Description
Crab Egg Rolls are crispy, golden wrappers filled with a creamy, savory mixture of crab meat, cream cheese, and vegetables. These delicious seafood appetizers are perfect for parties, game nights, or whenever you’re craving something crunchy and flavorful. #CrabEggRolls #SeafoodAppetizer #CrispySnacks #PartyFood #AsianInspired #EasyAppetizer
Ingredients
Scale
- 1 cup (225g) lump crab meat (fresh or canned, drained)
- 4 oz (113g) cream cheese, softened
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- Salt and pepper to taste
- 12 egg roll wrappers
- Vegetable oil, for frying
- Sweet chili sauce, for dipping (optional)
Instructions
- In a bowl, mix together crab meat, cream cheese, green onions, red bell pepper, garlic, soy sauce, sesame oil, salt, and pepper until well combined.
- Place an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape).
- Spoon 2 tablespoons of the crab mixture onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the edge with a bit of water.
- Repeat with the remaining wrappers and filling.
- Heat vegetable oil in a deep skillet or pan to 175°C (350°F).
- Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Drain on paper towels and serve hot with sweet chili sauce if desired.
Notes
- Do not overfill the wrappers or they may burst while frying.
- Use imitation crab if real crab is unavailable—it still tastes great.
- Egg rolls can be baked at 200°C (400°F) for 15–20 minutes as a healthier option.
- Make ahead and freeze uncooked egg rolls for up to 1 month.
Nutrition
- Serving Size: 1 egg roll
- Calories: 160
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg