Crab Rangoon Egg Rolls

            Creamy Crab meat, delicious wonton wrappers, this is what we order from our favorite Chinese restaurant. Crab rolls delight your taste buds. Since we love these so darn much, I figured that I better learn how to make these myself. I did it! AND they taste fantastic! Now I am sure that I will be making these quite a bit in my future.

            Crab egg rolls can be dipped into any number of sauces. There are options such as duck sauce, hot mustard, soy sauce or even sweet and sour. There are different variations that you can utilize for this recipe also. You could make mini egg rolls, and make crab rolls with a slightly sweeter filling. Anyway you try them, they are excellent. One way I like to make these is that instead of Worcestershire sauce, I use soy sauce in a batch once in a while.

            Egg rolls are such a popular snack worldwide. They can be made according to any type of cuisine. They make an excellent mid-day meal or to just have as a snack in the afternoon. You can create eggrolls for breakfast also. Make them with hash browns and sausage and eggs, or with fruit and cream cheese.

Talk about delicious!! But, let’s get to the heart of this recipe. Who does not like crab meat? I do not think I could name even one person. My kids love crab meat, which is an amazing thing to me.

Frequently Asked Questions:

            How do you store Crab Rolls?

These can be stored in the refrigerator for up to three days. You will place them into an airtight container, or into a ziploc baggie.

            How do I reheat Crab rolls?

The easiest way to reheat Crab rolls or any egg roll is to heat up enough oil in a skillet to come halfway up the egg roll. Cook it for 1 to 2 minutes on each side.

What do you need to make Crab Rangoon Egg Rolls

            8 large wonton wrappers

            8 ounces of fresh, flaked crab meat

            16 ounces cream cheese, softened

            3 green onions, chopped

            ½ tsp onion powder

            ½ tsp garlic powder

            2 tbsp Worcestershire sauce

            Oil for frying

How to make Crab Rangoon Egg Rolls

FIRST STEP:

Heat oil in a heavy skillet for frying

Using an electric mixer and a large mixing bowl, beat together the cream cheese, onion powder, garlic powder, Worcestershire sauce and the chopped green onion

a)

b)

c)

d)

d)

SECOND STEP:

Gently stir in the flaked crab meat

On a clean surface, lay out the 8 wonton wrappers

a)

b)

c)

THIRD STEP:

Place a scoop of crab meat mixture into the center of each wonton wrapper

Using your fingers, shape the mixture into a log shape

FOURTH STEP:

Fold in the sides of the wrappers

Roll the wontons and filling into a log shape around the mixture

FIFTH STEP:

Use a touch of water on the outside edge of the wonton wrapper to seal it while frying

Carefully place a few of the rolls into the frying skillet and oil

SIXTH STEP:

When browned on each side, place on paper towels or a cooling rack to dry and drain off the excess oil.

Serve plain or with a dipping sauce

Enjoy!

YUM!