Crispy Cheesy Crab Rangoon Egg Rolls

Ingredients

• 10 egg roll wrappers (Source specifies 8–12 wrappers; 10 is the midpoint estimate.)
• 1 whipped cream cheese (1 tub; tub size is not specified.)
• 1 cup imitation crab (Chopped)
• 1 cup shredded mozzarella cheese
• 3 green onions (Sliced)
• 1 tsp Worcestershire sauce
• 0.5 tsp sesame oil
• 1 tsp garlic powder
• 1 tsp white pepper
• 0.5 tsp salt
• 0.5 tbsp sugar
• oil for frying (Use enough for frying; oil type and amount are not specified.)
• water (For sealing the wrapper edges; amount not specified.)
• 0.5 cup sweet chili sauce (Optional dip)
• 1 tsp sriracha (Optional; mix into the sweet chili sauce.)

Steps

1. 1

   In a bowl, mix the whipped cream cheese, chopped imitation crab, mozzarella, sliced green onions, garlic powder, Worcestershire sauce, sugar, salt, white pepper, and sesame oil until evenly combined.

2. 2

   Lay one egg roll wrapper on a work surface in a diamond shape.

3. 3

   Place 2 tablespoons of filling in the center of the wrapper.

4. 4

   Fold the bottom corner over the filling, fold the sides inward, and roll tightly. Seal the edge with water. Repeat with the remaining wrappers and filling.

5. 5

   Heat frying oil to 350°F (175°C).

6. 6

   Fry the egg rolls for 2–3 minutes per side, until crispy and golden brown.

7. 7

   Drain the egg rolls on paper towels.

8. 8

   Serve hot with sweet chili sauce. For the optional dip, combine the sweet chili sauce with sriracha and serve alongside.

Notes

The cream cheese tub size and the amount of frying oil are not specified. The source says 8–12 wrappers; the displayed serving count of 8 is an estimate. It does not state how much oil to use or whether to fry in batches.

Nutrition per serving

• appetizer
• crispy
• fried
• cheesy
• seafood
• optional-dip