About This RecipeThis recipe transforms the classic flavors of crab rangoon, a popular appetizer in American Chinese cuisine, into an egg roll format. It combines crab meat and cream cheese filling wrapped in egg roll wrappers and deep-fried until crispy.Why You’ll Love This RecipeThe egg roll format provides a larger, crispier vessel for the creamy crab filling compared to traditional wonton wrappers. The contrast between the hot, crunchy exterior and the warm, creamy interior is the defining characteristic of this dish.Ingredients8 ounces imitation crab meat, finely flaked8 ounces cream cheese, softened2 green onions, finely chopped1 clove garlic, minced1 teaspoon Worcestershire sauce1/4 teaspoon white pepper12 egg roll wrappers1 tablespoon water mixed with 1 tablespoon all-purpose flour (sealing paste)Vegetable oil, for fryingStep by Step InstructionsIn a medium mixing bowl, combine the flaked imitation crab meat, softened cream cheese, chopped green onions, minced garlic, Worcestershire sauce, and white pepper. Mix until well combined.Lay one egg roll wrapper on a clean surface with one corner pointing toward you (diamond orientation).Place approximately 2 tablespoons of the crab filling in the center of the wrapper, shaping it into a horizontal log.Brush the edges of the wrapper with the flour and water sealing paste.Fold the bottom corner of the wrapper up over the filling. Fold the left and right corners inward toward the center.Roll the egg roll tightly upward toward the remaining top corner. Press to seal firmly. Repeat with remaining wrappers and filling.In a large, heavy-bottomed pot or deep fryer, heat 2-3 inches of vegetable oil to 350°F (175°C).Carefully place egg rolls in the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.Remove egg rolls from oil using a slotted spoon or spider strainer and drain on a wire rack set over a baking sheet or on paper towels.Let cool for a few minutes before serving.FAQCan I use real crab meat instead of imitation crab?Yes, an equal amount of fresh or canned lump crab meat can be substituted for imitation crab meat.Can these be baked instead of fried?Yes. For a baked version, brush the egg rolls lightly with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway through, until golden brown. The texture will be less crispy than the deep-fried version.How do I prevent the egg rolls from bursting during frying?Ensure the egg rolls are sealed properly with the flour paste, avoid overfilling the wrappers, and maintain a consistent oil temperature of 350°F (175°C).You Must KnowMaintaining the correct oil temperature is crucial. Oil that is too cool will result in greasy, soggy egg rolls, while oil that is too hot will brown the exterior before the filling is heated through. Do not overcrowd the pot when frying, as this causes the oil temperature to drop significantly.Storage TipsUncooked egg rolls can be arranged in a single layer on a baking sheet and frozen until solid, then transferred to a freezer bag and stored for up to 2 months. Fry directly from frozen, adding 1-2 minutes to the cooking time. Leftover cooked egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 375°F (190°C) for 10-15 minutes to restore crispiness; microwave reheating will result in a soft wrapper.
CRAB RANGOON EGG ROLLS
