Description
Indulge in the delightful fusion of Crab Rangoon and traditional spring rolls with this scrumptious recipe. The Crab Rangoon Spring Rolls combine a creamy, savory filling of crab meat and cream cheese with the crispy, golden exterior of a spring roll. Perfect for entertaining or a special treat at home, these rolls offer a mouth-watering taste experience that is sure to impress your guests or satisfy your craving for a gourmet snack.
Ingredients
- 2 8-ounce boxes of cream cheese, softened
- 1 to 2 tablespoons Worcestershire sauce (adjust based on preference)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 green onions, chopped
- ½ lb fresh white cooked crabmeat, flaked or diced
- 8-10 spring roll wrappers
- Vegetable oil for frying
Step-by-step Directions
1. Prepare the Filling
In a food processor, combine the cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse several times until the mixture is well combined. Transfer to a bowl and manually stir in the flaked crab meat, mixing gently to maintain some texture.
2. Wrap the Spring Rolls
Lay a spring roll wrapper flat with one of the corners pointing towards you. Spoon approximately three tablespoons of the crab mixture into the center, forming a compact horizontal lump. Fold the corner nearest to you over the filling, then fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper and ensure it stays closed during frying.
3. Fry the Spring Rolls
Heat vegetable oil in a heavy stockpot or deep saucepan to 375 degrees Fahrenheit. Fry the spring rolls in batches of 2-3 at a time for about 1-2 minutes, or until they turn golden brown and crispy. Be sure to let the oil return to temperature between batches. Drain the cooked rolls on paper towels to remove excess oil.
Servings & Preparation Time
This recipe yields 8-10 spring rolls. Preparation time is approximately 20 minutes, and cooking time is about 10 minutes, making the total time around 30 minutes from start to finish.
Tips for Storage & Reheating
- Storage: Store leftover Crab Rangoon Spring Rolls in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in an oven or toaster oven at 350 degrees Fahrenheit for 5-10 minutes, or until heated through and crispy. Microwaving is not recommended as it can make the wrappers soggy.
Conclusion
The Crab Rangoon Spring Rolls are a splendid treat that combines the creamy richness of crab rangoon with the crispy, satisfying texture of fried spring rolls. Perfectly suited for gatherings or as an elegant snack, these rolls are designed to dazzle taste buds and add a touch of sophistication to any meal. Enjoy crafting this delightful dish that is as fun to make as it is to serve.
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Crab Rangoon Spring Rolls
- Total Time: 30 minutes
- Yield: 8-10 spring rolls 1x
Description
Indulge in the delightful fusion of Crab Rangoon and traditional spring rolls with this scrumptious recipe. The Crab Rangoon Spring Rolls combine a creamy, savory filling of crab meat and cream cheese with the crispy, golden exterior of a spring roll. Perfect for entertaining or a special treat at home, these rolls offer a mouth-watering taste experience that is sure to impress your guests or satisfy your craving for a gourmet snack.
Ingredients
- 2 8-ounce boxes of cream cheese, softened
- 1 to 2 tablespoons Worcestershire sauce (adjust based on preference)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 green onions, chopped
- ½ lb fresh white cooked crabmeat, flaked or diced
- 8–10 spring roll wrappers
- Vegetable oil for frying
Instructions
- Prepare the Filling: In a food processor, combine the cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse several times until the mixture is well combined. Transfer to a bowl and manually stir in the flaked crab meat, mixing gently to maintain some texture.
- Wrap the Spring Rolls: Lay a spring roll wrapper flat with one of the corners pointing towards you. Spoon approximately three tablespoons of the crab mixture into the center, forming a compact horizontal lump. Fold the corner nearest to you over the filling, then fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper and ensure it stays closed during frying.
- Fry the Spring Rolls: Heat vegetable oil in a heavy stockpot or deep saucepan to 375 degrees Fahrenheit. Fry the spring rolls in batches of 2-3 at a time for about 1-2 minutes, or until they turn golden brown and crispy. Be sure to let the oil return to temperature between batches. Drain the cooked rolls on paper towels to remove excess oil.
- Prep Time: 20 minutes
- Cook Time: 10 minutes