Crab Rangoon Eggroll Recipe
Make Crab Rangoon Eggroll Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Eggroll Wrappers
For Frying
Method
Prepare the Filling
- 1
Mix Ingredients
In a medium mixing bowl, combine the cream cheese, crab meat, chopped green onions, garlic powder, Worcestershire sauce, salt, and pepper. Mix well until all ingredients are well incorporated and smooth.
Assemble the Eggrolls
- 2
Fill the Wrappers
Take one eggroll wrapper and place it on a clean surface with one corner pointing towards you. Add about 2 tablespoons of the crab filling to the center of the wrapper.
- 3
Roll and Seal
Fold the bottom corner over the filling, then fold in the sides and roll tightly towards the top corner. Use a little water to seal the edge. Repeat with the remaining wrappers and filling.
Fry the Eggrolls
- 4
Heat the Oil
In a large frying pan or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Eggrolls
Carefully add the eggrolls to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes, or until they are golden brown and crispy, turning occasionally to ensure even cooking.
- 6
Drain and Serve
Using a slotted spoon, remove the eggrolls from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.
