Description
Crisp shells shatter to reveal a silky blend of crab, cream cheese, and scallions, subtly seasoned with garlic, soy, and sesame oil—a perfect match for a tangy-sweet chili dip.
Ingredients
- 8 ounces cream cheese softened
- 8 ounces crab meat chopped
- 2 tablespoons mayonnaise
- 2 stalks green onion thinly sliced
- 1 clove garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 each egg beaten
- 12 each egg roll wrapper
- 2 cups oil for frying
- 1/2 cup sweet chili sauce for serving
Instructions
- Heat oil in a deep fryer or heavy pot to 350°F (175°C).
- In a bowl, mix cream cheese, crab meat, mayonnaise, green onion, garlic, soy sauce, and sesame oil until well combined.
- Lay one egg roll wrapper on a flat surface in a diamond shape and spoon about 2 tablespoons of filling onto the center.
- Fold the bottom corner over the filling, tuck in the sides, then roll up tightly toward the top corner; brush the top edge with beaten egg to seal.
- Carefully place sealed egg rolls into the hot oil and fry in batches until golden brown and crispy, about 2 to 3 minutes per side.
- Remove egg rolls with a slotted spoon and drain on paper towels.
- Serve warm with sweet chili sauce on the side.
Notes
- For a budget-friendly version, use high-quality imitation crab meat.
- Maintain oil temperature at 350°F to prevent soggy rolls.
- Do not overfill wrappers to ensure easy sealing and even frying.
- For a lighter option, bake egg rolls at 400°F for 15–18 minutes, turning halfway.