Crab Rangoon Lumpia
Crab Rangoon Lumpia
Ingredients
For the Filling
- 250 g Philadelphia cream cheese, softened
- 250 g crab sticks, shredded
- 1/2 cup spring onion, chopped
- 2 tablespoons garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- salt, to taste
- pepper, to taste
For Assembly and Frying
- 1 egg, whisked for egg wash
- lumpia wrappers, as needed
- oil, for frying
Instructions
- 1
In a medium-sized bowl, add the softened Philadelphia cream cheese. Add the shredded crab sticks, chopped spring onion, minced garlic, soy sauce, and sesame oil. Season with salt and pepper to taste.
⏱️ 5 min
- 2
Mix all the ingredients thoroughly with a spatula until well combined and uniform. Cover the bowl with plastic wrap and chill the filling in the refrigerator for 30 minutes. This step is crucial as it helps the filling firm up, making it much easier to handle and pipe.
⏱️ 5 min
- 3
Once chilled, scoop the crab rangoon filling into a sturdy plastic bag. You can place the plastic bag inside a tall mug or glass to make it easier to fill. Snip a small corner off the bag to create a makeshift piping bag.
⏱️ 5 min
- 4
Lay a lumpia wrapper flat on a clean, dry surface, preferably on parchment paper to prevent sticking. Pipe a thin, even line of the chilled filling onto the wrapper, about 1 inch from one edge. Do not overfill to prevent bursting during frying.
⏱️ 5 min
- 5
Brush the edges of the lumpia wrapper with the whisked egg wash. This will act as a sealant. Fold the sides of the wrapper over the filling, then tightly roll the wrapper from the bottom edge upwards, ensuring the edges are sealed completely to prevent any filling from leaking out during frying.
⏱️ 5 min
- 6
In a deep pot or wok, heat enough oil for deep frying over medium-high heat to approximately 350°F (175°C). Carefully drop the rolled lumpia into the hot oil, frying in batches to avoid overcrowding the pot. Overcrowding can lower the oil temperature and result in greasy lumpia.
⏱️ 10 min•🌡️ 350
- 7
Fry the lumpia for 3-5 minutes per batch, or until they are perfectly golden brown and crispy on all sides. Use tongs to turn them occasionally for even cooking.
⏱️ 5 min•🌡️ 350
- 8
Remove the fried lumpia from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Optionally, cut them into smaller, bite-sized pieces for easier serving. Serve hot with your favorite sweet chili dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Lumpia
For the Filling
- 250 g Philadelphia cream cheese, softened
- 250 g crab sticks, shredded
- 1/2 cup spring onion, chopped
- 2 tablespoons garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- salt, to taste
- pepper, to taste
For Assembly and Frying
- 1 egg, whisked for egg wash
- lumpia wrappers, as needed
- oil, for frying
Instructions
- 1
In a medium-sized bowl, add the softened Philadelphia cream cheese. Add the shredded crab sticks, chopped spring onion, minced garlic, soy sauce, and sesame oil. Season with salt and pepper to taste.
⏱️ 5 min - 2
Mix all the ingredients thoroughly with a spatula until well combined and uniform. Cover the bowl with plastic wrap and chill the filling in the refrigerator for 30 minutes. This step is crucial as it helps the filling firm up, making it much easier to handle and pipe.
⏱️ 5 min - 3
Once chilled, scoop the crab rangoon filling into a sturdy plastic bag. You can place the plastic bag inside a tall mug or glass to make it easier to fill. Snip a small corner off the bag to create a makeshift piping bag.
⏱️ 5 min - 4
Lay a lumpia wrapper flat on a clean, dry surface, preferably on parchment paper to prevent sticking. Pipe a thin, even line of the chilled filling onto the wrapper, about 1 inch from one edge. Do not overfill to prevent bursting during frying.
⏱️ 5 min - 5
Brush the edges of the lumpia wrapper with the whisked egg wash. This will act as a sealant. Fold the sides of the wrapper over the filling, then tightly roll the wrapper from the bottom edge upwards, ensuring the edges are sealed completely to prevent any filling from leaking out during frying.
⏱️ 5 min - 6
In a deep pot or wok, heat enough oil for deep frying over medium-high heat to approximately 350°F (175°C). Carefully drop the rolled lumpia into the hot oil, frying in batches to avoid overcrowding the pot. Overcrowding can lower the oil temperature and result in greasy lumpia.
⏱️ 10 min•🌡️ 350 - 7
Fry the lumpia for 3-5 minutes per batch, or until they are perfectly golden brown and crispy on all sides. Use tongs to turn them occasionally for even cooking.
⏱️ 5 min•🌡️ 350 - 8
Remove the fried lumpia from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Optionally, cut them into smaller, bite-sized pieces for easier serving. Serve hot with your favorite sweet chili dipping sauce.
⏱️ 5 min