Description
These crispy Crab Egg Rolls combine a delicate, buttery crab filling with a satisfyingly crunchy golden wrapper, offering a perfect seafood appetizer or snack. Easy to prepare with simple ingredients, they deliver rich umami flavors and a delightful texture that’s sure to impress guests at any occasion.
Ingredients
Units
Scale
Main Ingredients
- 1 cup fresh lump crab meat
- 8 egg roll wrappers
- 1/2 cup finely shredded cabbage
- 1/4 cup grated carrots
- 2 green onions, chopped
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 beaten egg or cornstarch slurry (for sealing)
- Oil for frying (neutral, high smoke point like canola)
Instructions
- Prepare the Filling: In a large bowl, gently combine fresh lump crab meat, finely shredded cabbage, grated carrots, chopped green onions, minced garlic, and grated ginger. Add a splash of soy sauce and a few drops of sesame oil, mixing carefully to ensure all ingredients are evenly incorporated.
- Assemble the Egg Rolls: Place one egg roll wrapper flat on a clean surface in a diamond shape. Spoon about two tablespoons of the filling near the bottom corner. Fold the bottom corner up over the filling, fold in the side corners, and roll tightly toward the top. Seal the edge with beaten egg or cornstarch slurry to keep the roll secure during frying.
- Heat the Oil: Pour enough neutral oil into a deep skillet or fryer to cover about two inches of the egg rolls. Heat the oil to 350°F (175°C) to ensure a perfectly crispy and non-greasy finish.
- Fry the Egg Rolls: Carefully place the assembled crab egg rolls into the hot oil in small batches. Fry for 3 to 5 minutes, or until golden brown and crispy. Remove using a slotted spoon and drain on paper towels to absorb excess oil.
- Serve Warm: Enjoy the crab egg rolls fresh from the fryer for the best texture and flavor, served with your preferred dipping sauces.
Notes
- Keep Filling Dry: Squeeze out excess moisture from shredded vegetables to prevent soggy egg rolls.
- Don’t Overfill: Avoid stuffing too much filling inside to prevent bursting during frying.
- Seal Properly: Use sufficient egg wash or cornstarch slurry to tightly seal edges and prevent leaks.
- Maintain Oil Temperature: Use a thermometer to fry consistently at 350°F for optimal crispiness.
- Batch Frying: Avoid overcrowding the pan to maintain oil temperature and even cooking.
Nutrition
- Serving Size: 1 egg roll
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 40 mg