Shrimp & Crab Rangoon Egg Rolls
Crispy egg rolls filled with a creamy mixture of shrimp, crab, and cream cheese, perfect for appetizers or parties.
Servings: 6 servings
Calories: 300kcal
Ingredients
Filling Ingredients
- 8 oz cream cheese, softened Gives the filling its luxuriously creamy texture.
- 1/2 lb shrimp, finely chopped Produces a delightful seafood flavor.
- 1/2 lb crab meat (fresh or canned) Adds sweetness and enhances richness.
- 2 pieces green onions, sliced thin Offers refreshing crunch and aromatic flavor.
- 1 tsp Worcestershire sauce Brings umami depth to the filling.
- 1/2 tsp garlic powder Infuses a familiar taste that complements seafood.
- 12 pieces egg roll wrappers Forms the crunchy exterior.
- 1 piece egg white, lightly beaten Used for sealing the egg rolls.
- as needed for deep frying oil Essential for achieving crispy texture.
- as needed for dipping sweet chili sauce Adds sweetness and a hint of spice.
Instructions
Preparation
- In a large mixing bowl, combine the finely chopped shrimp, crab meat, softened cream cheese, sliced green onions, Worcestershire sauce, and garlic powder. Mix until well-blended and creamy.
Filling the Egg Rolls
- Lay out your egg roll wrappers on a clean surface. Place the beaten egg white at your side for sealing the rolls.
- Take about 2 tablespoons of the creamy filling mixture and place it in the center of each wrapper.
- Fold the bottom corner of the wrapper over the filling, tucking in the sides and rolling tightly. Use egg white along the edge to seal securely.
Frying
- In a deep pan, heat oil to approximately 350°F (175°C) for frying.
- Carefully place the egg rolls into the hot oil and fry them for about 2–3 minutes on each side, or until golden brown and crispy.
Serving
- Remove the egg rolls and let them drain on paper towels. Serve warm with sweet chili sauce.
Notes
Keep oil temperature maintained while frying to avoid greasy egg rolls. Consider doubling the filling for more egg rolls.