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Cozy Crab Rangoon Egg Rolls

Crispy egg rolls filled with creamy crab and cream cheese, perfect for family gatherings and a delightful main dish.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: American, Chinese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese, softened Ensure cream cheese is softened for easier mixing.
  • 1/2 cup crab meat, cooked and flaked Use fresh or canned crab meat.
  • 1/4 cup green onions, chopped
  • 1/4 cup Worcestershire sauce Ensure it's Halal-friendly.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For assembling
  • 8 pieces egg roll wrappers Store-bought or homemade.
  • Oil for frying Use enough oil to submerge egg rolls.

Method
 

Preparation
  1. In a large mixing bowl, combine the softened cream cheese, flaked crab meat, chopped green onions, Worcestershire sauce, garlic powder, and onion powder. Mix until everything is well combined.
  2. Lay one egg roll wrapper on a flat, clean surface with one corner facing you. Spoon about 2 tablespoons of the crab filling onto the wrapper. Fold the bottom corner over the filling, then fold the sides inward and roll it up to the top corner. Moisten the edge with a dab of water to seal. Repeat with the remaining wrappers and filling.
Frying
  1. In a deep frying pan or pot, heat oil over medium heat to about 2 inches deep.
  2. Once the oil is hot, carefully lower in a few egg rolls at a time. Fry for about 3-4 minutes on each side or until golden brown and crispy.
  3. Remove the egg rolls from the oil and place them on a paper towel-lined plate to absorb excess oil. Serve hot with your favorite dipping sauces.

Notes

For substitutions, you can swap crab meat for shredded chicken or a medley of vegetables for a vegetarian option. Fry on medium heat to cook evenly and avoid burning. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze before frying for longer storage.