Description
Crispy crab rangoon spring rolls blend classic Chinese-American appetizer flavors with a modern twist. Creamy cheese and delicate crab meat nestle inside golden, crunchy wrappers that deliver pure culinary satisfaction to hungry diners.
Ingredients
Scale
- 0.5 lbs (0.23 kg) fresh white cooked crabmeat, flaked or diced
- 2 (8 oz or 226 g) boxes cream cheese, softened
- 3 green onions, chopped
- 1 to 2 tbsps Worcestershire sauce
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 8–10 spring roll wrappers
- vegetable oil for frying
Instructions
- Filling Preparation: Combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions in a food processor, blending until smooth and uniform.
- Seafood Integration: Delicately incorporate flaked crab meat into the processed mixture, maintaining the seafood’s tender consistency.
- Wrapper Positioning: Arrange spring roll wrapper diagonally, creating a diamond shape with a point facing towards you.
- Rolling Technique: Distribute crab mixture horizontally across the wrapper’s center, then fold bottom point over filling, tucking snugly against the mixture.
- Wrapper Sealing: Fold side edges inward, creating triangular flaps that completely enclose the filling, then roll tightly from the bottom and seal the top point with water.
- Frying Process: Heat vegetable oil to 375°F in a deep pan, carefully lowering spring rolls in small batches and frying for 1-2 minutes until achieving a golden, crispy exterior.
- Finishing Touch: Remove spring rolls with a slotted spoon, drain on paper towels to remove excess oil, and allow to cool briefly before serving to enhance flavor and prevent burning.
Notes
- Prevent Wrapper Tearing: Handle spring roll wrappers gently and keep them covered with a damp cloth to prevent drying and cracking during preparation.
- Maintain Oil Temperature: Keep oil consistently at 375°F for perfectly crispy, golden-brown spring rolls without greasy or soggy results.
- Balance Filling Consistency: Mix cream cheese and crab meat carefully to create a smooth, creamy texture that won’t make the wrapper soggy or fall apart.
- Seal Edges Securely: Use water or egg wash to create a tight seal, preventing filling from leaking during frying and ensuring a crisp, intact spring roll.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 9
- Calories: 210
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg