Crab Rangoon Egg Rolls Recipe by Tasty

• servings: 8 servings
• total time: 35 minutes

Ingredients

6 oz cream cheese, room temperature

1 ½ teaspoons sugar

2 teaspoons light soy sauce

1 pinch kosher salt, plus more for sprinkling

8 oz fresh lump crab meat, shredded

⅓ cup scallions, thinly sliced

12 square wonton wrappers

1 large egg, beaten

peanut oil, for frying

sweet and sour sauce, for serving

Directions

In a large bowl, mix together the cream cheese, a pinch of salt, soy sauce, and sugar until well combined. Gently fold in the crab meat and scallions until evenly incorporated.

Place a wonton wrapper on a clean surface in a diamond orientation. Brush the edges of the wrapper with the beaten egg. Scoop 3 tablespoons of the crab filling onto the center of the wrapper and flatten slightly with a spoon. Fold the sides of the wrapper inwards to cover the filling, then roll the wonton up, starting from the bottom and working upward to seal. Repeat with the remaining wrappers and filling.

Fill a large pot halfway with peanut oil. Heat over medium-high heat until the temperature reaches 375˚F (190˚C). Set a wire rack over a baking sheet.

Working 3–4 at a time, fry the egg rolls in the hot oil until the wrappers are puffed and golden, about 2 minutes, flipping halfway to ensure even color. Transfer to the wire rack and sprinkle with salt.

Serve the egg rolls with your favorite dipping sauce, such as sweet and sour sauce.

Enjoy!