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Crab Rangoon Egg Rolls blend two popular dishes. They mix the creamy, crab-filled goodness of Crab Rangoon with the crunchy, delightful texture of egg rolls. This fusion creates a fun twist that surprises your taste buds.

Crab Rangoon Egg Rolls: Deliciously Structured Chaos

Crab Rangoon Egg Rolls are the ultimate delicious fusion that combines crispy egg rolls with creamy crab Rangoon filling. These flavorful treats are perfect for parties or cozy nights in. In my blog, you'll find step-by-step instructions on how to make them, creative variations to try, and the best dipping sauces to elevate your dish. Click through to discover the full recipe and embark on a tasty culinary adventure!
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Ingredients
  

1 cup crab meat (fresh or canned, drained)

4 oz cream cheese, softened

2 green onions, finely chopped

1 garlic clove, minced

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

1 tablespoon fresh lemon juice

12 egg roll wrappers

Oil for frying

Sweet and sour sauce for dipping

Instructions
 

In a mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, minced garlic, soy sauce, Worcestershire sauce, and lemon juice. Mix well until all ingredients are thoroughly combined.

    Lay an egg roll wrapper on a clean surface, with one corner pointing towards you (like a diamond). Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper.

      Fold the bottom corner of the wrapper up over the filling, then fold in the sides. Roll the wrapper tightly but carefully to enclose the filling, sealing the top corner with a little water to secure it.

        Repeat the process with the remaining wrappers and filling.

          Heat oil in a deep frying pan to about 350°F (180°C). Carefully place the filled egg rolls into the hot oil, cooking them in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes on each side.

            Use a slotted spoon to remove the egg rolls from the oil and place them on paper towels to drain excess oil.

              Serve hot with sweet and sour sauce for dipping.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 6