Shrimp & Crab Rangoon Egg Rolls
A delectable fusion of flavors with a creamy filling of shrimp and crab wrapped in crispy egg roll wrappers. Perfect for appetizers or snacks!
Servings: 12 pieces
Calories: 150kcal
Ingredients
Filling Ingredients
- 8 oz cream cheese, softened The creamy star, adding richness and a subtle tang.
- 1/2 lb shrimp, finely chopped Tender and juicy, these shrimp provide a seafood delight.
- 1/2 lb crab meat (fresh or canned) Sweet and flaky, crab adds depth to the flavor profile.
- 2 green onions, sliced thin Fresh and aromatic, they introduce a bright crunch.
- 1 tsp Worcestershire sauce This savory essence boosts the overall flavor of the filling.
- 1/2 tsp garlic powder Fragrant and warming, it rounds out the taste perfectly.
Wrapper Ingredients
- 12 egg roll wrappers Crisp and golden, they create the perfect exterior.
- 1 egg white, lightly beaten A natural sealant for a foolproof wrap.
- Oil for deep frying Oil for deep frying Essential for that delightful crispy texture.
Dipping Sauce
- Sweet chili sauce Adds a sweet and spicy flair.
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. Stir until creamy and well combined.
- Lay the egg roll wrappers flat on a clean surface. In a small bowl, place the beaten egg white for sealing the wrappers later.
Filling and Cooking
- Spoon about 2 tablespoons of your creamy filling mixture onto the center of each wrapper. Fold the bottom corner up over the filling, tuck the sides in, and roll tightly while sealing the edges with the egg white.
- In a deep frying pan, warm the oil to 350°F (175°C).
- Carefully add your egg rolls to the hot oil in batches, ensuring there is enough space between them. Fry for about 2–3 minutes per side until they are golden brown and crispy.
- Use a slotted spoon to transfer them to paper towels to drain excess oil.
- Serve the warm egg rolls with sweet chili sauce or your favorite dipping sauce.
Notes
You can prepare the filling a day ahead and refrigerate it. Experiment with add-ins like diced bell pepper or shredded carrots for extra crunch. Frying at the right temperature is essential.