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crab rangoon egg rolls

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

Crab Rangoon Egg Rolls are stuffed with crab, cream cheese, green onions and the perfect blend of spices mimicking the classic crab rangoons with an extra large helping of the best part. I heat the oil in a heavy stock pot on the stove using a thermometer but a deep fryer would come in handy if you are preparing these for a holiday party or football game day fun. These Crab Rangoon Egg Rolls are always a great choice as they are a party favorite and kids love them. I do like to put real flaked cooked white crab in them albeit you don’t need a lot of crab meat to make them delicio

yield 8 serving(s)
prep time 10 Min
cook time 6 Min
method Deep Fry

Ingredients For crab rangoon egg rolls

  • 2
    (8 ounce) boxes cream cheese softened
  • 1 Tbsp
    tablespoons worcestershire sauce
  • 1 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 3
    green onions chopped
  • 1/2 lb
    fresh white cooked crabmeat flaked or diced
  • 8
    egg roll wrappers
  • vegetable oil for frying

How To Make crab rangoon egg rolls

  • 1
    In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
  • 2
    Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump . Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it usually shows on the package with pictures).
  • 3
    Heat oil in heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.
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