Golden Crab Rangoon Rolls
These indulgent, golden-fried rolls are a decadent reinterpretation of the classic crab rangoon appetizer. Filled with a velvety blend of cream cheese and crab, accented by savory aromatics, they are rolled in crisp egg roll wrappers and fried to a deep golden hue. Ideal for entertaining or enjoying as a bold and flavorful snack.
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Servings: 6
Ingredients
- Neutral frying oil such as canola or vegetable enough for 2 inches depth in a pan
- 1 cup finely shredded imitation crab or lump crab meat
- 8 ounces full-fat cream cheese softened to room temperature
- ½ teaspoon granulated garlic or garlic powder
- 2 stalks green onion finely sliced
- 12 square egg roll wrappers
- A small bowl of water for sealing the rolls
- ½ teaspoon Worcestershire sauce
Instructions
- In a medium-sized bowl, thoroughly combine the softened cream cheese, crab meat, sliced green onions, garlic powder, and Worcestershire sauce. Stir until the mixture becomes creamy and cohesive.
- Position one egg roll wrapper on a clean surface with a corner facing you (diamond shape). Spoon 1 to 2 tablespoons of the crab mixture into the center. Fold the side corners inward over the filling, then roll upward from the bottom, tucking tightly. Dab the upper corner with water and press to seal securely.
- Heat approximately 2 inches of oil in a deep skillet or heavy-bottomed pan to 350°F (175°C). Fry the rolls in small batches of three to four at a time, turning occasionally, until they achieve a golden, crisp exterior—approximately 3 to 4 minutes per batch.
- Transfer the fried rolls to a paper towel–lined plate to drain excess oil. Allow to cool slightly, then serve warm accompanied by sweet chili sauce or another preferred dipping sauce.