Crab Rangoon Egg Rolls are filled with fresh crab meat, cream cheese, and a perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer.
Ingredients:
2 cups vegetable oil (for frying)
5 oz crab meat
4 oz cream cheese, at room temperature
1 clove garlic, minced
1 green onion, thinly sliced
1 teaspoon red onion, chopped
1/4 teaspoon freshly ground white pepper
1 1/2 teaspoons sesame oil
1 teaspoon Worcestershire sauce
Kosher salt and ground black pepper, to taste
24 2″ won ton wrappers
Instructions:
Prepare Filling:
In a mixing bowl, combine the crab meat, cream cheese, minced garlic, green onion, red onion, white pepper, sesame oil, and Worcestershire sauce. Season with salt and pepper to taste. Mix until well combined.
Wrap Egg Rolls:
Lay out a won ton wrapper on a clean, dry surface. Place a spoonful of the crab mixture in the center of the wrapper. Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll up tightly.
Seal Edges:
Moisten the edges of the wrapper with water to seal the egg roll.
Repeat:
Repeat the process with the remaining won ton wrappers and filling until all the filling is used.
Heat Oil:
In a large skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry Egg Rolls:
Carefully place the egg rolls in the hot oil, a few at a time, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes per side.
Drain and Serve:
Remove the egg rolls from the oil and drain on paper towels to remove excess oil. Serve hot with your favorite dipping sauce.
Enjoy!