Ingredients:
8 oz cream cheese, softened
1 cup lump crab meat, drained and flaked
2 green onions, finely chopped
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1 package egg roll wrappers
Vegetable oil, for frying
Sweet chili sauce, for dipping
Instructions:
Prepare the Filling:
In a mixing bowl, combine the softened cream cheese, lump crab meat, chopped green onions, minced garlic, Worcestershire sauce, soy sauce, ground ginger, and black pepper. Mix until well combined.
Assemble the Egg Rolls:
Place an egg roll wrapper on a clean, dry surface with one corner facing you (like a diamond shape).
Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling, sealing the edge with a small amount of water.
Fry the Egg Rolls:
In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
Carefully add the egg rolls, a few at a time, and fry until golden brown and crispy, about 2-3 minutes per side.
Remove the egg rolls from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
Serve and Enjoy:
Serve the Crab Rangoon Egg Rolls warm with sweet chili sauce for dipping.
Tips for Success:
Ensure the cream cheese is softened to room temperature to make it easier to mix with the other ingredients.
Use lump crab meat for the best texture and flavor in the filling.
Seal the edges of the egg rolls tightly to prevent the filling from leaking out during frying.
If you prefer, you can bake the egg rolls in a preheated 400°F (200°C) oven for 20-25 minutes, turning halfway through, until golden brown and crispy.
Enjoy Your Homemade Crab Rangoon Egg Rolls!
