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To make these easy crab rangoon egg rolls, gather the following items: - 1 cup cream cheese, softened - 1 cup lump crab meat, drained and flaked - 2 green onions, finely chopped - 1 teaspoon garlic powder - 1 teaspoon Worcestershire sauce - 1/2 teaspoon soy sauce - 20 egg roll wrappers - Oil for frying - Sweet and sour sauce for dipping I often use specific brands for the best taste. For cream cheese, I recommend Philadelphia. It has a creamy texture that blends well with crab. For crab meat, look for Bumble Bee or Ocean’s. They provide quality lump crab that enhances flavor. For egg roll wrappers, Nasoya makes a great option. Their wrappers are easy to work with and fry well. If you want to switch out the crab meat, you have options. Use cooked shrimp for a seafood twist. Chicken is another great substitute if you prefer meat. For a vegetarian version, try using sautéed mushrooms or tofu. Just make sure to keep the flavors balanced. Each substitute can bring a unique taste while still keeping it delicious! To start, gather all your ingredients. You need cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, and soy sauce. In a large mixing bowl, blend the cream cheese and crab meat. Add the chopped green onions, garlic powder, Worcestershire sauce, and soy sauce. Mix well until everything is smooth. This filling is rich and creamy, perfect for our egg rolls. Next, take an egg roll wrapper. Place it on a flat surface with one corner pointing toward you. Now, scoop about two tablespoons of your crab mixture and put it in the center of the wrapper. Folding is key. First, fold the bottom corner up over the filling. Then, fold in the sides, creating a pocket. Finally, roll it tightly away from you. Seal the edge with a bit of water. Repeat this process until you use all the filling. Rolling egg rolls can be tricky at first, but with practice, you'll get it right. Start with a clean workspace. Make sure your wrappers are not too dry. If they are, cover them with a damp cloth. This keeps them from cracking. When you roll, keep the filling snug but not too tight. This allows steam to escape during frying. Always seal the edges well. Use water or a bit of the egg wash to help them stick. A well-sealed egg roll will stay closed while frying. You can also shape them into different forms if you want to be creative. Just remember to keep the filling inside! Frying is the best part! Heat your oil to 350°F (175°C) in a deep skillet or pot. This temperature is critical for getting crispy egg rolls. If your oil is too cold, they will soak up oil and become greasy. If it's too hot, they will burn outside but stay raw inside. Carefully place a few egg rolls in the hot oil. Don't overcrowd the pan; this helps them cook evenly. Fry them for about 3-4 minutes or until they turn golden brown. Use a slotted spoon to remove them. Drain the cooked egg rolls on a paper towel-lined plate to get rid of excess oil. Serve them hot with sweet and sour sauce for dipping. Enjoy your crispy crab rangoon egg rolls! To keep your egg rolls crispy, use dry filling. If your crab meat is wet, drain it well. You can also pat it dry with paper towels. When you mix the filling, make sure it’s not too watery. If it is, add more cream cheese to help it hold together. Oil temperature is key for crispy egg rolls. Heat your oil to 350°F (175°C). If the oil is too hot, the rolls will burn. If it’s too cool, they will soak up oil and get soggy. Use a thermometer for best results. Fry only a few egg rolls at a time to keep the oil hot. Serve your crab rangoon egg rolls hot and fresh. I love them with sweet and sour sauce. You can also try them with soy sauce or a spicy dipping sauce. For a fun touch, garnish with extra green onions. You can pair them with a light salad or steamed veggies for a complete meal. For the full recipe, check out the Crab Rangoon Egg Rolls section. {{image_2}} You can change the filling for your crab rangoon egg rolls. Try using shrimp or chicken for a twist. You could also make a veggie version with cream cheese and spinach. For a spicy kick, add jalapeños or sriracha. Mix in some cheese for a rich taste. The options are endless and fun to explore. Fried egg rolls are crispy and golden. They have a classic taste that many love. Baking is a healthier option. Baked egg rolls can be just as tasty. To bake, brush them lightly with oil. Place them on a baking sheet and bake at 400°F (200°C) for about 20 minutes. Flip them halfway for even cooking. You can swap out some ingredients for healthier choices. Use low-fat cream cheese instead of regular. Try using plain Greek yogurt for a tangy flavor. You can also use whole wheat egg roll wrappers for added fiber. If you want less sodium, skip the soy sauce. These small changes keep the taste while adding nutrition. For the full recipe, check the Crab Rangoon Egg Rolls section. To keep your leftover crab rangoon egg rolls fresh, let them cool first. Place them in an airtight container. Store the container in the fridge for up to three days. This keeps them tasty and safe to eat. If you have a lot left, consider portioning them. This way, you can grab a quick snack when you want. When ready to eat your leftovers, I recommend reheating them in the oven. Preheat your oven to 350°F (175°C). Place the egg rolls on a baking sheet. Heat them for about 10-15 minutes. This method makes them crispy again, just like when you first cooked them. You can use an air fryer too! Set it to 350°F and heat for about 5-7 minutes. If you want to save your crab rangoon egg rolls for later, freezing is a great option. Wrap each egg roll tightly in plastic wrap. Then, place them in a freezer bag or container. They can last up to three months in the freezer. When you’re ready to eat one, just thaw it in the fridge overnight. Then, follow the reheating instructions to enjoy a delicious snack! For the full recipe, check the previous sections. If your egg rolls burst, don't worry. First, check the seal. Make sure you use enough water to seal the edges. If they still burst, it's okay! Just fry them carefully. You can still enjoy the crispy parts. Serve them with sweet and sour sauce to mask any flaws. Yes, you can make these egg rolls ahead of time. Prepare them up to the frying step. Then, cover them with a damp cloth to keep them moist. Store them in the fridge for one day. When you're ready, just fry them straight from the fridge. They will taste fresh and delicious. Store leftover crab rangoon egg rolls in an airtight container. They last in the fridge for up to three days. For longer storage, freeze them. Make sure to wrap them well. They can last for up to three months in the freezer. When ready, just reheat them in the oven for a crispy finish. Enjoy the flavors again! These crab rangoon egg rolls offer a great snack or meal. You learned about the best ingredients, brands, and ways to make tasty egg rolls. I shared tips to keep them crispy and alternative filling ideas, too. Storing and reheating leftovers helps reduce waste. With these steps, you can make your own delicious egg rolls easily. Now, get cooking and enjoy your new dish!

