Shrimp and Crab Rangoon Egg Rolls
A delicious twist on a typical appetizer, combining rich flavors of creamy crab and shrimp with crispy egg rolls. Perfect for gatherings or cozy nights.
Servings: 6 egg rolls
Calories: 150kcal
Ingredients
Filling Ingredients
- 8 oz cream cheese, softened Rich and velvety base that binds the filling.
- 0.5 lb shrimp, finely chopped Adds delectable seafood flavor.
- 0.5 lb crab meat, fresh or canned Sweet and delicate taste elevates the dish.
- 2 pieces green onions, sliced thin Adds fresh and crunchy contrast.
- 1 tsp Worcestershire sauce Adds umami flavor.
- 0.5 tsp garlic powder Adds warmth and garlicky aroma.
- 12 pieces egg roll wrappers Perfect vessel for the filling.
- 1 piece egg white, lightly beaten Acts as glue to seal the egg rolls.
- as needed L oil for deep frying Ensures crispy shell.
- as needed servings sweet chili sauce, for dipping Balances savory flavors.
Instructions
Preparation
- Combine shrimp, crab, cream cheese, green onions, Worcestershire sauce, and garlic powder in a large mixing bowl. Stir until creamy and well-combined.
- Lay egg roll wrappers flat on a clean surface. In a small bowl, beat the egg white until slightly frothy.
Filling and Wrapping
- Take about 2 tablespoons of the filling and spoon it onto the center of each wrapper.
- Fold the bottom corner of the wrapper up over the filling, tucking in the sides as you roll tightly. Use the egg white to seal the edges.
Frying
- In a deep pan, heat enough oil to fully submerge egg rolls to 350°F (175°C).
- Place egg rolls in the hot oil in batches. Fry for 2-3 minutes per side until golden brown. Let them drain on paper towels.
Serving
- Serve hot with sweet chili sauce or your favorite dipping sauce.
Notes
Consider adding grated ginger or sriracha to the filling for additional flavor. Ensure oil is hot to avoid greasy egg rolls.