Crab Rangoon Egg Rolls
Ingredients:
8 oz cream cheese, softened to room temperature.
1 cup crab meat (imitation or real), finely chopped.
2 green onions, thinly sliced.
1 clove garlic, minced.
1 teaspoon Worcestershire sauce.
1 teaspoon soy sauce.
½ teaspoon sugar.
¼ teaspoon salt, or to taste.
¼ teaspoon black pepper.
Egg roll wrappers.
Water, for sealing.
Oil, for deep frying.
Instructions:
In a medium mixing bowl, combine the softened cream cheese and crab meat. Stir until the mixture is smooth and evenly blended. Add the green onions, garlic, Worcestershire sauce, soy sauce, sugar, salt, and black pepper. Mix well until all ingredients are fully incorporated and the filling is creamy with small bits of crab throughout.
Place an egg roll wrapper on a clean work surface with one corner pointing toward you. Spoon about 2 to 3 tablespoons of the crab mixture into the center. Fold the bottom corner over the filling, then fold in the left and right sides. Roll tightly toward the top corner, keeping the filling snug inside. Lightly brush the final corner with water and seal firmly. Repeat with remaining wrappers and filling.
Heat oil in a deep skillet or fryer to 350°F (175°C). Once the oil is hot, carefully add a few egg rolls at a time, making sure not to overcrowd the pan. Fry for 3 to 4 minutes, turning occasionally, until the egg rolls are golden brown and crisp on all sides.
Remove the egg rolls with a slotted spoon and drain on paper towels. Let them rest for a minute before serving so the filling sets slightly. Serve hot with sweet chili sauce, duck sauce, or soy-based dipping sauce for extra flavor.
Enjoy !!!
