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Crab Rangoon Egg Rolls sind ein echter Genuss. Sie vereinen die cremige Füllung von Crab Rangoon mit dem knusprigen Biss einer Eirolle. Hier sind die Schritte, um sie perfekt zuzubereiten.

Crab Rangoon Egg Rolls: Deliciously Structured Chaos

Entdecke die Welt der köstlichen Crab Rangoon Egg Rolls! Diese knusprigen Snacks verbinden den cremigen Geschmack von Crab Rangoon mit der perfekten Bissfestigkeit einer Eirolle. In diesem Rezeptblog erfährst du, wie du die idealen Egg Rolls zubereitest, kreative Variationen ausprobierst und die besten Dips findest. Klicke jetzt, um die Details und Geheimnisse für diesen unwiderstehlichen Snack zu entdecken!
Rezept drucken Pin Recipe

Zutaten
  

1 cup cream cheese, softened

1 cup crab meat (canned or fresh)

2 green onions, finely chopped

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

Salt and pepper to taste

10 egg roll wrappers

Vegetable oil for frying

Anleitungen
 

In a mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, garlic powder, Worcestershire sauce, and season with salt and pepper. Mix well until all ingredients are combined.

    Lay an egg roll wrapper flat on a clean surface, with a corner pointing towards you.

      Place about 2 tablespoons of the filling near the corner closest to you.

        Fold that corner over the filling, then fold in the sides, and roll it away from you into a tight cylinder. Moisten the last corner with a little water to seal the egg roll. Repeat with the remaining wrappers and filling.

          Heat vegetable oil in a deep fryer or a heavy pot over medium-high heat. Once the oil is hot, carefully place 2-3 egg rolls in the oil, ensuring not to overcrowd the pot. Fry for about 3-4 minutes or until golden brown and crispy, turning occasionally for even cooking.

            Use a slotted spoon to remove the egg rolls from the oil and let them drain on paper towels.

              Serve the crab rangoon egg rolls hot, with sweet chili sauce or soy sauce for dipping.

                Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 5 (2 egg rolls each)