Crab Rangoon Egg Rolls

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Directions

  1. Prepare the Filling: In a mixing bowl, combine the softened cream cheese, crab meat, green onions, Worcestershire sauce, soy sauce, minced garlic, powdered sugar, salt, and black pepper. Mix until well combined.
  2. Assemble the Egg Rolls: Lay an egg roll wrapper on a flat surface with one corner pointing toward you, forming a diamond shape. Place 2 tablespoons of the crab mixture in the center of the wrapper. Dip your finger in water and wet the edges of the wrapper. Fold the bottom corner up over the filling, then fold in the sides, and roll up tightly, sealing the top corner with more water. Repeat with remaining wrappers and filling.
  3. Cooking Methods:
    • Frying: Heat about 2 inches of oil in a frying pan or deep fryer to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes or until golden brown and crispy. Drain on a wire rack or paper towels.
    • Baking: Preheat your oven to 400°F (200°C). Place the egg rolls on a baking sheet lined with parchment paper. Lightly spray the egg rolls with cooking spray. Bake for 12-15 minutes, turning once halfway through, until golden brown and crispy.
  4. Serve: Serve the Crab Rangoon Egg Rolls hot with sweet and sour sauce for dipping.

Tips and Tricks

  • Make Ahead: Assemble the egg rolls ahead of time and freeze them before cooking. When ready to eat, fry or bake them directly from the freezer; just add a few extra minutes to the cooking time.
  • Ingredient Swaps: Use canned or imitation crab if fresh crab is not available. For a different flavor profile, try adding some finely chopped bell peppers or a splash of hot sauce to the filling.
  • Healthier Option: If you prefer a healthier version, bake the egg rolls instead of frying them. You can also use reduced-fat cream cheese and whole-wheat egg roll wrappers.
  • Serving Suggestions: These egg rolls pair well with other Asian-inspired appetizers like spring rolls or dumplings. For drinks, try serving with a crisp white wine or a light beer.

Storing Leftovers

Store any leftover Crab Rangoon Egg Rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10 minutes, or until heated through and crispy.

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