Crab Rangoon Egg Rolls Recipe
Introducing our Crab Rangoon Egg Rolls, a fusion of flavors that will tantalize your taste buds. Imagine this; a filling made with creamy cream cheese Worcestershire sauce, garlic and green onions all expertly combined with white crabmeat. This exquisite mixture is then enveloped in crispy egg roll wrappers resulting in a shell that perfectly complements the creaminess inside. Each bite offers a symphony of textures and flavors as the unmistakable seafood essence blends harmoniously with the richness of cream cheese. Whether you're hosting a gathering or simply looking for an appetizer to delight your senses these Crab Rangoon Egg Rolls are a masterpiece just waiting to be enjoyed.
8 Servings
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
To ensure that this Crab Rangoon Egg Rolls recipe is gluten-free and suitable for all preferences make sure to use certified gluten-free egg roll wrappers and Worcestershire sauce. You can usually find gluten-free egg roll wrappers made from rice flour or other flours without gluten, at specialty stores or through online sources. Just be sure to check the labels for certification. By making this modification everyone can savor these egg rolls without any concerns, about gluten.