Description
A tasty twist on a classic, these Crab Rangoon Egg Rolls combine crispy, creamy flavors in a delicious appetizer.
Ingredients
Scale
- 8 Egg Roll Wrappers
- 8 oz Cream Cheese
- 1 cup Crab Meat (fresh or imitation)
- 2 Green Onions, chopped
- 1 tsp Garlic Powder
- 2 tbsp Coconut Aminos or Soy Sauce
- 1 tsp Sesame Oil
- Salt and Pepper to taste
- Oil for frying
Instructions
- Prep the Filling: In a bowl, mix together cream cheese, crab meat, green onions, garlic powder, coconut aminos or soy sauce, sesame oil, salt, and pepper until well combined.
- Assemble the Egg Rolls: Lay an egg roll wrapper with one corner facing you. Spoon the filling onto the center, fold the corner up, fold in the sides, and roll tightly, sealing the edge with water.
- Heat the Oil: In a deep frying pan or pot, heat enough oil over medium-high heat to submerge the egg rolls.
- Fry: Carefully place the egg rolls in the hot oil, frying until golden brown on all sides, about 3-5 minutes.
- Drain and Cool: Remove the egg rolls and place them on paper towels to drain excess oil. Let cool slightly before serving.
Notes
For a healthier option, brush with oil and bake at 425°F (220°C) until golden.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 2 egg rolls
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg