Description
A fusion appetizer combining the creamy, savory filling of Crab Rangoon with the golden, shatteringly crisp exterior of an egg roll.
Ingredients
Scale
- 8 oz cream cheese, softened
- 8 oz imitation crab, finely minced
- 2 green onions, thinly sliced
- 1/2 tsp garlic powder
- 1 tsp Worcestershire sauce
- 12 egg roll wrappers
- 1 tbsp cornstarch mixed with 1 tbsp water
- Vegetable oil for frying
Instructions
- In a medium bowl, combine softened cream cheese, minced crab, green onions, garlic powder, and Worcestershire sauce until smooth.
- Place one egg roll wrapper on a flat surface and scoop 2 tablespoons of filling onto the center.
- Fold in the sides and roll tightly from the bottom up, ensuring no air pockets remain.
- Brush the top edge with the cornstarch slurry and press firmly to seal.
- Heat vegetable oil to 350F in a deep pan.
- Fry rolls in batches for 3-5 minutes, turning occasionally, until deep golden brown.
- Drain on paper towels for 2 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion