Description
Crispy crab rangoon egg rolls blend creamy cheese and succulent crab into a golden-brown wrapper of pure delight. Guests will savor each crunchy bite, discovering a perfect balance of flavor that transports taste buds to culinary bliss.
Ingredients
Scale
Protein:
- 8 oz crab meat
- 1/2 cup cream cheese
Vegetables and Aromatics:
- 2 green onions
- 1 clove garlic
- 1/4 cup chopped chives
Wrapper and Seasoning:
- 8 egg roll wrappers
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp white pepper
- 2 cups vegetable oil (for frying)
- 1 egg (for egg wash)
Instructions
- In a mixing bowl, combine softened cream cheese, finely minced green onions, crushed garlic, and chopped chives, creating a smooth and fragrant filling mixture.
- Gently fold in the crab meat, ensuring even distribution throughout the creamy base while maintaining delicate meat texture.
- Season the filling with soy sauce, sesame oil, salt, and white pepper, stirring thoroughly to blend all flavors harmoniously.
- Prepare a small bowl of beaten egg and set up a clean work surface for wrapping.
- Lay an egg roll wrapper diagonally and place a precise dollop of crab mixture near the bottom corner, leaving space around the edges for sealing.
- Fold the bottom corner over the filling, then fold in the side corners tightly to create a secure envelope shape.
- Roll the wrapper upward, brushing the top corner with egg wash to seal the egg roll completely.
- Heat vegetable oil in a deep skillet or wok to 350°F, ensuring the temperature remains consistent for even cooking.
- Carefully lower the egg rolls into the hot oil, frying 2-3 at a time to prevent overcrowding and maintain oil temperature.
- Fry for 2-3 minutes per side, rotating until the exterior turns golden brown and crispy.
- Remove egg rolls with a slotted spoon and drain on paper towels to absorb excess oil.
- Allow to cool slightly before serving with your favorite dipping sauce.
Notes
- Choose fresh, high-quality crab meat for the most authentic and delicious flavor profile.
- Drain crab meat thoroughly to prevent excess moisture from making the filling soggy.
- Ensure cream cheese is completely softened at room temperature for smooth mixing.
- Keep egg roll wrappers covered with a damp towel to prevent drying out during preparation.
- Pat crab meat gently to maintain its delicate texture without breaking it into tiny pieces.
- Test oil temperature with a small piece of wrapper to confirm it sizzles immediately without burning.
- Avoid overcrowding the pan to maintain consistent oil temperature and achieve crispy exterior.
- Seal egg rolls tightly to prevent oil from seeping inside during frying.
- Blot excess oil on paper towels immediately after frying to keep egg rolls crisp.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: American Chinese
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 40 mg