What sauce or dressing will go with crab Rangoon egg rolls?
You can add any of your favorite sauces that you like. I like mine with ketchup, chili garlic, and ranch dressing. All my side dressings are store-bought because they are quick and easy to serve.
Can I double or triple the recipe?
Yes, of course, you can. The recipe can be 4x, 5x, and more, depending on your needs. I have made a batch of 60 crab Rangoon egg rolls with my recipe, which never fails.
Ingredients
- Vegetable or sunflower oil for frying
- Egg roll wrappers 10
- Cream cheese softened 8 ounces
- Garlic powder 1 tsp
- White cooked crabmeat diced half lb.
- Green onion chopped 3
- Onion powder half tsp
- Worcestershire sauce 2 tbsp
Instructions
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Add all the ingredients except wrappers and oil to a food processor. Mix it several times to get a nice well-combined stuffing.
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Now lay out a wrapper and add the stuffing in the middle. You can add 2-3 tbsp of filling and then roll from the opposite corner to the end. Tuck the corners now and put them in the tray. Repeat the process for all the wrappers. If you feel that the wrappers are opening, apply some water with the help of a brush or your fingers. It will keep the stuffing intact.
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Heat the oil and let the temperature rise to 375 degrees. Add the egg rolls to the oil. At this point, I would recommend that you fry these 2-3 at a time.
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Serve them hot and fresh to your friends and family.
