Crab Rangoon Egg Rolls

🧂 Ingredients

• 8 ounces cream cheese

  room temperature
• 300 grams imitation crab or real crab meat

  shredded and cut
• 2 teaspoon Worcestershire sauce
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ cup green onions

  chopped
• Salt

  to taste
• Pepper

  to taste
• Egg roll wrappers

Instructions

• 1 In a large mixing bowl, combine the room temperature cream cheese, shredded crab
  meat, Worcestershire sauce, and soy sauce.
• 2 Add the garlic powder, onion powder, and chopped green onions. Season with salt
  and pepper to taste.
• 3 Mix until all ingredients are well combined and the mixture is smooth.
• 4 Lay out an egg roll wrapper on a clean, flat surface with one corner pointing
  towards you (like a diamond shape).
• 5 Place a heaping tablespoon of the crab Rangoon filling in the center of the
  wrapper.
• 6 Fold the bottom corner over the filling, then fold in the sides.
• 7 Roll the wrapper tightly away from you, sealing the top corner with a dab of
  water to secure the egg roll.
• 8 FRIED: Heat about 2 inches of oil in a deep frying pan or dutch oven to 350°F
  (175°C).
• 9 Carefully add the egg rolls to the hot oil in batches, ensuring not to overcrowd
  the pan.
• 10 Fry for 3-5 minutes, turning occasionally, until the egg rolls are golden brown
  and crispy.
• 11 Remove the egg rolls with a slotted spoon and place them on a paper towel-lined
  plate to drain excess oil.
• 12 AIR FRIED: Preheat your air fryer to 375°F (190°C) for about 3-5 minutes.
• 13 Lightly spray or brush the egg rolls with cooking oil.
• 14 Arrange the egg rolls in a single layer in the air fryer basket, ensuring they
  are not touching.
• 15 Cook for 12-16 minutes, turning halfway through, until the egg rolls are golden
  brown and crispy.
• 16 Serve warm with your choice of dipping sauces, such as sweet and sour chili
  sauce, spicy sriracha mayo, or sweet soy sauce

Nutrition Info