Ingredients
For the Filling:
8 oz canned crabmeat, drained and flaked
8 oz cream cheese, softened
2 green onions, finely chopped
1 clove garlic, minced
1/2 tsp soy sauce
1/2 tsp Worcestershire sauce
1/4 tsp sesame oil
1/4 tsp sugar
A pinch of salt and black pepper
Egg roll wrappers (about 10-12)
For Frying:
Vegetable oil
For the Dipping Sauce:
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp honey
1/2 tsp grated ginger
1/2 tsp sesame seeds (optional)
Red pepper flakes (optional, for spice)
Preparation
Prepare the Filling:
Mix cream cheese, crabmeat, green onions, garlic, soy sauce, Worcestershire sauce, sesame oil, sugar, salt, and pepper.
Assemble the Egg Rolls:
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Place a spoonful of filling in the center of each wrapper.
Fold the bottom corner over the filling, then fold in the sides.
Brush the top corner with water to seal, and roll up the egg roll.
Heat the Oil:
Heat vegetable oil to 350°F (175°C) in a large skillet or fryer.
Fry the Egg Rolls:
Fry until golden brown and crispy, about 3-4 minutes, turning for even cooking.
Drain and Serve:
Remove egg rolls from oil and drain on paper towels.
Make the Dipping Sauce:
Mix soy sauce, rice vinegar, honey, ginger, sesame seeds, and red pepper flakes.
Serve:
Enjoy the egg rolls hot with the dipping sauce on the side.
These Crab Rangoon Egg Rolls offer a unique and tasty twist, perfect for gatherings or as a special treat!