Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls
🛒 Ingredients
For the Filling
225 g (8 oz) cream cheese, softened
1 cup (120 g) cooked crab meat (or imitation crab, finely chopped)
2 green onions, finely sliced
1 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon sugar
Pinch of salt and black pepper
For Rolling
10–12 egg roll wrappers
1 egg, beaten (for sealing)
Oil for frying
👩‍🍳 Instructions
1️⃣ Make the Filling
In a bowl, mix cream cheese until smooth.
Stir in crab meat, green onions, garlic powder, Worcestershire sauce, soy sauce, sugar, salt, and pepper.
Mix until well combined.
2️⃣ Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface (diamond shape).
Place 2–3 tablespoons filling in the center.
Fold bottom corner over filling.
Fold in sides tightly.
Roll up firmly.
Seal edge with beaten egg.
Repeat with remaining wrappers.
3️⃣ Fry
Heat oil to 175°C (350°F).
Fry 2–3 at a time for 3–4 minutes until golden brown.
Drain on paper towels.
🔥 Air Fryer Option
Spray lightly with oil.
Air fry at 190°C (375°F) for 8–10 minutes, flipping halfway.
🍽 Serve With
Sweet chili sauce
Sweet & sour sauce
Soy sauce
Spicy mayo
❄ Storage
Refrigerate up to 3 days
Freeze uncooked rolls up to 2 months