Crab Cake Egg Rolls Savor (Print)
Crispy shells filled with creamy crab and spices, golden-fried for a savory, crowd-pleasing bite.
# Ingredients:
→ Filling
01 -
240 g crab meat
02 -
120 g cream cheese
03 -
30 g green onions, finely chopped
04 -
30 g gluten-free breadcrumbs
05 -
5 ml Worcestershire sauce
06 -
5 ml Dijon mustard
07 -
2.5 ml garlic powder
08 -
2.5 ml paprika
→ Assembly & Frying
09 -
10 gluten-free egg roll wrappers
10 -
Neutral oil for deep frying
# Steps:
01 -
Combine crab meat, cream cheese, chopped green onions, breadcrumbs, Worcestershire sauce, Dijon mustard, garlic powder, and paprika in a large bowl. Mix thoroughly until evenly incorporated.
02 -
Lay each egg roll wrapper on a clean surface. Place a spoonful of the crab mixture in the center. Fold the bottom over the filling, tuck in the sides, and roll tightly. Seal the edge with a bit of water.
03 -
Pour enough oil into a deep frying pan to submerge the egg rolls. Heat the oil over medium heat until it reaches 180°C.
04 -
Gently lower the sealed egg rolls into the hot oil and fry, turning occasionally, until all sides are golden brown and crisp, about 3–4 minutes.
05 -
Transfer the fried egg rolls to a plate lined with paper towels to absorb excess oil. Serve hot.
# Additional Notes:
01 -
Serve with a complementary dipping sauce of your choice.
02 -
Refrigerate any leftovers in an airtight container for up to 2 days.