Crab Rangoon Egg Rolls
Craving the flavors of your favorite Chinese takeout dish but want to switch it up a bit? These Crab Rangoon Egg Rolls are the perfect fusion of crunchy egg rolls and creamy crab rangoon filling!
Ingredients:
- 1 package of egg roll wrappers
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1 tsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Worcestershire sauce
- 1 green onion, chopped
- 6 oz canned crab meat, drained
- Vegetable oil for frying
Instructions:
- In a mixing bowl, combine the cream cheese, sour cream, soy sauce, garlic powder, onion powder, Worcestershire sauce, green onion, and crab meat until well mixed.
- Place a spoonful of the crab mixture onto an egg roll wrapper. Fold the sides in and roll up, sealing with a bit of water.
- Heat vegetable oil in a deep skillet or fryer to 350°F. Fry the egg rolls until golden brown, about 2-3 minutes per side.
- Remove from oil and drain on a paper towel-lined plate. Serve hot with sweet and sour sauce or soy sauce for dipping.
Popular Questions:
- Q: Can I use fresh crab meat instead of canned?
- Q: Can I bake the egg rolls instead of frying them?
A: Yes, fresh crab meat can be used. Just make sure to cook it thoroughly before adding it to the mixture.
A: Yes, you can bake them at 400°F for about 15-20 minutes until crispy.
Helpful Tips:
- Add a sprinkle of sesame seeds on top for extra crunch.
- For a spicy kick, add a pinch of red pepper flakes to the crab mixture.
Expert Secrets:
- Make sure the oil is at the right temperature before frying the egg rolls to prevent them from becoming greasy.
- For a lighter version, you can use low-fat cream cheese and sour cream.
