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Crab Rangoon Egg Rolls

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Not only are these rolls irresistibly delicious, but they’re also a breeze to make. Whether you’re hosting a party or just looking for a tasty snack, these Crab Rangoon Egg Rolls are sure to be a hit. Serve them fresh and hot for a delectable experience that your guests will rave about.

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
Directions:
  1. In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until mixed.
  2. Stir in crab meat.
  3. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons of the mixture in the center of each wrapper, forming a short horizontal lump.
  4. Bring the corner closest to you up and over the filling, gently tucking it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper.
  5. Heat oil in a heavy stockpot or saucepan to 365 degrees F. Fry the rolls 2-3 at a time for 1-2 minutes or until lightly browned. Allow the heat to recover between batches.
  6. Place on paper towels to drain. Serve warm.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutesKcal: Approx. 300 kcal per serving | Servings: 10 rolls

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