Crab Rangoon Egg Rolls
Ingredients:
8 oz cream cheese, softened
1 cup imitation crab meat (or real crab meat), finely chopped
2 green onions, chopped
1 teaspoon garlic powder
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
1/4 teaspoon salt
10 egg roll wrappers
1 egg, beaten (for sealing wrappers)
Oil for frying (vegetable or canola)
For Dipping Sauce (Optional):
1/2 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
Directions:
Make the Filling:
In a mixing bowl, combine the softened cream cheese, chopped crab meat, green onions, garlic powder, soy sauce, Worcestershire sauce, sugar, and salt. Mix until smooth and well combined.
Assemble the Egg Rolls:
Lay out one egg roll wrapper in a diamond shape (pointed edge facing you). Add 1-2 tablespoons of the crab mixture in the center of the wrapper. Brush the edges of the wrapper with the beaten egg.
Fold the bottom corner up over the filling, then fold in the sides, and roll the wrapper tightly, ensuring the edges are sealed. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:
Heat oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-5 minutes.
Remove and drain on a paper towel-lined plate.
Prepare Dipping Sauce:
In a small bowl, whisk together sweet chili sauce, soy sauce, and rice vinegar to create a tangy dipping sauce.
Serve:
Serve the crispy crab rangoon egg rolls with dipping sauce on the side. Garnish with extra chopped green onions or sesame seeds, if desired.
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes
Servings: 10 egg rolls