Crab Rangoon Egg Rolls

• Prep Time: 25 minutes

• Cook Time: 15 minutes (per batch)

• Total Time: 40 minutes

• Course: Appetizer, Snack

• Cuisine: Asian-American Fusion

• Yield: 12 Egg Rolls

• Skill Level: Intermediate

• Intensity: Medium (Involves frying and careful assembly)

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Ingredients

For the Crab Rangoon Filling:

• 8 oz (225g) cream cheese, fully softened at room temperature

• 6 oz (170g) lump crab meat, well-drained and picked over for shells (imitation crab/krab stick, finely chopped, works perfectly)

• 3 green onions, finely sliced

• 1 clove garlic, minced

• 2 teaspoons soy sauce (or tamari for gluten-free)

• 1 teaspoon Worcestershire sauce

• 1 teaspoon fresh lemon juice

• ½ teaspoon granulated sugar

• ¼ teaspoon freshly ground black pepper

• A pinch of white pepper (optional)

For Assembly & Frying:

• 12 egg roll wrappers (typically found in the refrigerated produce section)

• 1 small bowl of water (for sealing wrappers)

• 6-8 cups neutral frying oil (like vegetable, canola, or peanut oil)

• Optional egg wash: 1 egg beaten with 1 tbsp water (for extra crispiness)

For the Sweet Chili Dipping Sauce:

• ½ cup sweet chili sauce (store-bought)

• 1 tablespoon rice vinegar

• 1 teaspoon soy sauce

• 1 teaspoon toasted sesame seeds

• Finely chopped green onion for garnish

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Instructions

Step 1: Make the Filling

In a medium mixing bowl, combine the softened cream cheese, crab meat, green onions, and minced garlic. Stir until evenly distributed.
Add the soy sauce, Worcestershire sauce, lemon juice, sugar, and both peppers. Mix vigorously until the filling is completely smooth and well-combined. Cover and refrigerate for 15 minutes while you prepare your workstation. (Chilling helps the filling firm up, making it easier to roll.)

Step 2: Assemble the Egg Rolls

1. Set Up: Lay one egg roll wrapper on a clean, dry surface with a corner pointing toward you (like a diamond). Keep the remaining wrappers under a damp paper towel to prevent drying out. Place the bowl of water and filling nearby.

2. Fill: Spoon about 1½ to 2 tablespoons of the crab filling into the center of the wrapper, shaping it into a horizontal log.

3. Fold: Fold the bottom corner tightly over the filling. Fold the left and right corners inward toward the center, forming an envelope shape.

4. Roll & Seal: Roll the filled packet upward tightly toward the remaining top corner. Before the final roll, dip your finger in water and moisten the top corner. Complete the roll and press firmly to seal. The water acts as glue. Ensure the roll is snug but not so tight that the wrapper tears. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining wrappers.

Step 3: Fry to Golden Perfection

1. Heat Oil: In a heavy-bottomed pot, Dutch oven, or deep fryer, heat the oil to 350°F (175°C). Use a deep-fry or candy thermometer for accuracy—this is crucial for crisp, non-greasy results.

2. Fry in Batches: Carefully lower 3-4 egg rolls into the hot oil using tongs or a spider strainer. Do not overcrowd the pot, as it will drop the oil temperature.

3. Cook: Fry for 3-4 minutes, turning occasionally, until the egg rolls are uniformly golden brown and crisp.

4. Drain: Transfer the cooked egg rolls to a wire rack set over a baking sheet or a plate lined with paper towels. This allows excess oil to drip off without making the bottom soggy. Repeat with the remaining batches, allowing the oil to return to 350°F between each.

Step 4: Make the Dipping Sauce & Serve

While the egg rolls fry, whisk together the sweet chili sauce, rice vinegar, and soy sauce in a small bowl. Sprinkle with sesame seeds and green onion.
Serve the hot, crispy Crab Rangoon Egg Rolls immediately with the dipping sauce on the side.

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Chef’s Notes & Variations

• Baking Option (Lower Fat): For a lighter version, preheat oven to 425°F (220°C). Brush or spray the egg rolls lightly with oil and place on a parchment-lined baking sheet. Bake for 15-20 minutes, flipping halfway, until golden and crisp.

• Air Frying Option: Spray rolls generously with oil. Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway.

• Make-Ahead: You can assemble the egg rolls up to a day ahead. Store them in a single layer on the baking sheet, cover tightly with plastic wrap, and refrigerate. Fry straight from the fridge, adding an extra minute to the cooking time. You can also freeze unbaked rolls on a sheet pan, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding 2-3 minutes to the cook time.

• Add-Ins: Feel free to add a dash of sesame oil, a tablespoon of finely chopped water chestnuts for crunch, or a teaspoon of sriracha to the filling for heat.

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Nutrition Information

(Per 1 egg roll, without optional egg wash, including approximately 1 teaspoon of oil absorption. Dipping sauce nutrition listed separately.)

Note: Nutrition is an estimate based on available ingredients data and will vary based on specific brands, exact fillings, and frying absorption.

Dipping Sauce (Per Tablespoon): ~25 kcal, 0g fat, 6g carbs, 5g sugar.

Last Updated: October 26, 2023
Recipe By: [Your Website/Name Here]