Description
Crispy egg rolls filled with a creamy crab mixture, perfect for appetizers or snacks.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup imitation crab meat, finely chopped
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 12 egg roll wrappers
- Water (for sealing edges)
- Neutral oil for frying (vegetable or canola)
Instructions
- Make the filling: In a mixing bowl, combine the cream cheese, crab, green onions, garlic powder, and Worcestershire sauce. Mix until smooth and well blended.
- Fill the wrappers: Lay out one egg roll wrapper in a diamond shape. Spoon about 1–2 tablespoons of filling into the center. Fold in the sides, then roll up tightly from the bottom. Use a bit of water on the top corner to seal.
- Fry the egg rolls: In a deep skillet, heat about 2 inches of oil to 350°F (175°C). Fry the egg rolls in batches, 3–4 at a time, until golden brown and crispy—about 3–4 minutes per side. Remove and drain on paper towels.
- Serve: Let cool slightly, then serve warm with sweet chili sauce or your favorite dipping sauce.
Notes
Ensure the cream cheese is softened for easy mixing and don’t overfill the egg rolls to avoid sealing issues.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg