FOOD
Crab Rangoon Egg Rolls: A Fusion of Flavors
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The crunchy outside of egg rolls and the creamy, seafood-filled richness of crab rangoon combine to create a delicious hybrid of two popular Asian appetizers: crab rangoon and egg rolls. These mouthwatering nibbles are the ideal size for appetizers to dress up your dinner menu or for parties and get-togethers. They deliver a rush of taste and texture. We’ll walk you through making your own crab rangoon egg rolls with this recipe, which is a tasty delicacy that will have everyone begging for more.
Ingredients:
For the filling:
- 8 ounces cream cheese, softened
- 1 can (6 ounces) crabmeat, drained and flaked
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- Salt and black pepper, to taste
For the egg rolls:
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tablespoons of sweet chili sauce
- 1 tablespoon of rice vinegar
- 1/2 teaspoon sesame oil (optional)
- 1 green onion, finely chopped (for garnish)
Click the next button for the preparation method
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