Appetizers are the type of food that are adored the most. Egg rolls are very versatile and easy to stuff and fry or bake up. Thanks to the ready-made egg roll skins, making all types of great fried treats is a cinch. When you get the hang of rolling these beauties there is no limit to what you can do with them. The Crab Rangoon Egg Rolls are filled with crab, cream cheese, green onions and the perfect blend of different spices mimicking the classic crab rangoons with an extra-large helping of the best part.
You need to heat the oil in a heavy stock pot on the stove with a thermometer, however a deep fryer would come more in handy in case you want to prepare these for a holiday party or football game day fun.
This recipe is the perfect as the rolls are a party favorite and even the kids enjoy them. You can also put real flaked cooked white crab in them even though you don’t need a lot of crab meat to make them tasty. If that is not available to you or you are on a budget, you can use imitation crab meat.
- 2 (8 ounce) boxes cream cheese
- 1-2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- Half a teaspoon onion powder
- 3 green onions chopped
- Half lb fresh white cooked crabmeat diced or flaked
- 8-10 egg roll wrappers
VEGETABLE OIL FOR FRYING
THE METHOD OF PREPARATION:
In food processor or a blender, you need to pulse the cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions several times until they are mixed well. Stir in crab meat.
Lay an egg roll wrapper out with a corner pointing towards you. Put around 3 rounded tablespoons in the center of each wrapper making a short horizontal lump. Now, you need to bring the corner that is closest to you up and over and gently tuck it in.
Next, you should fold in the sides and roll the wrapper tightly. With a small amount of water secure the tip of the wrapper. (In case you don’t know how to roll an egg roll it usually shows on the package with pictures).
You should heat oil in heavy stockpot or saucepan to 365 degrees. Fry the rolls 2-3 at a time (depending on the size of your pan) for around 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place the rolls on paper towels to drain. Serve while they are still warm.
There are some people who think that 2 tablespoons of Worcestershire Sauce is too much.
Therefore, you can add 1 teaspoon at a time so you can stop the processor and taste.
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