Crab Rangoon Egg Rolls
Crab Rangoon Egg Rolls
Ingredients
For the Crab Rangoon Filling
- 8 ounces imitation crab meat, chopped into small pieces
- 8 ounces cream cheese, softened
- 1/4 cup scallions, thinly sliced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/2 teaspoon soy sauce
For Assembly and Frying
- 12 spring roll wrappers, large size
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large mixing bowl, combine the chopped imitation crab meat, softened cream cheese, and sliced scallions. Mix thoroughly until well combined.
⏱️ 5 min
- 2
Add the Worcestershire sauce, garlic powder, and soy sauce to the crab mixture. Continue to mix until all ingredients are evenly distributed and a uniform crab rangoon filling is formed.
⏱️ 5 min
- 3
Lay one spring roll wrapper flat on a clean surface. Place about 2 tablespoons of the crab rangoon filling horizontally across the middle of the wrapper.
⏱️ 2 min - 4
Fold the bottom corner of the wrapper over the filling, tucking it in tightly. Then, fold the two side corners of the wrapper inwards over the filling.
⏱️ 3 min
- 5
Roll the wrapper upwards from the bottom, creating a tight egg roll shape. Repeat this process with the remaining filling and wrappers.
⏱️ 10 min
- 6
Pour vegetable oil into a large frying pan or Dutch oven, ensuring there is enough oil to submerge at least half of the egg rolls (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 7
Carefully place 3-4 assembled egg rolls into the hot oil using tongs, being careful not to overcrowd the pan. Fry the egg rolls for 2-3 minutes per side, or until they are golden brown and crispy on all sides, turning as needed.
⏱️ 8 min•🌡️ 350
- 8
Once fried, remove the egg rolls from the pan using tongs and place them on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining egg rolls.
⏱️ 7 min
- 9
Allow the egg rolls to cool slightly before serving. Serve warm, optionally with a sweet chili sauce or duck sauce for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Egg Rolls
For the Crab Rangoon Filling
- 8 ounces imitation crab meat, chopped into small pieces
- 8 ounces cream cheese, softened
- 1/4 cup scallions, thinly sliced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/2 teaspoon soy sauce
For Assembly and Frying
- 12 spring roll wrappers, large size
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large mixing bowl, combine the chopped imitation crab meat, softened cream cheese, and sliced scallions. Mix thoroughly until well combined.
⏱️ 5 min - 2
Add the Worcestershire sauce, garlic powder, and soy sauce to the crab mixture. Continue to mix until all ingredients are evenly distributed and a uniform crab rangoon filling is formed.
⏱️ 5 min - 3
Lay one spring roll wrapper flat on a clean surface. Place about 2 tablespoons of the crab rangoon filling horizontally across the middle of the wrapper.
⏱️ 2 min - 4
Fold the bottom corner of the wrapper over the filling, tucking it in tightly. Then, fold the two side corners of the wrapper inwards over the filling.
⏱️ 3 min - 5
Roll the wrapper upwards from the bottom, creating a tight egg roll shape. Repeat this process with the remaining filling and wrappers.
⏱️ 10 min - 6
Pour vegetable oil into a large frying pan or Dutch oven, ensuring there is enough oil to submerge at least half of the egg rolls (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 7
Carefully place 3-4 assembled egg rolls into the hot oil using tongs, being careful not to overcrowd the pan. Fry the egg rolls for 2-3 minutes per side, or until they are golden brown and crispy on all sides, turning as needed.
⏱️ 8 min•🌡️ 350 - 8
Once fried, remove the egg rolls from the pan using tongs and place them on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining egg rolls.
⏱️ 7 min - 9
Allow the egg rolls to cool slightly before serving. Serve warm, optionally with a sweet chili sauce or duck sauce for dipping.
⏱️ 2 min