Crab Rangoon Eggrolls Recipe

Ingredients

• 16 ounces cream cheese, softened to room temperature
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 12 ounces lump crab meat, drained well (Bumble Bee brand recommended)
• 1/3 cup green onions, thinly sliced
• 12 large egg roll wrappers
• Canola oil, for frying (amount varies depending on pot size)
• 1 large egg, room temperature
• 1 teaspoon water
• 1 to 2 tablespoons thinly sliced green onions
• Bottled sweet chili sauce, for dipping

Instructions

1. 1

   Prepare the Filling: In a mixing bowl, combine softened cream cheese, Worcestershire sauce, garlic powder, and onion powder. Mix until smooth and well blended. Gently fold in the drained crab meat and sliced green onions, ensuring the crab is evenly distributed without breaking it up too much.

2. 2

   Make the Egg Wash: In a small bowl, whisk together the egg and water thoroughly. This will be used to seal the egg roll wrappers.

3. 3

   Assemble the Eggrolls: Lay one egg roll wrapper flat on a clean surface with one corner pointing towards you (diamond shape). Spoon about 2 tablespoons of crab filling onto the center. Fold the bottom corner over the filling, tuck in the sides tightly, and roll up towards the top corner. Use the egg wash to seal the edge firmly. Repeat with remaining wrappers and filling.

4. 4

   Heat the Oil: Pour canola oil into a deep frying pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer to maintain the temperature accurately for even frying.

5. 5

   Fry the Eggrolls: Carefully place 3-4 eggrolls in the hot oil, avoiding overcrowding. Fry for approximately 3-4 minutes or until they turn golden brown and crispy, turning occasionally to brown evenly.

6. 6

   Drain and Serve: Remove the fried eggrolls with a slotted spoon and place on paper towels to drain excess oil. Garnish with sliced green onions if desired, and serve hot with bottled sweet chili sauce for dipping.