Crab Rangoon Egg Rolls Recipe

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Ingredients

  • 8 oz cream cheese, softened
  • 4 oz imitation crab meat, chopped
  • 2 green onions, finely chopped
  • 1 tsp garlic powder
  • 1 tsp soy sauce
  • 10–12 egg roll wrappers
  • Oil for frying

Instructions

  1. In a medium bowl, combine cream cheese, chopped crab, green onions, garlic powder, and soy sauce. Mix well.
  2. Lay an egg roll wrapper on a clean surface. Place 1–2 tablespoons of the filling in the center.
  3. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the edge with a little water.
  4. Heat oil in a deep skillet or fryer to 350°F (175°C). Fry egg rolls in batches until golden brown and crispy, about 2–3 minutes per side.
  5. Remove and drain on paper towels.
  6. Serve hot with sweet chili sauce or soy sauce for dipping.

I can also make a no-fry baked version for a healthier twist if you want. Do you want me to do that?

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