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Crab Rangoon Egg Rolls


Crab Rangoon Egg Rolls

One of my favorite appetizers is crab rangoon. I adore the rich filling and how it’s fricasseed to flawlessness. So I chosen to create a more advantageous adaptation by making egg rolls instead.

They fair turned out great!


o 1 tsp.Garlic powder

o ½ lb. crab meat , Chipped, cooked

o ½ tsp. Onion powder


o 16 oz. Cream cheese , softened

o 3 Green onions , chopped

o 1-2 Tbsp. Worcestershire sauce

o 8 Egg roll wrappers

o Oil for frying


How To Form Crab Rangoon Egg Rolls

1.Blend together the onion powder, worcestershires sauce, cream cheese, garlic powder, and green onions until well combined.

2. Overlap the crab meat into the mixture.

3. Include 3 tablespoons of the blend to the center of each of the egg roll wrappers.

4. Overlay within the closes of the egg roll wrappers, and roll closed firmly, employing a little water to seal the seam closed once you are done.

5. Warm a couple of inches of oil in a deep-sided pot or skillet until it comes to 375 degrees.


6.Sear the egg rolls until brilliant brown and crispy.

7. Deplete on a paper towel-lined plate some time recently serving.

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