Breakfast & Brunchcookwithdana5.0
Crab Rangoon Egg Rolls
These delicious & easy Crab Rangoons Egg Rolls are a great party appetizer! The crispy wonton skins are filled with luscious cream cheese, green onions, shrimp and crab. Top with teriyaki sauce for a savory and sweet bite!
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Dana Rao📖 cookwithdana
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●microwave
- ●whisk
- ●pot
📝 Preparation Steps
1
Slice green onions and cut imitation crab in 2 inch pieces.
reen onion (sliced)1 gsliced green onions
2
Chop shrimp in small pieces.
3
Microwave butter and melt.
melted butter (unsalted)2 tablespoon
4
To make the filling, add cream cheese, imitation crab, green onions, chopped shrimp, 1/4 white onion, 1/2 tablespoon mirin, 1/2 tablespoon sake, 2 tablespoon melted butter, sliced green onions, and 1 teaspoon salt.
cream cheese (softened)8 ouncesreen onion (sliced)1 gsliced green onionsmelted butter (unsalted)2 tablespoonsalt1 teaspoon
5
Whisk one egg. Egg wash is used to seal the egg roll wrappers.
6
For one egg roll wrapper, scoop 2-3 tablespoons of filling. Start rolling from the bottom really tightly. Fold the right flap in and fold the left. Add some egg wash at the top and finish rolling.
7
Add corn oil in a pot. Heat to low-medium. Once the oil is hot (325 degrees), cook 3-4 egg rolls in the pot. Cook for ⏱️ 10-12 minutes until golden brown.
8
Rest the egg rolls on a paper towel or wire rack for the oil to drip.
9
Cut egg rolls in half and garnish with green onions and sesame seeds. Top with teriyaki sauce and enjoy!
reen onion (sliced)1 gsliced green onionssesame seedsteriyaki sauce
Nutrition Facts
calories
1167 kcal
fat Content
107 g
serving Size
1 serving
fiber Content
2 g
sugar Content
9 g
sodium Content
2289 mg
protein Content
15 g
trans Fat Content
1 g
cholesterol Content
159 mg
carbohydrate Content
39 g
saturated Fat Content
35 g
unsaturated Fat Content
65 g
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