Crab Rangoon Egg Rolls
Rangoon Egg Rolls are stuffed with fresh crab meat, cream cheese and the perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer.
I like the appetizer type of foods. I think they are my favorite food group ever. Egg rolls are versatile and easy to stuff, fry or bake.
Thanks to the ready-made egg roll skins, making all kinds of wonderful fried desserts is a breeze. Once you roll these pretty things, there’s no limit to what you can do with them.
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Rangoon crab egg rolls are filled with fresh crab meat, cream cheese, and the perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer.
Rangoon Crab Egg Roll
I like the appetizer type of foods. I think they are my favorite food group ever. Egg rolls are versatile and easy to stuff, fry or bake. Thanks to the ready-made egg roll skins, making all kinds of wonderful fried desserts is a breeze. Once you roll these pretty things, there’s no limit to what you can do with them.
Rangoon crab egg rolls stuffed with crab, cream cheese, spring onions and a perfect blend of spices that mimic the classic crab rangoon with a very big helping of the best part. I heat the oil in a heavy stock pot on the stove with a thermometer but a deep fryer will come in handy if you’re making it for a holiday party or soccer game day fun.
Crab Rangoon egg rolls are always a great choice as they are a party favorite and even kids enjoy them. I like to put in it a real peeled cooked white crab, though you don’t need a lot of crab meat to make it tasty. If that is not available to you or fresh crab is a bit out of budget, you can use imitation crab meat.
Ingredients
●2 (8 ounce) boxes cream cheese
●2 tablespoons Worcestershire sauce
●1 teaspoon garlic powder
●1/2 teaspoon onion powder
●3 green onions chopped
●1 lb fresh white crabmeat flaked or diced
●10 egg roll wrappers
●Vegetable oil for frying
Instructions
In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump . Bring the corner that is closest to you up and over and gently tuck it in.
Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it usually shows on the package with pictures).
Heat oil in heavy stockpot or saucepan to 365 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.
➤That’s it, all you have to do is Enjoy !
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