Step 3: Fill the Egg Rolls
Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper. Spread it slightly into a short horizontal line, leaving space around the edges to prevent overflow.
Step 4: Roll and Seal
- Fold the bottom corner up over the filling.
- Fold in the left and right corners snugly toward the center.
- Roll tightly upward toward the top corner.
- Dab the top corner with water or beaten egg, then press to seal.
Repeat until all filling is used.
Step 5: Heat the Oil
In a deep skillet or saucepan, heat oil to 350°F (175°C). The oil should be deep enough to fully submerge the egg rolls for even frying.
Step 6: Fry to Golden Perfection
Carefully place a few egg rolls into the hot oil, seam-side down. Fry in small batches for 3–4 minutes, turning occasionally, until they are evenly golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Step 7: Rest and Serve
Allow the egg rolls to cool for a few minutes before serving—the filling will be very hot. Slice in half if desired to show off the creamy interior.
🍽️ Serving Suggestions
Serve Crab Rangoon Egg Rolls warm with sweet chili sauce or sweet and sour sauce for dipping. They pair wonderfully with fried rice, lo mein, or a fresh Asian-style salad.
⭐ Tips for Success
- Baking Option: Brush rolls with oil and bake at 400°F (200°C) for 15–18 minutes, turning once.
- Air Fryer Option: Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
- Extra Flavor: Add a pinch of sesame oil or a dash of hot sauce to the filling for a bold twist.
🦀 Final Thoughts
Crab Rangoon Egg Rolls bring together the best of creamy comfort and crispy indulgence in one unforgettable bite. Easy to prepare and endlessly crowd-pleasing, they’re perfect for entertaining or simply treating yourself to a homemade takeout-style favorite. Once you try them, they’re sure to become a go-to recipe in your kitchen.
Happy cooking! 🥢✨
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