Crab Rangoon Egg Rolls Recipe
Crab Rangoon Egg Rolls are crispy fried egg rolls filled with cream cheese, crabmeat, green onions, Worcestershire sauce, garlic powder, and onion powder.
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Servings: 8
Ingredients
- 16 oz cream cheese softened
- 3 green onions chopped
- 2 tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 8 oz fresh crabmeat fully cooked and flaked
- 8 egg roll wrappers or large wonton wrappers
- Vegetable oil for frying
Instructions
- Pour vegetable oil into a large pot until it reaches approximately 2 inches in depth.
- Heat the oil to 375°F.
- In a large mixing bowl, combine the softened cream cheese, Worcestershire sauce, chopped green onions, garlic powder, and onion powder.
- Using an electric mixer, beat the mixture until smooth and fully combined.
- Add the flaked, fully cooked crabmeat to the cream cheese mixture.
- Gently stir until the crabmeat is evenly distributed throughout the filling.
- Lay the egg roll wrappers on a clean, flat work surface.
- Divide the crab and cream cheese mixture evenly among the 8 wrappers.
- Place the filling in the center of each wrapper.
- Shape the filling into a log to make rolling easier.
- Fold the sides of each wrapper inward over the filling.
- Roll each wrapper tightly around the filling to form an egg roll.
- Brush a small amount of water under the overlapping edges of each wrapper.
- Press gently to seal the edges securely.
- Carefully lower a few egg rolls at a time into the hot oil.
- Fry in small batches to prevent overcrowding and to maintain the oil temperature.
- Cook until the egg rolls are golden brown and crisp on all sides.
- Remove the egg rolls from the oil using tongs or a slotted spoon.
- Transfer the fried egg rolls to paper towels or a wire cooling rack to drain excess oil.
- Repeat the frying process with the remaining egg rolls.
- Serve warm with dipping sauces of choice.
Notes
To make this Crab Rangoon Egg Rolls Recipe gluten free, replace regular egg roll wrappers with certified gluten-free egg roll wrappers or gluten-free rice paper wrappers suitable for frying.
Confirm that the Worcestershire sauce is gluten free, as some brands may contain gluten-based ingredients or be processed with gluten cross-contact.
Use certified gluten-free garlic powder, onion powder, cream cheese, crabmeat, and vegetable oil when necessary.
If using imitation crab instead of fresh crabmeat, check the label carefully, as many imitation crab products contain wheat or other gluten ingredients.
Fry the egg rolls in fresh oil that has not been used for gluten-containing foods.
Prepare the recipe with clean bowls, utensils, tongs, thermometers, pots, and draining racks to prevent gluten cross-contact, especially when cooking for someone with celiac disease or gluten sensitivity.