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Crab Rangoon Egg Rolls Recipe

A delicious twist on traditional crab Rangoon, these egg rolls are perfect for any occasion. The crispy exterior and creamy crab filling will delight your taste buds!
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Course: Appetizer
Cuisine: Asian
Keyword: Crab Rangoon, Egg Rolls, Seafood, Appetizer, Asian Cuisine
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 rolls
Calories: 280kcal
Author: Sarah

Equipment

  • Food Processor
  • Frying Pan

Ingredients

  • Vegetable or Sunflower Oil for frying
  • 10 Egg Roll Wrappers
  • 8 ounces Cream Cheese softened
  • 1 tsp Garlic Powder
  • 1/2 lb White Cooked Crabmeat diced
  • 3 Green Onion chopped
  • 1/2 tsp Onion Powder
  • 2 tbsp Worcestershire Sauce

Instructions

  • Add all the ingredients except the wrappers and oil to a food processor. Mix well to combine.
  • Lay out an egg roll wrapper, add the filling in the middle, and roll tightly from the opposite corner. Seal the edges with water.
  • Heat oil to 375 degrees Fahrenheit, then fry the egg rolls in batches until golden and crispy.
  • Serve the crab Rangoon egg rolls hot with your favorite sauces and dressings.

Notes

For storing leftover egg rolls, refrigerate them in an airtight container. To reheat, use an oven or air fryer for best results. Avoid microwaving to retain the crispy texture.

Nutrition

Calories: 280kcal | Carbohydrates: 15g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 420mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 220IU | Vitamin C: 15mg | Calcium: 200mg | Iron: 2.5mg
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