Crab rangoon egg rolls are honestly the best idea we’ve ever had: cream cheese and crab meat wrapped in fried dough. It looks technical. It absolutely isn’t.
Ingredients :
- Cream cheese — It’s the backbone of the filling. Take it out of the fridge at least 30 minutes before — used cold, it forms lumps and the filling stays uneven. Brand doesn’t matter, standard Philadelphia does the job perfectly.
- Crab meat — Canned or refrigerated, both work. The important thing: drain it well and remove any pieces of cartilage. If you can’t find any, finely chopped surimi works in a pinch, even though the flavor is milder.
- Egg roll wrappers — We’re talking about large thick wrappers, not the thin spring roll ones. You find them in the frozen section of Asian grocery stores. Keep them under a slightly damp cloth while you work — they dry out in minutes in the air and become brittle.
- Green onions — They provide the only vegetal freshness in the filling. Slice them finely, including the green part. Don’t replace with regular onion: too strong, too moist, and it throws off the balance.
