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Crab Rangoon egg rolls are a fun twist on two classic dishes. They combine the crispy delight of an egg roll with the creamy, savory filling of crab Rangoon. This dish brings together the best of both worlds. The crab rangoon flavor profile is rich and tangy, thanks to the cream cheese and crab meat. You will love how these flavors blend in a crispy shell.

Crab Rangoon Egg Rolls: Deliciously Structured Chaos

Discover the delicious fusion of Crab Rangoon and egg rolls with this easy recipe! These Crab Rangoon Egg Rolls are packed with creamy crab filling and a crispy shell that will leave everyone wanting more. Perfect for gatherings or cozy nights in, this dish brings a unique twist to classic flavors. Click to explore the full recipe, and impress your guests with these irresistible bites that are sure to be a hit!
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Ingredients
  

8 egg roll wrappers

1 cup cream cheese, softened

1 cup crab meat, lump or flaked

2 green onions, finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon soy sauce

1/2 teaspoon Worcestershire sauce

1/4 teaspoon black pepper

1/2 cup shredded mozzarella cheese (optional for extra cheesiness)

Oil for frying (vegetable or canola)

Instructions
 

In a large mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, garlic powder, onion powder, soy sauce, Worcestershire sauce, and black pepper. Mix everything thoroughly until well combined and creamy. If you'd like an extra cheesy filling, fold in the shredded mozzarella at this step.

    Lay an egg roll wrapper on a clean surface with one corner pointing toward you, like a diamond shape.

      Place about 2 tablespoons of the crab mixture in the center of the wrapper.

        Moisten the edges of the wrapper with water to help seal it. Fold the bottom corner over the filling, then fold in the sides and roll upward to encase the filling completely. Ensure it's tightly rolled to prevent it from opening during frying.

          Repeat the process with the remaining wrappers and filling until everything is used.

            In a large skillet, pour enough oil to cover the bottom about 1 inch deep and heat over medium-high heat. Test the oil's readiness by dropping a small piece of the egg roll wrapper in; it should sizzle upon contact.

              Carefully place a few egg rolls in the hot oil, frying them in batches to avoid overcrowding. Cook for about 3-4 minutes on each side or until they are golden brown and crispy.

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

                  Serve hot with sweet and sour sauce or your favorite dipping sauce alongside.

                    Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4

                      - Presentation Tips: Arrange the egg rolls in a fan shape on a serving platter, garnished with sliced green onions or sesame seeds for an extra touch. Serve with a small bowl of the dipping sauce in the center for a vibrant look. Enjoy your deliciously structured chaos!