Crab Rangoon Egg Rolls: A Taste of Fusion Delight!
If you’re in the mood for something that’s bursting with flavor, creamy on the inside, and crunchy on the outside, look no further than Crab Rangoon Egg Rolls! These delightful bites combine the unforgettable taste of crab with a luscious cream cheese filling, all rolled up in a perfectly crisp egg roll wrapper.
Ingredients
- 350 g spinach
- 4 eggs
- Salt to taste
- 1 cup crab meat
- 8 oz cream cheese softened
- ¼ cup chopped green onions
- 12 egg roll wrappers
- Oil for frying
Instructions
- Prepare the Spinach: Blanch the spinach in boiling water for about 2 minutes until wilted. Drain and chop finely.
- Mix the Filling: In a large bowl, combine the crab meat, softened cream cheese, chopped green onions, and the prepared spinach. Season generously with salt.
- Prepare the Egg Rolls: Lay an egg roll wrapper on a flat surface, and spoon about 2 tablespoons of the filling into the center. Moisten the edges with water, then fold the bottom over the filling, fold in the sides, and roll tightly.
- Fry the Egg Rolls: Heat oil in a deep frying pan over medium-high heat. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- Serve: Allow to cool slightly before serving with your favorite dipping sauce.