Crab Rangoon Egg Rolls – Looking for an appetizer that satisfies your cravings for both crunchiness and creaminess? You’ve come to the place with our recipe, for Crab Rangoon Egg Rolls. These mouthwatering starters bring together the flavors of crab, cream cheese, and aromatic spices all wrapped up in a crispy egg roll wrapper. They’re quick and easy to make making them perfect for any occasion. Dive into the realm of appetizer perfection with this recipe that combines the best of American cuisine with a hint of Asian influence.
I still remember the first time I prepared these Crab Rangoon Egg Rolls for my family. The kitchen was filled with excitement as I blended cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions into the food processor. The delightful aroma of crabmeat filled the air hinting at something about to happen. As I carefully wrapped the filling in egg roll wrappers and watched them fry to a golden brown I couldn’t help but smile in anticipation of my husband and child tasting these delightful creations. To my surprise, they loved them as much as I did! From that day, on these Crab Rangoon Egg Rolls have held a special place in our family’s hearts.
What makes this Crab Rangoon Egg Rolls truly special?
Experience the charm of our Crab Rangoon Egg Rolls. A combination of creamy and crunchy textures that will delight your taste buds. These mouthwatering appetizers are a choice, for when you’re short on time taking 16 minutes to prep and cook. They bring together the flavors of both American and Asian cuisines giving you a delightful fusion experience, in every bite. Whether you have an evening or an impromptu gathering these appetizers are sure to please your taste buds.
What You Need To Make This Crab Rangoon Egg Rolls Recipe?
Cream Cheese: Make sure the cream cheese is softened to room temperature so that it blends easily and gives the filling a silky texture.
Worcestershire Sauce: This flavorful condiment adds depth and umami to the filling. Adjust the amount according to your taste preferences as a little goes a way, in enhancing the flavor.
Garlic Powder: Add a teaspoon of powder to infuse the filling with a garlic aroma and flavor which will enhance the overall taste.
Onion Powder: Include half a teaspoon of onion powder to give an onion essence that enhances the notes without overpowering the crab meat.
Green Onions: Chop up some onions to bring in an oniony bite and add vibrant color to the filling. Feel free to adjust the quantity based on your preference for milder or onion flavor.
Fresh Crabmeat: The main attraction is crabmeat providing a luscious seafood-rich taste. Opt for diced crabmeat for texture and flavor.
Egg Roll Wrappers: These thin square wrappers are specifically designed for achieving crispy, perfection. You can easily find them at grocery stores. They are essential, for achieving that classic egg roll crunch.
Vegetable Oil: When making egg rolls it’s best to use vegetable oil for frying. Vegetable oil heats up nicely. Gives the egg rolls a crispy texture. Just make sure to get the temperature of the oil to around 375 degrees Fahrenheit, for the best outcome.
Steps To Make Crab Rangoon Egg Rolls:
Step 1: Start by tossing your softened cream cheese into the food processor. Add a dash (or a dollop) of Worcestershire sauce, some garlic powder, and a sprinkle of onion powder. Toss in those vibrant green onions. Hit the pulse button and watch the magic happen. Blend until your filling is silky smooth.
Step 2: Now, it’s time to introduce the real headliner – fresh crab meat. Gently fold it into the cream cheese blend. This filling is ready to steal the spotlight.
Step 3: Place an egg roll wrapper in front of you – it’s your canvas. Spoon three tablespoons of your creamy crab creation onto the center, shaping a little mound. Roll it up like a pro: fold the corner closest to you, tuck in the sides, and roll it tight. Seal with a dab of water, like sealing an envelope with a kiss.
Step 4: Heat up some vegetable oil in a pot to a sizzling 375 degrees. Carefully drop in your egg rolls, but don’t overcrowd. Fry for 1-2 minutes until they’re golden and crispy. Between batches, let the oil recharge to 375 degrees.
Step 5: As your egg rolls emerge, place them on a paper towel-lined stage to lose any excess oil. Serve them while they’re hot and crispy outside, creamy inside, ready to take center stage at your culinary party.
Step 6: Dim the lights, cue the dipping sauces, and let these Crab Rangoon Egg Rolls shine on your plate! Enjoy!
Tip:
For a lasting crispy texture, in your Crab Rangoon Egg Rolls try placing them on a wire rack instead of using paper towels after frying. This will help the air circulate around the egg rolls and keep them from becoming soggy. You’ll love the crunch with every bite!
Frequently Asked Questions:
Can I use imitation crabmeat instead of fresh crab?
Sure you have the option to use imitation crabmeat of crab if that’s your preference. However, it’s worth noting that there might be a difference, in flavor compared to using fresh crabmeat.
What dipping sauce pairs best with these Crab Rangoon Egg Rolls?
When it comes to dipping sauce for these Crab Rangoon Egg Rolls you have a few options. Sweet chili sauce, soy sauce, or even a combination of both work as delicious accompaniments.
Can I prepare these in advance and reheat them?
If you’re wondering about preparing these egg rolls in advance and reheating them later it’s important to mention that they are, at their best when enjoyed fresh and crispy. However, if needed you can reheat them in the oven at 350 degrees Fahrenheit for a few minutes to bring back some of their crunchiness.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Crab Rangoon Egg Rolls Recipe
Ingredients
- 2 8 oz boxes of softened cream cheese
- 1-2 tbsp. Worcestershire sauce adjust to taste
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3 green onions chopped
- 1/2 lb. fresh white cooked crabmeat flaked or diced
- 8-10 egg roll wrappers
- Vegetable oil for frying
Instructions
- To make this appetizer start by using a food processor to blend softened cream cheese Worcestershire sauce, garlic powder, onion powder and chopped green onions until well combined.
- Next gently mix in the flaked or diced crabmeat, with the cream cheese mixture.
- Take an egg roll wrapper. Position it with one corner pointing towards you. Scoop around three tablespoons of the crab and cream cheese filling into the center creating a horizontal mound.
- Fold the corner closest to you up and over the filling fold in the sides and roll the wrapper tightly. Use an amount of water to secure the tip of the wrapper.
- In a stockpot or saucepan heat vegetable oil to 375 degrees Fahrenheit.
- Fry 2 to 3 egg rolls at a time for 1 to 2 minutes or until they turn lightly golden brown. Be sure to allow the oil temperature to return to 375 degrees between batches.
- Once fried, place the Crab Rangoon Egg Rolls on paper towels to drain any oil. Serve them while they're still warm and crispy, for enjoyment.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
