Description
These Shrimp & Crab Rangoon Egg Rolls are a delicious fusion of flavors, combining shrimp, crab meat, and cream cheese in a crispy egg roll wrapper. Perfect for parties or as a fun appetizer.
Ingredients
Scale
For the filling:
- 6 ounces cooked shrimp (chopped)
- 6 ounces lump crab meat (drained and picked over)
- 8 ounces cream cheese (softened)
- 2 green onions (thinly sliced)
- 1 garlic clove (minced)
- 1 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon ground black pepper
For assembly and frying:
- 12 egg roll wrappers
- Vegetable oil for frying
Instructions
- In a medium bowl, mix the cream cheese, chopped shrimp, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sesame oil, and black pepper until well combined.
- Spoon about 2 tablespoons of filling near the center.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the top corner with a dab of water.
- Repeat with remaining wrappers and filling.
- Heat 2–3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Drain on paper towels. Let cool slightly before serving.
Lay out an egg roll wrapper on a clean surface with one corner facing you like a diamond.
Notes
- These egg rolls pair well with sweet chili sauce or soy dipping sauce.
- You can also bake them at 400°F for 18–20 minutes, flipping halfway, for a lighter version.
- Use imitation crab if fresh lump crab isn’t available.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 egg roll
- Calories: 190
- Sugar: 1g
- Sodium: 330mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
