Crispy Air Fryer Crab Rangoon Rolls

Steps

1. 1

   Stir together crab meat, cream cheese, scallion, Sriracha, salt, Worcestershire sauce, sugar, and garlic in a medium bowl until well combined.

2. 2

   Spoon mixture into a large piping bag or resealable plastic bag. Cut a 1-inch hole in tip or corner. Set aside.

3. 3

   Place beaten eggs on a large rimmed plate.

4. 4

   Dip both sides of 1 rice paper sheet in egg until it becomes slightly pliable, then remove, letting excess drip off. Place rice paper sheet on a clean work surface or plate.

5. 5

   Pipe a 5-inch line (about 4 teaspoons) of crab mixture across the bottom 1/4 of rice paper sheet, stopping about 1 inch from sides.

6. 6

   Starting from bottom of sheet, roll rice paper, jelly roll style, over crab mixture. Place roll seam side down.

7. 7

   Starting with one end, loosely roll up into a spiral; tuck free end underneath to secure. (If rice paper isn’t pliable enough yet, let it sit a few seconds until softened before spiraling.)

8. 8

   Repeat with remaining egg, rice paper sheets, and crab mixture.

9. 9

   Brush tops with remaining beaten egg, then discard excess. Sprinkle tops of rolls with sesame seeds.

10. 10

    Preheat a 6-quart air fryer to 400 degrees F (200 °C) (200 degrees C (400 °F)) for 5 minutes.

    Start 5-minute timer
11. 11

    Lightly coat air fryer basket with cooking spray. Add rice paper rolls to basket, spacing 1 inch apart; spray tops with cooking spray.

12. 12

    Cook until golden and crispy, 12 to 15 minutes.

    Start 15-minute timer
13. 13

    Transfer rolls to a serving plate. Brush with chili sauce, if desired, and garnish with scallions. Serve immediately with more chili sauce.