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Crab Rangoon egg rolls stand out for their mix of flavors and textures. These tasty bites blend creamy crab filling with a crispy outer shell. They take the classic crab rangoon and give it a fun twist.

Crab Rangoon Egg Rolls: Deliciously Structured Chaos

Elevate your next gathering with delicious Crab Rangoon Egg Rolls, the ultimate party pleaser! These crispy treats pack creamy crab and healthy flavor into a fun bite-sized package, perfect for sharing. Discover easy recipes and unique dipping sauce ideas that will impress your guests. Ready to create a flavorful twist on a classic? Click through to explore the full recipe and make your next event unforgettable with these mouthwatering snacks!
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Ingredients
  

1 cup crab meat (fresh or canned, drained)

4 oz cream cheese, softened

2 green onions, finely chopped

1 clove garlic, minced

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce

1 teaspoon sesame oil

Salt and pepper to taste

12 egg roll wrappers

Vegetable oil for frying

Sweet chili sauce for dipping

Instructions
 

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

    Lay one egg roll wrapper on a clean, dry surface, with one corner pointing towards you. Place about 2 tablespoons of the crab mixture in the center of the wrapper.

      Fold the bottom corner of the wrapper over the filling, tucking it in snugly. Then fold in the sides, and roll tightly towards the top corner. Seal the edge with a dab of water. Repeat with the remaining wrappers and filling.

        Heat vegetable oil in a deep pan or wok over medium-high heat until it reaches about 350°F (175°C).

          Carefully add a few egg rolls at a time to the hot oil, avoiding overcrowding. Fry for about 3-5 minutes or until golden brown and crispy, turning occasionally for even cooking.

            Remove the egg rolls from the oil and drain on a paper towel-lined plate to absorb excess oil.

              Serve the crab rangoon egg rolls hot with sweet chili sauce for dipping.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 6 (about 12 egg rolls)

                  - Presentation Tips: Arrange the egg rolls on a large platter. Garnish with extra chopped green onions and serve with a small bowl of sweet chili sauce in the center for an attractive and appetizing display.