Crab Rangoon Egg Rolls

Crispy on the outside, creamy and savory inside — Crab Rangoon Egg Rolls are the ultimate party snack 🦀🥢

---

🦀 Crab Rangoon Egg Rolls

🛒 Ingredients (Makes 8–10 egg rolls)

• 8–10 egg roll wrappers

• 8 oz cream cheese, softened

• 1 cup crab meat (real or imitation), finely chopped

• 2 green onions, finely sliced

• 1 teaspoon Worcestershire sauce

• ½ teaspoon garlic powder

• ½ teaspoon soy sauce

• ¼ teaspoon white pepper (or black pepper)

• Oil for frying

Optional add-ins:

• ½ teaspoon sesame oil

• 1–2 tablespoons shredded mozzarella (extra stretch)

• Pinch of sugar for classic rangoon sweetness

---

🔥 Instructions

1️⃣ Make Filling

In a bowl, mix:

• Cream cheese

• Crab meat

• Green onions

• Worcestershire, soy sauce, garlic powder, pepper
  Stir until smooth and well combined.

---

2️⃣ Roll Them Up

1. Lay egg roll wrapper in a diamond shape.

2. Spoon 2–3 tablespoons filling near the center.

3. Fold bottom corner over filling.

4. Fold in sides tightly.

5. Roll upward and seal top corner with water.

---

3️⃣ Fry

• Heat oil to 350°F (175°C).

• Fry 3–4 minutes until golden brown.

• Drain on paper towels.

---

🧑‍🍳 Air Fryer Option

• Spray lightly with oil.

• Air fry at 375°F for 8–10 minutes, flipping halfway.

---

🥢 Serve With

• Sweet chili sauce

• Duck sauce

• Sweet & sour sauce

• Soy sauce with a splash of rice vinegar

---

💡 Tips

• Make sure filling is not too wet to avoid bursting.

• Don’t overfill — they can leak while frying.

• Freeze before frying for easier handling (optional).

---

If you’d like, I can also share:

• A baked version

• A jalapeño crab rangoon egg roll twist

• Or a shrimp rangoon variation 😊