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Crab Rangoon Egg Rolls are a fascinating combination of 2 cherished Eastern appetisers. These crunchy egg rolls are loaded with a luscious, mouthwatering blend of crab, lotion cheese, and flavorings. They’re best for acting as an appetiser at celebrations or as a tasty treat. Below’s exactly how to make them:


For the Filling Up:

  • 8 oz (regarding 1 mug) tinned crabmeat, drained pipes and flaked
  • 8 oz lotion cheese, softened
  • 2 eco-friendly onions, carefully sliced
  • 1 clove garlic, diced
  • 1/2 tsp soy sauce
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp sesame oil
  • 1/4 tsp sugar
  • A pinch of salt and black pepper
  • 1 bundle of egg roll wrappers (regarding 10-12 wrappers)
  • Grease for frying

For the Dipping Sauce:

  • 1/4 mug soy sauce
  • 2 tbsps rice vinegar
  • 1 tbsp honey
  • 1/2 tsp grated ginger
  • 1/2 tsp sesame seeds (optional)
  • Red pepper flakes (optional, for a spicy kick)


1. Prepare the Filling Up:

a. In a blending dish, incorporate the softened lotion cheese, drained pipes crabmeat, carefully sliced eco-friendly onions, diced garlic, soy sauce, Worcestershire sauce, sesame oil, sugar, salt, and black pepper. Mix up until every little thing is well integrated.

2. Set Up the Egg Rolls:

a. Lay an egg roll wrapper level on a tidy surface area with one edge directing towards you. Area a charitable dose of the crab and lotion cheese blend in the facility of the wrapper.

b. Fold up the lower edge (the one closest to you) over the dental filling.

c. Layer in the left and best edges in the direction of the facility, developing an envelope form.

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