Easy Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls are a delicious twist on a classic appetizer! Discover how to make these crispy, creamy treats with simple ingredients like cream cheese, lump crab meat, and green onions. Perfect for parties or a cozy night in, these egg rolls are sure to impress. Follow our easy instructions to create this mouthwatering dish that pairs beautifully with sweet and sour sauce. Click through to explore the full recipe and elevate your snacking game!
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Ingredients
  

1 cup cream cheese, softened

1 cup lump crab meat, drained and flaked

2 green onions, finely chopped

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1/2 teaspoon soy sauce

20 egg roll wrappers

Oil for frying

Sweet and sour sauce for dipping

Instructions
 

In a mixing bowl, combine the softened cream cheese, lump crab meat, chopped green onions, garlic powder, Worcestershire sauce, and soy sauce. Mix until smooth and well incorporated.

    Lay an egg roll wrapper on a clean, flat surface, with one corner pointing towards you. Place about 2 tablespoons of the crab mixture in the center of the wrapper.

      Fold the bottom corner up over the filling, then fold the sides in toward the center. Roll the wrapper tightly away from you to enclose the filling completely, sealing the edge with a little water. Repeat with the remaining wrappers and filling.

        Heat oil in a deep skillet or pot to 350°F (175°C). Carefully place the egg rolls in the hot oil, a few at a time, and fry until golden brown on all sides, about 3-4 minutes.

          Remove the cooked egg rolls and place them on a paper towel-lined plate to drain excess oil.

            Prep Time: 15 min | Total Time: 30 min | Servings: 10 egg rolls

              - Presentation Tips: Serve the egg rolls hot with a side of sweet and sour sauce for dipping, and garnish with extra chopped green onions for a vibrant touch.