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
Scale
- 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