Crab Rangoon Egg Rolls
Embark on a culinary journey where flavors from the East and the West converge harmoniously in our Crab Rangoon Egg Rolls recipe. Drawing inspiration from the iconic Crab Rangoon appetizer and the beloved crispy texture of egg rolls, this fusion creation promises a gastronomic adventure like no other.
Picture this: tender flakes of crab meat delicately mingling with creamy, softened cream cheese, accented by hints of garlic, onion, and the subtle tang of Worcestershire sauce. All of these delectable ingredients are lovingly enveloped in a crisp egg roll wrapper, creating a tantalizing blend of textures and tastes with every bite.
Whether you’re hosting a festive gathering or simply seeking to elevate your snacking experience, these homemade Crab Rangoon Egg Rolls are sure to captivate your palate and impress your guests. Join us as we unveil the artistry behind crafting these culinary delights, inviting you to indulge in a symphony of flavors that celebrates the best of both worlds.
Ingredients:
1 teaspoon Garlic powder.
½ pound Crab meat, cooked and flaked.
½ teaspoon Onion powder.
16 ounces Cream cheese, softened.
3 Green onions, finely chopped.
1-2 tablespoons Worcestershire sauce.
8 Egg roll wrappers.
Oil for frying.
Instructions:
Step 1
In a mixing bowl, combine the softened cream cheese, garlic powder, onion powder, Worcestershire sauce, and chopped green onions until thoroughly mixed.
Step 2
Gently fold in the cooked and flaked crab meat into the cream cheese mixture until well incorporated.
Step 3
Place about 3 tablespoons of the crab and cream cheese mixture onto the center of each egg roll wrapper.
Step 4
Fold the sides of the wrapper over the filling, then roll tightly to enclose the filling, using a dab of water to seal the edges.
Step 5
Heat oil in a deep skillet or pot over medium-high heat until it reaches 375 degrees Fahrenheit (190 degrees Celsius).
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