Crab Rangoon Recipe With Egg Roll Wrappers
Crab Rangoon, also known as crab puffs, is an appetizer that can be found in many Chinese restaurants. It is made with a cream cheese and crab meat filling, wrapped in a wonton wrapper and deep-fried until crispy. However, for a slight variation of the classic recipe, you can use egg roll wrappers instead of wonton wrappers. Not only are they easier to work with, but they also provide a better crunch. Here's how to make Crab Rangoon with egg roll wrappers:
Ingredients:
- 8 oz. cream cheese, softened
- 6 oz. canned crab meat, drained and flaked
- 2 green onions, thinly sliced
- 1 garlic clove, minced
- 1 tsp. Worcestershire sauce
- 1 tsp. soy sauce
- 1/2 tsp. ginger powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 12 egg roll wrappers
- 1 egg, beaten
- Oil, for frying
Instructions:
- In a medium bowl, mix together the cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, ginger powder, salt, and black pepper until well blended.
- Working with one egg roll wrapper at a time, place a heaping teaspoon of the cream cheese mixture onto the center of the wrapper.
- Brush the edges of the wrapper with the beaten egg and fold in half to form a triangle. Press the edges firmly to seal.
- Brush the corners of the triangle with egg and fold inwards to create the classic Crab Rangoon shape. Press the corners together to seal.
- Repeat the process with the remaining wrappers and filling.
- In a large frying pan, heat enough oil to cover the Crab Rangoon over medium-high heat.
- Add the Crab Rangoon to the hot oil and fry until golden brown, about 2 minutes per side.
- Using a slotted spoon, remove the Crab Rangoon from the oil and place onto a paper towel-lined plate to drain.
- Repeat the frying process with the remaining Crab Rangoon.
- Serve with sweet and sour sauce, hot mustard or soy sauce for dipping.
Tips:
- If you don't like crab meat, you can substitute it with cooked and chopped shrimp, chicken or vegetables.
- You can also add other ingredients to the filling, such as water chestnuts, bamboo shoots, cilantro or sesame oil.
- Make sure the oil is hot enough before adding the Crab Rangoon. If the oil is not hot enough, the Crab Rangoon will absorb too much oil and become soggy.
- You can freeze uncooked Crab Rangoon for up to 2 months. Just place them on a baking sheet lined with parchment paper and freeze until firm. Then, transfer them to a resealable plastic bag and store in the freezer. To cook, fry frozen Crab Rangoon directly from frozen.
Enjoy this crowd-pleasing appetizer at your next party or Chinese dinner night!