CRAB RANGOON EGG ROLLS

Crab Rangoon Egg Rolls are a delicious fusion of two popular Asian appetizers. Here’s a recipe to make them:

Ingredients:

For the filling:

• 8 oz (225g) cream cheese, softened
• 1 cup lump crab meat (fresh or canned), drained and chopped
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon ground black pepper

For the egg rolls:

• 12 egg roll wrappers
• Water (for sealing the wrappers)
• Vegetable oil (for frying)

For the dipping sauce:

• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 1/2 teaspoon grated fresh ginger
• 1 clove garlic, minced
• Pinch of red pepper flakes (optional)

Instructions:

1. In a mixing bowl, combine the softened cream cheese, chopped crab meat, green onions, minced garlic, Worcestershire sauce, soy sauce, and black pepper. Mix everything until well combined.
2. Lay an egg roll wrapper on a clean, dry surface with one corner pointing toward you. Place about 2 tablespoons of the crab and cream cheese filling near the center of the wrapper, leaving some space around the edges.
3. Fold the bottom corner over the filling, tuck it in, and roll it once. Then, fold the left and right corners toward the center. Continue rolling tightly until you have a sealed egg roll. Use a bit of water on your fingers to moisten the edges and seal the wrapper.
4. Repeat the process with the remaining wrappers and filling until you’ve made all the egg rolls.
5. Heat vegetable oil in a deep frying pan or pot to around 350°F (175°C). Carefully add the egg rolls to the hot oil, a few at a time, and fry until they turn golden brown and crispy. This should take about 2-3 minutes per side.
6. Once done, use a slotted spoon to remove the fried egg rolls from the oil and place them on a plate lined with paper towels to absorb any excess oil.
7. To make the dipping sauce, mix together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes (if using) in a small bowl. Stir until well combined.
8. Serve the Crab Rangoon Egg Rolls warm with the dipping sauce on the side.

Enjoy your homemade Crab Rangoon Egg Rolls! They make for a delightful appetizer or party snack that’s sure to impress your guests.