Ingredients:

1 cup cream cheese, softened

1 cup crab meat (fresh or canned, drained and flaked)

1/4 cup green onions, finely chopped

1/4 cup Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 package egg roll wrappers (about 20 wrappers)

Vegetable oil, for frying

Sweet and sour sauce, for serving (optional)

Preparing the Filling

First things first, lets get our filling ready. This is the heart of our Crab Rangoon Egg Rolls, and I want to make sure its packed with flavor!

In a large mixing bowl, combine the softened cream cheese and crab meat. Use a fork to mix them together until they are well blended. You want the cream cheese to be smooth and creamy, so make sure there are no lumps.

Add the finely chopped green onions to the mixture. The green onions will add a nice crunch and a burst of flavor, so dont skip this step!

Next, pour in the Worcestershire sauce. This will give our filling a savory depth that complements the crab beautifully.

Sprinkle in the garlic powder, onion powder, salt, and black pepper. Mix everything together until its well combined. Taste the filling and adjust the seasoning if necessary. You want it to be flavorful but not overpowering.

Assembling the Egg Rolls

Now that our filling is ready, its time to assemble the egg rolls. This part is super fun, and I love getting my hands a little messy!

Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond shape).

Place about 2 tablespoons of the crab filling in the center of the wrapper. Be careful not to overfill, as this can make it difficult to seal the egg rolls.

To seal the egg roll, dip your finger in a small bowl of water and moisten the edges of the wrapper. This will help the wrapper stick together.

Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll it up tightly towards the top corner. Make sure to press the edges to seal them well. Repeat this process with the remaining wrappers and filling.

Cooking the Egg Rolls

Now that we have our egg rolls assembled, its time to cook them! You can either fry or bake them, but I personally love the crispy texture that frying gives.

In a large, deep skillet or a pot, pour enough vegetable oil to cover the bottom by about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of bread into it; if it sizzles and bubbles, youre good to go!

Carefully place a few egg rolls in the hot oil, making sure not to overcrowd the pan. Fry them in batches if necessary. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.

Once they are cooked, use a slotted spoon to remove the egg rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.

Repeat the frying process with the remaining egg rolls until they are all cooked. Keep an eye on the oil temperature, adjusting the heat as needed to maintain a consistent frying temperature.

Serving the Egg Rolls

Now that our Crab Rangoon Egg Rolls are perfectly crispy and golden, its time to serve them up!

Arrange the egg rolls on a serving platter. They look so inviting and delicious!

If you like, you can serve them with sweet and sour sauce or your favorite dipping sauce on the side. The sweetness of the sauce pairs perfectly with the savory crab filling.

Enjoy your homemade Crab Rangoon Egg Rolls while they are still warm

Conclusion:

In summary, these Crab Rangoon Egg Rolls are an absolute must-try for anyone looking to elevate their appetizer game. The delightful combination of creamy crab filling wrapped in a crispy shell is simply irresistible. Whether you’re hosting a party, enjoying a cozy night in, or just craving something delicious, these egg rolls are sure to impress your family and friends. For serving suggestions, consider pairing these egg rolls with a sweet and sour dipping sauce or a zesty soy sauce for an extra burst of flavor. You can also experiment with variations by adding different ingredients like diced jalapeños for a spicy kick or swapping out the crab for shrimp or even a vegetarian option with cream cheese and spinach. The possibilities are endless! I encourage you to give this recipe a try and share your experience with me. I would love to hear how your Crab Rangoon Egg Rolls turn out and any creative twists you might add. So roll up your sleeves, gather your ingredients, and get ready to enjoy a delicious treat that will have everyone coming back for more! Happy cooking! Print