Crab Rangoon Egg Rolls

• servings: 6
• active time: 15 min
• total time: 25 MINUTES

Ingredients

• 8 oz cream cheese, sottened

• 1 cup imitation crab meat (or real crab), finely chopped

• 2 green onions, thinly sliced

• ½ teaspoon garlic powder

• ½ teaspoon Worcestershire sauce

• 12 egg roll wrappers

• Water (for sealing edges)

• Neutral oil for frying (vegetable or canola)

Directions

Instructions

1. Make the filling:

In a mixing bowl, combine the cream cheese, crab, green onions, garlic powder, and Worcestershire sauce. Mix until smooth and well blended.

2. Fill the wrappers:

Lay out one egg roll wrapper in a diamond shape. Spoon about 1–2 tablespoons of filling into the center. Fold in the sides, then roll up tightly from the bottom. Use a bit of water on the top corner to seal.

3. Fry

In a deep skillet, heat about 2 inches of oil to 350°F (175°C). Fry the egg rolls in batches, 3-4 at a time, until golden brown and crispy-about 3-4 minutes per side. Remove and drain on paper towels.

4. Serve:

Let cool slightly, then serve warm with sweet chili sauce or your favorite dipping sauce.

Notes

Can I air fry these instead of deep frying? Absolutely. Preheat your air fryer to 375°F, spray the egg rolls lightly with oil, and cook for 8-10 minutes, turning halfway through, until golden and crisp. f Can I bake crab rangoon egg rolls? X Yes. Place on a parchment-lined baking 81sheet, brush with oil, and bake at 400°F for 015-18 minutes, flipping once, until crispy and browned.