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To make crab rangoon egg rolls, you need a few key ingredients. The first is cream cheese. It gives the filling a rich and creamy taste. Next, you will need cooked and shredded crab meat. This is the star of the dish. Green onions add a fresh crunch. You also need soy sauce, garlic powder, Worcestershire sauce, and sesame oil for flavor. These ingredients work together to create a delicious cream cheese mixture.

Crab Rangoon Egg Rolls: Deliciously Structured Chaos

Indulge in the ultimate party appetizer with delicious Crab Rangoon Egg Rolls! This recipe combines crispy egg rolls with a creamy crab filling that's sure to impress your guests. Discover essential ingredients, perfect preparation tips, and frying techniques that will elevate your cooking game. Unleash your creativity with unique dipping sauces and variations. Click through to explore this flavorful and fun recipe that will delight everyone at your next gathering!
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Ingredients
  

8 oz cream cheese, softened

1 cup crab meat (cooked and shredded)

1/4 cup green onions, finely chopped

1 tablespoon soy sauce

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1/2 teaspoon sesame oil

12 egg roll wrappers

1 egg, beaten (for sealing)

Vegetable oil (for frying)

Sweet and sour sauce or duck sauce (for dipping)

Instructions
 

In a mixing bowl, combine the softened cream cheese, shredded crab meat, chopped green onions, soy sauce, garlic powder, Worcestershire sauce, and sesame oil. Mix until smooth and well incorporated.

    Place an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond). Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper.

      Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly to encase the filling completely. Seal the top corner with a little beaten egg. Repeat with remaining wrappers and filling.

        Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully place the egg rolls in the hot oil, a few at a time, and fry for about 4-5 minutes or until golden brown and crispy on all sides.

          Remove the egg rolls from the oil and place them on a paper towel-lined plate to absorb any excess oil. Allow them to cool slightly.

            Serve the crab rangoon egg rolls warm with sweet and sour sauce or duck sauce on the side for dipping.

              Prep Time: 20 min | Total Time: 40 min | Servings: 6