Description
These Shrimp & Crab Rangoon Egg Rolls are a delightful fusion of flavors, combining creamy cheese, succulent shrimp, and delicate crab meat all wrapped up in a crispy egg roll wrapper. Perfect for parties or as a delicious appetizer!
Ingredients
Scale
Cream Cheese Mixture:
- 8 ounces cream cheese, softened
- 1/2 cup cooked shrimp, finely chopped
- 1/2 cup lump crab meat, picked over for shells
- 2 green onions, thinly sliced
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients:
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
Instructions
- Cream Cheese Filling: In a medium bowl, mix together cream cheese, shrimp, crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper until well combined.
- Rolling: Lay an egg roll wrapper on a clean surface, place 2 tablespoons of the seafood filling in the center, fold the bottom corner up, fold in the sides, brush the top corner with beaten egg, and roll tightly to seal. Repeat with remaining wrappers and filling.
- Frying: Heat vegetable oil in a skillet to 350°F. Fry egg rolls in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels.
- Serving: Serve warm with sweet chili sauce or soy sauce for dipping.
Notes
- You can air-fry these at 375°F for 8–10 minutes, turning halfway through.
- Use imitation crab if fresh isn’t available.
- To make ahead, freeze unbaked egg rolls and fry directly from frozen, adding 1–2 minutes to cook time.
Nutrition
- Serving Size: 1 egg roll
- Calories: 190
- Sugar: 1g
- Sodium: 330mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
