Description
Crispy, golden crab rangoon spring rolls merge classic Chinese-American appetizer flavors into a delightful fusion roll. Creamy cheese and succulent crab nestled in delicate wrappers create an irresistible bite you’ll crave at every gathering.
Ingredients
Scale
Protein:
- 0.5 pounds fresh white cooked crabmeat, flaked or diced
Dairy and Cheese:
- 2 (8-ounce) boxes cream cheese, softened
Seasonings and Aromatics:
- 1 to 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 3 green onions, chopped
Wrapper and Cooking:
- 8–10 spring roll wrappers
- vegetable oil for frying
Instructions
- Create a smooth, creamy filling by blending cream cheese with Worcestershire sauce, garlic powder, onion powder, and green onions in a food processor until thoroughly mixed.
- Gently fold flaked crab meat into the processed mixture, carefully preserving the delicate texture of the seafood.
- Position a spring roll wrapper diagonally, with a point facing towards you like a diamond shape.
- Place a precise portion of the crab mixture horizontally across the center of the wrapper, ensuring an even distribution.
- Carefully fold the bottom point over the filling, tucking it snugly against the mixture.
- Fold the side edges inward, creating crisp, neat triangular flaps that encase the filling completely.
- Roll the wrapper tightly from the bottom, maintaining a compact and secure shape.
- Seal the top point of the wrapper using a small amount of water, pressing gently to ensure a secure closure.
- Heat vegetable oil in a deep pan to 375 degrees Fahrenheit, monitoring the temperature with a cooking thermometer.
- Carefully lower spring rolls into the hot oil, cooking in small batches of two or three to maintain consistent oil temperature.
- Fry each batch for approximately 1-2 minutes, rotating to achieve an evenly golden, crispy exterior.
- Remove spring rolls using a slotted spoon and drain on absorbent paper towels to remove excess oil.
- Allow the rolls to cool slightly before serving to prevent burning and enhance flavor development.
Notes
- Precision matters when creating the filling, ensuring a balanced blend of cream cheese and delicate crab meat for maximum flavor impact.
- Wrapping technique is crucial; keep the mixture compact and roll tightly to prevent oil seepage during frying.
- Temperature control is key when deep-frying; maintain oil at 375°F for perfect golden-crispy exterior without greasy residue.
- Plan ahead by preparing filling in advance, which can be refrigerated for up to 24 hours before assembling spring rolls.
- Use fresh crab meat for authentic taste, but quality canned crab works well as a convenient alternative.
- Paper towel draining helps remove excess oil, ensuring a light and crispy texture without heavy greasiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg