CRAB RANGOON SPRING ROLLS

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Crab Rangoon Spring Rolls image

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

FOR THE DIPPING SAUCE
250 g cream cheese, room temperature, 8 oz
1-2 Tbsp mayo, and as needed
1 Tbsp sriracha chili garlic sauce
1 Tbsp soy sauce
1 spring onion, thinly sliced, white and green
FOR THE SPRING ROLLS
500 g imitation crabmeat, sticks, 1 lb
1 pkg spring roll wrappers
2 Tbsp water
1 Tbsp corn starch
lard or cooking oil for frying

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.

Naseera Naheed
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Overall, I thought these spring rolls were just okay. I wouldn't go out of my way to make them again.


Best statuses
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These spring rolls were a bit difficult to make. The wonton wrappers were very delicate and easy to tear.


Abdelouahed Mazini
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I found the filling to be a bit bland. I think I'll add some more spices next time.


chanda amjad
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These spring rolls were a bit too greasy for my taste.


Caleb Nierman
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I'm not a huge fan of crab rangoon, but these spring rolls were really good. The filling was flavorful and the wonton wrappers were crispy.


Shaylin Perils
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These spring rolls were easy to make and turned out great. I will definitely be making them again.


Liam Top
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I made these spring rolls for a potluck and they were a huge success. Everyone loved them!


Michael Sewell
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These spring rolls were delicious! The crab rangoon filling was creamy and flavorful, and the wonton wrappers were crispy and golden brown.


Raunak Jha
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I love crab rangoon, but I'm always looking for a healthier version. These spring rolls are a great alternative because they're baked instead of fried.


SAIFULLA VLOGS
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These crab rangoon spring rolls were a hit at my party! They were easy to make and so delicious. I will definitely be making them again.