Shrimp and Crab Rangoon Egg Rolls
Get ready to embark on a culinary adventure with a fusion twist that will take your taste buds on a delightful journey. Introducing our mouthwatering recipe for Shrimp and Crab Rangoon Egg Rolls! Combining the best of two worlds, the delectable flavors of classic Crab Rangoon and the succulent goodness of shrimp, these egg rolls are a true culinary masterpiece. Let's dive into this easy-to-follow recipe that promises to impress your guests and make your family's mealtime unforgettable.
Shrimp and Crab Rangoon Egg Rolls
Ingredients
12 egg roll wrappers
1 cup cooked shrimp, peeled and deveined, chopped
1 cup cooked crab meat, flaked (imitation crab works too)
4 ounces cream cheese, softened
2 green onions, finely chopped
1 teaspoon garlic powder
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Vegetable oil for frying
Sweet and Sour Sauce for dipping
Instructions
In a mixing bowl, combine the chopped shrimp, crab meat, softened cream cheese, finely chopped green onions, garlic powder, soy sauce, and Worcestershire sauce. Mix thoroughly until all the ingredients are well incorporated, creating a rich and flavorful filling.
Next, lay one egg roll wrapper on a clean, flat surface, positioning it in a diamond shape. Spoon about 2-3 tablespoons of the shrimp and crab filling onto the center of the wrapper. Fold the bottom corner of the wrapper over the filling, tucking it in securely. Next, fold the left and right corners towards the center. Dab a bit of water on the remaining top corner, then tightly roll the egg roll, sealing the edges. Repeat the process with the remaining wrappers and filling.
In a deep frying pan or pot, heat vegetable oil over medium-high heat to 350°F (175°C). Ensure there is enough oil for the egg rolls to be submerged during frying.
Gently place the prepared egg rolls into the hot oil, a few at a time, and fry until they turn golden brown and crispy, usually 3-4 minutes per side. Be cautious not to overcrowd the pan, as this may cause uneven cooking.
Once the egg rolls are done, use a slotted spoon to carefully remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve the Shrimp and Crab Rangoon Egg Rolls while they're still hot and crispy. Pair them with Sweet and Sour Sauce for dipping and enjoy!
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