Crab Rangoon Egg Rolls | Crispy and Flavorful

These Crab Rangoon Egg Rolls are a delicious and crispy appetizer that’s perfect for parties or a weeknight snack. The creamy crab filling is packed with flavor and the crispy egg roll wrapper adds a satisfying crunch.

Ingredients

For the Crab Filling:

• 1 lb lump crab meat
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 egg, beaten
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped green onions
• 1/4 cup finely chopped red bell pepper
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste

For the Egg Rolls:

• 12 egg roll wrappers
• Vegetable oil for frying

Instructions

1. Prepare the Crab Filling: In a large bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper. Mix gently until combined.
2. Assemble the Egg Rolls: Lay an egg roll wrapper on a flat surface, diamond-shaped. Place a spoonful of crab mixture near the center. Fold the bottom corner over the filling, then fold in the sides. Roll up tightly and seal with water. Repeat with remaining wrappers.
3. Fry the Egg Rolls: Heat vegetable oil in a deep pot or skillet to 350°F (175°C). Fry egg rolls in batches for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
4. Serve: Serve hot with your favorite dipping sauce, such as sweet chili sauce or plum sauce.

Prep Time: 20 minutes | Cook Time: 15-20 minutes | Total Time: 35-40 minutes Calories: Approximately 250 calories per serving | Servings: 6-8

Crab Rangoon Egg Rolls | Crispy and Flavorful

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Ingredients

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For the Crab Filling:

• 1 lb lump crab meat
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 egg, beaten
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped green onions
• 1/4 cup finely chopped red bell pepper
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste

For the Egg Rolls:

• 12 egg roll wrappers
• Vegetable oil for frying

Instructions

1. Prepare the Crab Filling: In a large bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper. Mix gently until combined.
2. Assemble the Egg Rolls: Lay an egg roll wrapper on a flat surface, diamond-shaped. Place a spoonful of crab mixture near the center. Fold the bottom corner over the filling, then fold in the sides. Roll up tightly and seal with water. Repeat with remaining wrappers.
3. Fry the Egg Rolls: Heat vegetable oil in a deep pot or skillet to 350°F (175°C). Fry egg rolls in batches for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
4. Serve: Serve hot with your favorite dipping sauce, such as sweet chili sauce or plum sauce.

Prep Time: 20 minutes | Cook Time: 15-20 minutes | Total Time: 35-40 minutes Calories: Approximately 250 calories per serving | Servings: 6-8

• Author: Olivia Chen

FAQ

• Can I use imitation crab meat? Yes, you can use imitation crab meat as a less expensive alternative.
• Can I bake the egg rolls instead of frying them? Yes, you can bake the egg rolls at 400°F (200°C) for 20-25 minutes, or until golden brown and crispy.
• What other dipping sauces can I use? You can use other dipping sauces, such as sweet and sour sauce, soy sauce, or a creamy garlic sauce.
• Can I make these ahead of time? Yes, you can assemble the egg rolls ahead of time and store them in the refrigerator. Fry them just before serving.

Conclusion

These Crab Rangoon Egg Rolls are a delicious and easy-to-make appetizer that’s perfect for any occasion. They’re crispy, flavorful, and always a crowd-pleaser. So, give them a try and enjoy!