Description
A crispy, creamy fusion dish that combines the flavors of traditional Crab Rangoon with the versatile egg roll wrapper for a satisfying treat.
Ingredients
Scale
- 15 egg roll wrappers
- 1 cup chopped imitation crab
- 1 ½ blocks (375g) softened cream cheese
- 2 sliced green onions
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp sugar
- Salt and pepper to taste
- ½ tsp garlic powder
- Neutral oil for frying
- Sweet chili sauce for dipping
Instructions
- Prepare the Filling: Mix softened cream cheese, imitation crab, green onions, sesame oil, soy sauce, Worcestershire sauce, sugar, garlic powder, salt, and pepper in a bowl.
- Assemble the Rolls: Lay an egg roll wrapper flat, add about 1-2 tablespoons of filling, roll tightly, and seal the edges with water.
- Heat the Oil: Heat neutral oil in a pan to 350°F (175°C).
- Fry the Rolls: Fry egg rolls in batches until golden brown, about 3-4 minutes per batch.
- Serve: Allow the rolls to cool slightly and serve with sweet chili sauce.
Notes
- Avoid overfilling the wrappers to prevent bursting.
- Use an air fryer as a healthier frying option.
- For best results, ensure the oil is at the correct temperature before frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Crab Rangoon Egg Rolls