The delightful dish of Crab Rangoon Egg Rolls is a tantalizing fusion that marries the creamy, seafood-filled centers of Crab Rangoon with the crispy, golden exterior of traditional egg rolls. This dish is a perfect example of American-Chinese cuisine that has captivated taste buds for generations. Thought to have emerged in the mid-20th century amidst the booming tiki culture, Crab Rangoon has its roots in Polynesian-inspired fare. When you infuse this classic with the world-famous egg roll, you get an innovative appetizer that is perfect for entertaining, a novel addition to your potluck arsenal, or simply a delicious way to indulge in a cross-cultural culinary adventure from the comfort of your home.
Crab Rangoon Egg Rolls can be served with a refreshing crisp salad or a coleslaw with an Asian twist to balance the richness. A sweet chili sauce or a tangy citrus-infused soy sauce makes for a great dipping companion. For a heartier meal, consider pairing them with a light soup, such as a delicate miso or a zesty hot and sour soup.
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Recipe Name: Crab Rangoon Egg Rolls
Servings: 4-6
Ingredients:
- 8 ounces cream cheese, softened
- 6 ounces crabmeat, drained and flaked (can use imitation crab if preferred)
- 1 green onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 12 egg roll wrappers
- 1 egg, beaten (for sealing the wrappers)
- Vegetable oil, for frying
- Optional: 1 teaspoon of freshly grated ginger for an additional zing
- 6 ounces crabmeat, drained and flaked (can use imitation crab if preferred)
- 1 green onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 12 egg roll wrappers
- 1 egg, beaten (for sealing the wrappers)
- Vegetable oil, for frying
- Optional: 1 teaspoon of freshly grated ginger for an additional zing
Directions:
1. In a medium mixing bowl, combine the softened cream cheese, crabmeat, green onion, garlic, soy sauce, Worcestershire sauce, and black pepper. Stir together until the mixture is thoroughly blended.
2. Lay an egg roll wrapper flat on a clean surface. Spoon approximately two tablespoons of the crab mixture onto the center of the wrapper. Do this for each egg roll wrapper.
3. Lightly brush the edges of the wrappers with the beaten egg. Fold the bottom corner over the mixture, then fold in the sides and roll tightly, ensuring the filling is completely sealed within the wrapper.
4. Heat oil in a deep fryer or a large, deep skillet to 375°F (190°C). Fry the egg rolls in batches to avoid overcrowding, turning occasionally, until they are golden brown and crisp, about 2-3 minutes.
5. Remove the egg rolls with a slotted spoon and drain on paper towels to remove excess oil before serving.
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Variations & Tips:
- Those watching their waistline can bake the egg rolls instead of frying. Simply preheat your oven to 425°F (220°C), place the egg rolls seam side down on a baking sheet lined with parchment paper, and bake for 10-15 minutes until golden brown.
- If you'd like to add a bit of heat, a dash of Sriracha or a pinch of red pepper flakes integrated into the filling will do the trick.
- To keep things vegetarian, omit the crab and add extra veggies such as finely chopped bell pepper, water chestnuts, or mushrooms.
- When folding the egg rolls, make sure the corners are secured to prevent the filling from leaking while cooking.
- If preparing for a party, these rolls can be made ahead of time and frozen. Fry or bake straight from the freezer, adding a couple of extra minutes to the cooking time.
- If you'd like to add a bit of heat, a dash of Sriracha or a pinch of red pepper flakes integrated into the filling will do the trick.
- To keep things vegetarian, omit the crab and add extra veggies such as finely chopped bell pepper, water chestnuts, or mushrooms.
- When folding the egg rolls, make sure the corners are secured to prevent the filling from leaking while cooking.
- If preparing for a party, these rolls can be made ahead of time and frozen. Fry or bake straight from the freezer, adding a couple of extra minutes to the cooking time.