Description
Crispy golden egg rolls stuffed with rich, creamy crab rangoon filling—an irresistible, crunchy appetizer for parties or seafood lovers.
Ingredients
Scale
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16 oz (450g) cream cheese, softened
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2 Tbsp Worcestershire sauce
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1/2 tsp garlic powder
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1/2 tsp onion powder
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3 green onions, chopped
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8 oz (225g) fresh crabmeat, flaked
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8 large egg roll wrappers
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Vegetable oil, for frying
Instructions
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Mix cream cheese, Worcestershire sauce, garlic and onion powders, and green onions until smooth.
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Fold in flaked crabmeat.
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Place 3 Tbsp filling on a wrapper; roll tightly, sealing edges with water.
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Heat oil to 375°F (190°C) in a skillet or Dutch oven.
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Fry egg rolls 2–3 mins until golden brown, turning occasionally.
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Drain on paper towels.
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Serve warm with sweet and sour or duck sauce.
Notes
- Use real crab for best flavor, or imitation crab for a budget option.
- Keep wrappers covered with a damp cloth to prevent drying.
- Fry in small batches for even cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Deep-Fried
- Cuisine: American