One of my all-time favorite appetizers is Crab Rangoon, and I’ve always loved its creamy, cheesy filling paired with the perfect crispy exterior. To make it a bit healthier, I decided to transform this classic into Crab Rangoon Egg Rolls. The result? A lighter, yet equally delicious version that’s perfect for any occasion!
These egg rolls are packed with flavor, thanks to the creamy cream cheese and crab meat filling, seasoned with garlic powder, onion powder, and a splash of Worcestershire sauce. The green onions add a fresh, slightly sharp note that balances the richness perfectly. Wrapped in crispy egg roll wrappers and fried to golden perfection, these appetizers are sure to be a hit at your next gathering.
Ingredients:
- 1 tsp. Garlic powder
- ½ lb. Crab meat, flaked and cooked
- ½ tsp. Onion powder
- 16 oz. Cream cheese, softened
- 3 Green onions, chopped
- 1-2 Tbsp. Worcestershire sauce
- 8 Egg roll wrappers
- Oil for frying
Preparation:
- In a mixing bowl, combine cream cheese, garlic powder, onion powder, Worcestershire sauce, and chopped green onions. Mix until smooth and well combined.
- Gently fold in the flaked crab meat, ensuring it’s evenly distributed throughout the mixture.
- Place 3 tablespoons of the filling onto the center of each egg roll wrapper.
- Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly toward the top edge, sealing the seam with a little water.
- Heat a few inches of oil in a deep pot or skillet to 375°F (190°C).
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove from the oil and drain on a paper towel-lined plate. Serve hot and enjoy!
