Crab Rangoon Egg Rolls
Crispy egg rolls filled with a creamy mixture of crab meat, cream cheese, and spices for a delicious snack or appetizer.
Ingredients
For the Filling
- 8 oz cream cheese softened
- 1 cup crab meat cooked and shredded
- 2 tbsp green onions chopped
- 1 tsp garlic powder
- 1 tbsp Worcestershire sauce
For Assembly
- 12 pieces egg roll wrappers
- oil as needed for frying or use air fryer
Instructions
Preparation
- Gather all your ingredients on a clean surface.
- Take the cream cheese out of the fridge so it can soften.
- Chop the green onions and get the crab meat ready.
Cooking
- In a bowl, combine softened cream cheese, crab meat, chopped green onions, garlic powder, and Worcestershire sauce. Mix until smooth and creamy.
- Lay an egg roll wrapper flat. Place 1-2 tablespoons of filling in the center.
- Fold the sides over the filling and roll from the bottom to the top, sealing the edge with a bit of water.
- Heat oil in a pan or preheat the air fryer according to manufacturer instructions.
- Fry or air fry the egg rolls until golden brown and crispy, about 3-4 minutes on each side.
- Allow them to cool slightly on a paper towel to remove excess oil.
Serving
- Serve warm with soy sauce for dipping.
Notes
These rolls can be frozen uncooked for up to 3 months. Bake or fry from frozen, no thawing needed!