Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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