Instructions
- Prepare the filling:
- In a bowl, mix cream cheese, crab meat, green onions, soy sauce, garlic powder, and Worcestershire sauce until well combined.
- Assemble egg rolls:
- Place 1–2 tbsp of filling near the bottom corner of a wrapper.
- Fold bottom over filling, then fold in the sides, and roll tightly. Seal edges with a little water.
- Fry:
- Heat 1–2 inches of oil in a skillet over medium heat.
- Fry egg rolls 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
- Bake alternative (lighter version):
- Preheat oven to 400°F (200°C). Brush egg rolls lightly with oil. Bake 15–20 minutes, flipping halfway, until golden.
- Serve:
- Serve warm with sweet chili sauce, duck sauce, or your favorite dipping sauce.
💡 Tips & Variations:
- Add shredded carrots or chopped water chestnuts for crunch.
- Use wonton wrappers instead of egg roll wrappers for mini versions.
- Make ahead: Fill and wrap, freeze, and fry or bake straight from frozen.
If you want, I can also give you a crispy air-fryer version — it’s super fast, uses less oil, and comes out perfectly golden!
Do you want me to share that version?
Related Posts:
Pages: 1 2