Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls

Crispy egg rolls filled with creamy crab, cream cheese, garlic, and green onions—basically crab Rangoon meets an egg roll.

Ingredients

• 8–10 egg roll wrappers

• 225 g crab meat, drained and flaked

• 225 g cream cheese, softened

• 2 green onions, finely chopped

• 1–2 cloves garlic, minced

• 1 tsp soy sauce

• ½ tsp Worcestershire sauce

• ½ tsp sesame oil

• ¼ tsp black pepper

• 1 tsp lemon juice

• Oil, for frying

• Sweet chili sauce, for serving

Instructions

1. Make the filling: Mix crab meat, cream cheese, green onions, garlic, soy sauce, Worcestershire sauce, sesame oil, pepper, and lemon juice until well combined.

2. Fill the wrappers: Place an egg roll wrapper like a diamond. Add about 2 tablespoons of filling near the bottom center.

3. Roll: Fold the bottom corner over the filling, fold in the sides, then roll tightly. Seal the final corner with a little water.

4. Fry: Heat oil to about 175°C (350°F). Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden and crispy.

5. Drain on a paper towel-lined plate.

6. Serve hot with sweet chili sauce.

Air-fryer option

Brush or spray the egg rolls lightly with oil and air-fry at 200°C (400°F) for about 8–10 minutes, turning halfway through.

Extra-crispy tip: Chill the filled egg rolls for 10–15 minutes before frying, and don’t overcrowd the oil.