Easy Crab Rangoon Eggrolls (Print Format)
Crispy eggrolls stuffed with fresh crab, cream cheese, and green onions, paired with sweet chili sauce.
# Ingredients:
→ Filling
01 -
16 oz cream cheese, softened
02 -
1 tbsp Worcestershire sauce
03 -
1 tbsp low-sodium soy sauce
04 -
1 tsp garlic powder
05 -
0.5 lb fresh crab meat
06 -
3 green onions, thinly sliced
→ Wrapper
07 -
12 egg roll wrappers
08 -
Vegetable oil, for frying (enough for 2-inch depth)
→ Sauce
09 -
Sweet chili sauce, for serving
# Steps:
01 -
Pulse cream cheese in a food processor until smooth. Add Worcestershire sauce, soy sauce, and garlic powder, pulsing until thoroughly combined.
02 -
Transfer the cream cheese mixture to a medium bowl. Add crab meat and most of the green onions, folding gently to combine evenly.
03 -
Place one egg roll wrapper on a clean surface, rotated to a diamond shape. Spoon approximately 1/4 cup of filling into the center.
04 -
Fold the bottom corner over the filling, then fold each side inward, overlapping the wrapper. Dab the top corner with water and roll tightly into a log shape. Cover assembled rolls with a damp towel.
05 -
Pour vegetable oil to a 2-inch depth into a Dutch oven and heat to 375°F (190°C).
06 -
Fry 2 to 3 egg rolls at a time until golden brown and crispy, about 2 minutes. Drain on a wire rack to remove excess oil.
07 -
Arrange egg rolls on a platter, sprinkle with remaining green onions, and serve warm with sweet chili sauce.
# Tips:
01 -
Use fresh blue crab for optimal flavor. Keep assembled egg rolls covered with a damp towel to prevent drying prior to frying.