“Turned out amazing! My husband and 4 boys ate their fill with smiles on their faces.”

Crab Rangoon Egg Rolls combine the creamy goodness of traditional crab rangoon filling with the crispy texture of egg rolls, creating a delectable fusion snack. This article explores the step-by-step process of making these irresistible treats, perfect for any occasion.

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Ingredients:

Ingredients Amount
Vegetable oil (for frying) 2 cups
Crab meat 5 oz
Cream cheese (at room temperature) 4 oz
Garlic (minced) 1 clove
Green onion (thinly sliced) 1
Red onion (chopped) 1 teaspoon
White pepper (freshly ground) 1/4 teaspoon
Sesame oil 1 1/2 teaspoons
Worcestershire sauce 1 teaspoon
Kosher salt To taste
Ground black pepper To taste
Won ton wrappers 24 (2″ squares)

Instructions:

  • Prepare Filling:
    • In a bowl, mix together 5 oz of crab meat, 4 oz of softened cream cheese, 1 minced clove of garlic, 1 thinly sliced green onion, 1 teaspoon of chopped red onion, 1/4 teaspoon of freshly ground white pepper, 1 1/2 teaspoons of sesame oil, and 1 teaspoon of Worcestershire sauce until well combined. Season with salt and pepper to taste.
  • Wrap Egg Rolls:
    • Place a won ton wrapper on a clean surface.
    • Spoon some of the crab mixture onto the center of the wrapper.
    • Fold the bottom corner of the wrapper over the filling.
    • Fold in the sides of the wrapper.
    • Roll up tightly, ensuring the filling is enclosed.
  • Seal Edges:
    • Moisten the edges of the wrapper with water to seal the egg roll.
  • Repeat:
    • Repeat the filling and wrapping process with the remaining won ton wrappers and filling.
  • Heat Oil:
    • Heat 2 cups of vegetable oil in a large skillet or pot over medium-high heat until it reaches 350°F (175°C).
  • Fry Egg Rolls:
    • Carefully place the egg rolls in the hot oil, a few at a time, making sure not to overcrowd the pan.
    • Fry until golden brown and crispy, about 2-3 minutes per side.
  • Drain and Serve:
    • Remove the egg rolls from the oil and drain on paper towels to remove excess oil.
    • Serve hot with your favorite dipping sauce.

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