Crab Rangoon Egg Rolls

Course: Appetizer

Cuisine: Chinese, North American

Prep Time: 10

Cook Time: 20

Resting Time: 30

Total Time: 1

Servings: servings

Calories: 394kcal

Author: Lord Byron's Kitchen

Stuffed with crab and cream cheese, and rolled into an egg roll wrapper, these Crab Rangoon Egg Rolls are deep fried until golden and crispy. The filling is warm and super creamy, and it is flavoured with green onions, Worcestershire sauce, mayo, vinegar, and seasonings. I bet you can't eat just one - it's a bet I never lose!

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Ingredients

2 pounds flaked imitation crab meat
8 ounces brick-style cream cheese, softened
3/4 cup mayonnaise
1/2 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
1 teaspoon rice vinegar
1/4 teaspoon celery salt
1/4 cup sliced green onions
2 tablespoons water
1 tablespoon cornstarch
18 large egg roll wrappers

Instructions

Break down the flaked imitation crab. Use your fingers to loosely shred each piece and transfer to a bowl.
Next, in a separate bowl, beat together the cream cheese and mayonnaise, Worcestershire sauce, ground black pepper, rice vinegar, and celery salt with a hand-held mixer. This should be creamy and smooth.
Transfer the cream cheese mixture to the bowl with the crab, along with the green onions.
Use a spatula to combine everything well. Cover and refrigerate for 30 minutes.
When ready to assemble the rolls, mix the cornstarch with the water in a small bowl and set aside.
In the meantime, fill a heavy-bottomed pot, such as a Dutch oven or a deep, cast iron skillet with at least three inches of oil. Heat the oil to 350 degrees. It’s a good idea to use a thermometer to get the oil to the right temperature. This will prevent the egg roll wrapper from browning too quickly.
To assemble the rolls, remove one wrapper from the package and lay it onto a flat surface, like a cutting board, in a diamond shape.
Spoon two heaping tablespoons of the filling onto the lower half of the wrapper. Lift the corner closest to you over the top of the filling, fold in the left and right sides, and roll the egg roll wrapper up to almost the end; dip your index finger in the cornstarch mixture and moisten the tip of the only remaining exposed corner; continue to roll to the end. The water will act as a glue and keep the roll tight.
Once all of your egg rolls are assembled, gently lower one roll at a time into the hot oil. Fry in batches. Fry for 2-3 minutes per side; remove from oil and drain on paper towels.

Notes

Serving size is two rolls per person.

Nutrition