Easy Crab Rangoon Egg Rolls with Sweet Chili Sauce
You're going to love this crab rangoon eggroll recipe; it's a twist on the classic appetizer you'd find at your favorite Chinese restaurant. Instead of imitation crabmeat, I opt for fresh blue crab, and I serve these with sweet chili sauce. It's delicious!
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Servings: 12 eggrolls
Equipment
- measuring spoons
- chef's knife
- food processor
- medium bowl
- rubber spatula
- Dutch oven
- candy thermometer
- wire rack
- strainer or spider
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- 1 tablespoon Worcestershire sauce
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon dark sesame oil
- 1 teaspoon garlic powder
- ½ pound fresh crab meat
- 3 green onions, thinly sliced
- 12 egg roll wrappers
- Vegetable oil for frying
- Sweet chili sauce
Instructions
- Pulse the cream cheese in a food processor until smooth. Add the Worcestershire sauce, soy sauce, sesame oil, and garlic powder and pulse until combined.
- Transfer the cream cheese mixture to a medium bowl. Add the crab meat and most of the green onions, saving some for garnish. Fold until the mixture is combined.
- Place one egg roll wrapper on a clean work surface and turn the wrapper until it's ina diamond shape with the points facing up and down. Spoon about ¼ cup of the filling into the center of the egg roll wrapper.
- Bring the bottom point up and over the filling, about halfway in the center of the wrapper covering the filling completely. Fold each point on each side into the center overlapping the wrapper.
- Dip your fingertips in a small amount of water and brush lightly on the top corner of the wrapper. Roll the egg roll up tightly until it forms a tight log. Set aside and cover with a damp paper towel while filling the remaining egg rolls.
- Pour the oil to a depth of 2 inches in a Dutch oven and heat to 375°F. Fry the egg rolls, 2 to 3 at a time, until golden brown and crispy, about 2 minutes.
- Remove to a wire rack to drain any excess oil. Arrange the egg rolls on a platter and sprinkle with the remaining green onions. Serve warm with sweet chili sauce.