Crab Rangoon Eggroll
Crab Rangoon Eggroll is filled with crab meat, cream cheese, and a perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer and anytime snack. This is a fun twist on our favorite crab rangoon.
Equipment
1 Frying Pan
1 Mixing bowl
Ingredients
- 25 pieces egg roll wrappers
- 8 ounces cream cheese
- 8 ounces crab meat chopped
- 1 cup corn
- ½ cup celery chopped
- ½ cup green onions chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoons soy sauce
- ¼ teaspoon salt
- 2 cups cooking oil
Instructions
- In a large bowl, mix together the cream cheese, salt, soy sauce, garlic powder, onion powder until well combined. Gently fold in the crab meat, green onions, celery, and corn until evenly incorporated.
- Place a wonton wrapper on a clean surface in a diamond angle. Scoop 3 tablespoons of the crab filling into the center of the wrapper and flatten slightly with a spoon. Fold the sides of the wrapper inwards to cover the filling, then roll the wonton up, starting from the bottom and working upward to seal. Dip two fingers into a bowl of water to moisten the last edges of wrapper with your fingers.Repeat with the remaining wrappers and filling.
- Heat the oil over medium-high heat. Gently place the crab rangoon eggrolls into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen eggrolls, it will take 1 to 2 minutes longer).
- Place the fried egg rolls on cooling rack and serve immediately with your favorite sauce.
Notes
Nutrition
Calories: 269kcal
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