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Crab rangoon egg rolls blend two beloved snacks into one tasty treat. They mix crispy egg rolls with the creamy, rich flavors of crab rangoon. This unique dish excites your taste buds and adds a twist to traditional appetizers.

Crab Rangoon Egg Rolls: Deliciously Structured Chaos

Discover a delicious twist on traditional snacks with Crab Rangoon Egg Rolls! This unique fusion combines creamy crab rangoon flavors wrapped in crispy egg rolls, making them perfect for appetizers or parties. Get ready to impress your guests with this easy-to-follow recipe, including tips for frying and creative serving ideas. Click through to explore the full recipe and start creating these tasty bites that everyone will love!
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Ingredients
  

8 oz cream cheese, softened

½ cup lump crab meat, drained

2 green onions, finely chopped

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce

Salt and pepper to taste

10 egg roll wrappers

Oil for frying (vegetable or canola)

Sweet and sour sauce or chili sauce for dipping

Instructions
 

In a mixing bowl, combine the softened cream cheese, lump crab meat, chopped green onions, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper. Mix until all ingredients are thoroughly combined and smooth.

    Lay an egg roll wrapper on a clean surface with one corner facing you, creating a diamond shape.

      Take about 2 tablespoons of the crab mixture and place it in the center of the wrapper.

        Fold the bottom corner over the filling, then fold the sides toward the center, and roll the wrapper up tightly. Seal the top corner with a bit of water to help it stick. Repeat this process for all wrappers and filling.

          In a deep frying pan, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C).

            Carefully add the egg rolls in batches, frying until golden brown and crispy on all sides, about 3-5 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

              Serve hot, with sweet and sour or chili sauce on the side for dipping.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 5