Crab Rangoon Egg Rolls
Crab rangoon egg rolls are a delicious appetizer loaded with crab, green onions, cream cheese, a few spices, and fried to golden perfection.
Equipment
- Large Pot or Deep Fryer
- Saucepan
- Paper Towels
Ingredients
- 12 oz Cream Cheese, (room temperature)
- 6 tbsps Green Onions, (sliced thinly)
- 1 clove Garlic , (diced)
- 1 tsp Worcestershire Sauce
- 1 tsp Soy Sauce
- 1 tsp Onion Powder
- 1/2 tsp Sugar
- 2 cups Imitation Crab Meat or Fresh Crab Meat*
- Salt and Pepper, (to taste)
- 1 large Egg
- 10 Egg Roll Wrappers
Sweet and Sour Sauce
- 1 cup Pineapple Juice
- 1/2 cup Sugar
- 1/4 cup Apple Cider Vinegar
- 3 tbsps Ketchup
- 2 tbsps Soy Sauce
- 1 tbsp Cornstarch
- 2 tbsps Water
- 1 tsp Red Pepper Flakes, (optional)
- 3 drops Red Food Coloring, (optional)
Instructions
- Add oil to a large pot or deep fryer. You'll need about 4 inches of oil. Begin heating the oil over medium heat to 375 degrees F so that it's ready by the time you're finished prepping the egg rolls.
- Start by making the cream cheese mixture. In a large bowl, combine room temperature cream cheese, scallions, worcestershire sauce, soy sauce, diced garlic, onion powder, and sugar. Season with salt and pepper to taste.
- Cut up crab into small chunks and fold into the cream cheese mixture.
- Place one readymade egg roll skins on a flat surface and add about 2-3 tablespoons of the crab meat mixture onto the wrapper in a diagonal line. Leave about an inch of space on the corners to fold the wrapper over the filling.
- Brush the edges of the wrapper with a beaten egg, then fold one edge firmly over the filling. Press gently to remove any excess air bubbles. Then fold the two short edges over the filling and roll the remaining side over the middle to seal the egg roll. Repeat until the filling is used, about 10-11 egg rolls.
- Fry 2-3 rolls at a time, about 2 minutes per side until golden brown. Remove from the oil and place on a paper towel to drain any excess grease.
- While the egg rolls cool, make the sweet and sour sauce. Add pineapple juice, sugar, apple cider vinegar, ketchup, and soy sauce to a saucepan and bring to a boil. In a small bowl, mix together cornstarch and water to form a slurry.
- Turn off the heat and lightly whisk in the cornstarch mixture and stir until the sauce begins to thicken. (You can add a few drops of red food coloring for that bright red color) Pour into a bowl and garnish with red pepper flakes, optional.
Notes
Tips
- You can use real crab meat or imitation crab meat for this recipe - both have great flavor! If using real crab meat, I recommend using fresh white crab or king crab.
- When you're ready to fry, do a test egg roll prior to frying multiple at a time! You want to fry each roll until they're nice and golden brown. This could take about 3-5 minutes depending on the temperature of the oil. It's good to do a test roll to make sure you've got the temperature just right.
- It's really helpful to use a candy thermometer to monitor the temperature of the oil. This prevents the oil rom getting too hot and burning the crab egg rolls, it also tells you if you need to crank up the heat a bit if the oil's temperature goes too low.
Nutrition
Calories: 203kcal, Carbohydrates: 17g, Protein: 6g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.002g, Cholesterol: 58mg, Sodium: 417mg, Potassium: 82mg, Fiber: 1g, Sugar: 3g, Vitamin A: 522IU, Vitamin C: 1mg, Calcium: 47mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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