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Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls are egg rolls filled with cream cheese, crab, green onions, and other seasoning.
5 from 1 vote

Ingredients
  

  • 16 oz Cream Cheese softened
  • 8-12 oz Shredded Crab Meat I used imitation crab meat
  • 4 Green Onions diced
  • 3 cloves Garlic minced
  • 3 tsp Soy Sauce
  • 1.5 tsp Worchestershire Sauce
  • 14 Eggroll Wrappers
  • 1.5 tbsp powdered sugar (optional) for people who like their crab rangoon a little sweet
  • Oil For Frying
  • Sweet Chili Sauce optional
  • Duck Sauce optional

Instructions
 

  • Make sure your cream cheese is softened. It is much easier to mix if it has been at room temperature for several hours.
  • Mince your garlic and finely dice your green onion
  • Combine all of the ingredients in a bowl, except for the egg roll wrappers.
  • Set up your egg roll making station: Fill a small bowl with water. You will use a little of this water to seal every egg roll
  • Lay an egg roll wrapper on the table, with a point facing toward you. Add 1.5-2 tablespoons of filling in the lower middle area of the egg roll wrapper. Then, fold up the bottom half of the wrapper, fold over both sides, and then add water to the upper triangle of the wrapper. Fold it over so that it sticks. I have a video of how I did this on my Instagram @spinachandbacon
  • Set each egg roll aside until you are ready to fry.
  • Add enough oil to come up half of an inch in a large skillet. You want the oil to be high enough to cover half of each egg roll, and then you will flip it and fry the other side.
  • Bring the skillet to medium heat. Once the oil is hot, add the egg rolls to the pan. Once each side has gotten nicely brown, flip it over. Once both sides are brown, place each egg roll on a paper towel lined plate to catch any excess oil.
  • Serve with a sweetened sauce of your choosing. I like to eat this with sweet chili sauce.

Notes

I also did try to air fry them, and the taste was great, but some of them burst at the seems a little bit. If you are only making these for yourself and you do not care about them looking perfect, then I encourage you to air fry them. Spray each egg roll with cooking spray and then cook at 360F for 8 minutes, flipping them after 6 minutes.
Optional - Powder Sugar - a lot of Chinese takeout restaurants add powdered sugar into their crab rangoon mixture. Feel free to add 1.5 tbsp of powdered sugar to this recipe if you like a subtle sweetness to your crab rangoon