CRAB RANGOON SPRING ROLLS
To clear up any confusion, Crab Rangoon is not Chinese in origin, it as American. This recipe uses imitation crab which is left whole, not chopped, and simply rolled in spring roll wrappers. The dipping sauce in combination with the fried spring rolls = Crab Rangoon Spring Rolls.
Provided by Lee Thayer
Categories Seafood Appetizers
Time 45m
Number Of Ingredients 12
Steps:
- 1. Add the cream cheese to a bowl and mash with a sturdy fork, add the Sriracha, spring onion, mayo, and soy sauce.
- 2. Mash with the fork, adding more mayo as needed to achieve the consistency you want. Set this aside.
- 3. The only prep work is unwrapping each crab stick. Unwrap the sticks from the entire package. I ended up with 38 sticks (a cat stole 1 and there was one left over, quick snack for me). You will use all the sticks, you won't use all the wrappers. Place the sticks in a bowl, and in a small bowl, mix together the water and cornstarch to make a slurry.
- 4. Two people is very handy to do this step, one to pull the the pastry apart and the other rolling the spring rolls. Spring roll wrappers are very thin pastry, and if doing this by yourself, place a damp towel on the unused sheets while you roll, if they start to dry, they will be hard to pull apart and will tear. This will actually go by rather quickly now.
- 5. Open the package of spring roll sheets. Carefully pull off one sheet and place smooth side down on a clean counter with one corner of the sheet facing you. Use twp fingers and dip into the slurry then rub your fingers the two sides of the pastry that are farthest from you. Place 3 crab sticks near the corner nearest you.
- 6. Fold the corner of the pastry onto the crab sticks.
- 7. Tightly roll the sticks up to just before you get to the widest part of the pastry.
- 8. Now fold the the left and right corners towards the middle.
- 9. Continue to roll, place on a plate. Repeat for as crab sticks you have. I made 12.
- 10. Heat a large pan with about 1/2 inch of lard or cooking oil. I do use lard that I render myself.
- 11. When hot but not smoking, fry the spring rolls for about 1-2 minutes on each side or until golden brown (shallow deep fry). Remove to paper towels to drain, continue frying, working in batches until all the spring rolls are fried. Repackage the unused spring roll wrappers and return to the freezer.
- 12. Serve and enjoy.
SPICY CRAB SPRING ROLLS
This is a cross between a spicy sushi crab roll and a spring roll. Quick and easy to make with fresh ingredients. Also good with shrimp instead of crab. Serve with ponzu or sweet chile sauce for dipping.
Provided by Christy Blaker
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Shred crabmeat using 2 forks or in a food processor.
- Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl.
- Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
- Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.
Nutrition Facts : Calories 137.4 calories, Carbohydrate 13.8 g, Cholesterol 8.3 mg, Fat 8 g, Fiber 2.6 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 367.6 mg, Sugar 3.5 g
CRAB RANGOON EGG ROLLS
Make and share this Crab Rangoon Egg Rolls recipe from Food.com.
Provided by Momma loves to cook
Categories Lunch/Snacks
Time 35m
Yield 3 egg rolls, 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat Cream cheese, garlic, onion, Worcestershire sauce salt and lemon in bowl til thoroughly combined.
- Stir in crab to incorporate evenly.
- Place two tablespoons of crab mixture on each egg roll wrapper and roll up.
- You can fry the egg rols but I bake them on a sprayed cookie sheet.
- fry until golden brown 2-3 minutes each side or bake 350 degrees for 15-20 minutes.
CRAB RANGOON EGG ROLLS RECIPE BY TASTY
Can't get enough crab rangoon wontons from your favorite take-out spot? Try these crab rangoon egg rolls filled with even more ooey-gooey cream cheese and crab filling, wrapped in a perfectly crispy wonton casing.
Provided by Aleya Zenieris
Categories Appetizers
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the cream cheese, a pinch of salt, soy sauce, and sugar until well combined. Gently fold in the crab meat and scallions until evenly incorporated.
- Place a wonton wrapper on a clean surface in a diamond orientation. Brush the edges of the wrapper with the beaten egg. Scoop 3 tablespoons of the crab filling onto the center of the wrapper and flatten slightly with a spoon. Fold the sides of the wrapper inwards to cover the filling, then roll the wonton up, starting from the bottom and working upward to seal. Repeat with the remaining wrappers and filling.
- Fill a large pot halfway with peanut oil. Heat over medium-high heat until the temperature reaches 375˚F (190˚C). Set a wire rack over a baking sheet.
- Working 3-4 at a time, fry the egg rolls in the hot oil until the wrappers are puffed and golden, about 2 minutes, flipping halfway to ensure even color. Transfer to the wire rack and sprinkle with salt.
- Serve the egg rolls with your favorite dipping sauce, such as sweet and sour sauce.
- Enjoy!
CRAB RANGOON
This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked.
Provided by Carol Belle
Categories Appetizers and Snacks Seafood Crab
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.
- Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 29.2 g, Cholesterol 53.8 mg, Fat 10.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 6.3 g, Sodium 460.6 mg, Sugar 0.3 g
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