a small bowl, beat egg and water.1 egg, 2 tbsp water
- Lay one egg roll wrapper out. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Fold the wrapper over the filling and gently tuck it in. Fold in the sides and roll the wrapper tightly.12 egg roll wrappers
- Use a pastry brush to dab the edges of the wrapper.
- Heat oil in a 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.2 cups Vegetable oil
- Reheat - Air fry 6 min at 250
Nutrition
Serving: 1egg rollCalories: 445kcalCarbohydrates: 18gProtein: 10gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 21gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 24mgSodium: 660mgPotassium: 145mgFiber: 1gSugar: 4gVitamin A: 63IUVitamin C: 1mgCalcium: 145mgIron: 1mg
Tried this recipe?Let us know how it was!
