Time Required:
– Preparation Time: 15 minutes
– Cooking Time: 10 minutes
– Total Time: 25 minutes
Introduction
Turn the favorite appetizer from your local Chinese takeout into a homemade delight with this Crab Rangoon Egg Rolls recipe! Perfect as a party snack or family-friendly meal, these egg rolls feature a crispy exterior enveloping a creamy, crab-filled center.
Why Make This Recipe
With a simple process and readily available ingredients, you can recreate the classic Crab Rangoon taste in a new format that adds a layer of fun and interactivity to the dining experience.
How to Make Crab Rangoon Egg Rolls
Ingredients:
– 8oz cream cheese, softened
– 8oz canned crab meat, drained
– 1/4 cup green onions, finely chopped
– 1 tsp soy sauce
– 1 clove garlic, minced
– 1/2 tsp Worcestershire sauce
– 10 egg roll wrappers
– Oil for frying
– Sweet and sour sauce for dipping (optional)
Directions:
1. Combine cream cheese, crab meat, green onions, soy sauce, garlic, and Worcestershire sauce in a mixing bowl until the mixture is smooth.
2. Lay out an egg roll wrapper, placing about 2 tablespoons of the filling near its center.
3. Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper away from you, sealing the top corner with water.
4. Repeat steps 2 and 3 with the remaining wrappers and filling.
5. Heat oil in a large skillet over medium-high heat. Add the egg rolls, cooking until they’re golden brown and crispy, which should be about 2-3 minutes per side.
6. Serve the egg rolls warm, accompanied by sweet and sour sauce if desired.
How to Serve Crab Rangoon Egg Rolls
Serve these as appetizers with a sweet and sour sauce, optionally garnished with extra green onions for added color and mild crunch.
How to Store Crab Rangoon Egg Rolls
Store the cooked, cooled egg rolls in an airtight container in the refrigerator for up to two days. To reheat, bake in a preheated oven until they’re crispy again.
Tips to Make Crab Rangoon Egg Rolls
– Drain the crabmeat thoroughly to avoid excess moisture, which might make the filling watery.
– Remember to seal the edges of the egg roll wrappers well so that the filling doesn’t leak out during frying.
– Fry the egg rolls in small batches to maintain oil temperature and ensure even cooking.
Variation
For a vegetarian alternative, replace the crab meat with finely chopped vegetables of your choice.
FAQs
Q1. What can I use instead of canned crab meat?
A1. You can use fresh or frozen crab meat if canned crab meat is not available.
Q2. Can I bake these egg rolls instead of frying?
A2. Yes, you can bake these at 425 Fahrenheit for 15 minutes or until golden brown and crispy.
Q3. Can I make these egg rolls in advance?
A3. Yes! You can assemble the egg rolls and freeze them before frying. When ready to serve, fry the frozen egg rolls without defrosting; just add a couple of extra minutes to the cooking time.