Step 3: Fry the Egg Rolls
- Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Make sure there is enough oil to submerge the egg rolls halfway.
- Carefully add 3–4 egg rolls at a time, being careful not to overcrowd the pan.
- Fry for 3–4 minutes, turning occasionally, until the egg rolls are golden brown and crispy.
- Remove with a slotted spoon and drain on a plate lined with paper towels.
Step 4: Serve
Serve your Crab Rangoon Egg Rolls hot, with sweet chili sauce, soy sauce, or your favorite dipping sauce. The crispy exterior contrasts perfectly with the creamy, savory filling inside.
Tips for Perfect Egg Rolls
- Do not overfill: Overstuffing can cause the wrapper to tear during frying.
- Dry filling: Ensure the filling isn’t too wet to prevent soggy wrappers.
- Consistent oil temperature: Keep the oil at 350°F for even cooking and a golden crust.
- Air fryer option: For a lighter version, air-fry at 400°F (200°C) for 10–12 minutes, turning halfway.
Crab Rangoon Egg Rolls are crunchy, creamy, and utterly addictive. Whether you’re hosting a party or craving a savory snack, these homemade treats deliver restaurant-quality flavor with the satisfaction of making them yourself. Once you try them, they’ll become a go-to appetizer for any occasion.
If you want, I can also write a version with a baked option that’s healthier but still crisp and delicious. It makes the recipe more versatile. Do you want me to do that?
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