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Crab Rangoon Egg Rolls – A Crispy, Creamy Twist on a Classic Appetizer
If you love the creamy, savory filling of Crab Rangoon and the crispy crunch of egg rolls, then Crab Rangoon Egg Rolls are about to become your new favorite appetizer. These delicious rolls combine the best of both worlds: the rich, cream cheese-based filling of Crab Rangoon wrapped in a golden, crispy egg roll shell. Whether you’re hosting a party, looking for a unique snack, or craving something indulgent, these Crab Rangoon Egg Rolls are sure to impress.
With a simple blend of crab meat, cream cheese, green onions, and seasonings, these egg rolls are a delightful twist on the classic Crab Rangoon. They are perfect for dipping in sweet and sour sauce or your favorite Asian-inspired dipping sauce. Let’s dive into how to make these crispy, creamy, and utterly delicious Crab Rangoon Egg Rolls!
Ingredients
Makes about 10 egg rolls
- 8 oz cream cheese, softened
- 1/2 lb crab meat (imitation or real, depending on your preference)
- 1/4 cup green onions, finely chopped
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice (optional, for added brightness)
- 10 egg roll wrappers
- 1 egg, beaten (for sealing the rolls)
- Oil for frying (vegetable oil or peanut oil works well)
- Dipping sauce: Sweet and sour sauce, soy sauce, or duck sauce
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