Crab Rangoon Egg Rolls

Crab rangoon egg rolls are the perfect finger food appetizer for your next party. Crispy egg roll wrappers wrapped around a creamy, tangy crab filling and served with the most delicious dipping sauce.

Course Appetizer, Side Dish, Snack

Cuisine American, Chinese

Keyword crab rangoon, egg rolls, crab puffs, crispy, fried, cream cheese filling, imitation crab, sweet and sour sauce

Prep Time 30

Cook Time 20

Total Time 50

Servings egg rolls

Calories 262

Author Kristen-The Epicurean Mouse

Ingredients

Crab Rangoon Egg Rolls

12 oz Cream cheese softened
1 1/2 cups Imitation crab meat shredded
3 Green onions sliced thin
1 1/2 tsp Soy sauce
1 tsp Worcestershire sauce
1 clove Garlic finely minced
1 tsp White granulated sugar
Salt and pepper to taste
12 Egg roll wrappers
1 Large egg
1 tbsp Water
Canola Oil for frying

Sweet and Sour Sauce

3/4 cup Pineapple juice
1/3 cup White granulated sugar
1/4 cup Apple cider vinegar
3 tbsp cup Ketchup
2 tsp Soy sauce
1/8 tsp Garlic powder
1 tbsp Cornstarch
2 tbsp Water
1/2 tsp Red pepper flakes optional
Green onions sliced on a bias, for garnish

Instructions

Crab Rangoon Egg Rolls

In medium size bowl, combine softened cream cheese, green onions, sugar, garlic, Worcestershire sauce and soy sauce. Then, fold in crab meat. Season with salt and pepper.
Take egg roll wrappers and wet the edges with egg wash. Add 2-3 tablespoon of filling on the lower third of the wrapper.
Roll the corner closest to you over the filling, gently tucking it under filling. Gently press down on each side of the filling to flatten the wrapper. Next, fold over the right and left corners of the wrapper towards the center. Brush the opposite corner of the egg roll wrapper with egg wash. Then, tightly roll up the egg roll until sealed. Repeat with the remaining wrappers.
In a large skillet, heat oil up to 350°. Once heated, add 5 to 6 egg rolls and fry for about 3-4 minutes per side or until golden brown.
Remove the eggs rolls from the oil and drain on paper towels. Then place eggs rolls on a wire rack so the bottoms do not get soggy.

Sweet and Sour Sauce

In a small saucepan, add pineapple juice, sugar, apple cider vinegar, soy sauce, garlic powder, and ketchup over medium heat. Stir to combine, then bring to a simmer.
In a small ramekin, stir together cornstarch and water.
Slowly whisk the corn starch mixture into the sauce. Bring to a boil and cook for 1 minute until thickened. Stir in red pepper flakes (if desired). Once cool, pour into a serving bowl and garnish with sliced scallions.

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