Crab Rangoon Egg Rolls - Chef Fun Kitchen

Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls ar crammed with recent crab meat, cheese and an ideal mix of spices. {they ar|they're} deep-fried to golden perfection and are the final word party appetiser.

I love appetiser sort foods. i feel they're my absolute favorite food cluster.  Egg rolls ar therefore versatile and straightforward to stuff and fry or bake up. because of prepared created spring roll skins creating all types of nice deep-fried treats may be a cinch.  Once you get the droop of rolling these beauties there's no limit to what you'll do with them.

Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls ar full of crab, cheese, inexperienced onions and also the good mix of spices mimicking the classic crab rangoons with an additional massive serving to of the most effective half.   I heat the oil during a significant stock pot on the stove employing a measuring instrument however a deep volaille would are available handy if you're making ready these for a vacation party or football day fun.

These Crab Rangoon Egg Rolls ar perpetually an excellent selection as they're a celebration favorite and even the children get pleasure from them.  I do wish to place real flaked au gratin white crab in them albeit you don’t want heaps of crab meat to form them delicious.  If that's not obtainable to you or recent crab may be a very little out of budget you'll use imitation crab meat.

Crab Rangoon Egg Rolls


  • 2 (8 ounce) boxes cream cheese softened
  • 1 –2 tablespoons Worcestershire sauce (see notes)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 green onions chopped
  • 1/2 lb fresh white cooked crabmeat flaked or diced
  • 8–10 egg roll wrappers
  • Vegetable oil for frying


  1. In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
  2. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump . Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it usually shows on the package with pictures).
  3. Heat oil in heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.

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