Crab Rangoon Eirollen knusprig (Druckversion)
Außen knusprig, innen cremig – zarte Krabben treffen auf Frischkäse in köstlichen Eirollen.
# Zutaten:
→ Filling
01 -
450 g cream cheese, softened
02 -
15–30 ml Worcestershire sauce, to taste
03 -
1 teaspoon garlic powder
04 -
0.5 teaspoon onion powder
05 -
3 spring onions, finely chopped
06 -
225 g fresh cooked crab meat, shredded
→ Assembly & Frying
07 -
8–10 egg roll wrappers
08 -
vegetable oil, for deep frying
09 -
water, for sealing wrappers
# Zubereitungsschritte:
01 -
Combine softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped spring onions in a food processor. Pulse until well mixed, then fold in shredded crab meat by hand until evenly incorporated.
02 -
Place an egg roll wrapper on a clean surface with a corner facing you. Spoon approximately 45 g of filling into the center, shaping it into a short horizontal mound. Fold the nearest corner over the filling, tucking it under gently. Fold in the sides, then roll up tightly. Moisten the remaining corner with water to seal.
03 -
Heat vegetable oil in a heavy pot or pan to 190°C. Fry egg rolls in small batches (2–3 at a time) for 1–2 minutes until golden brown. Allow oil to return to temperature between batches. Drain fried rolls on paper towels.
04 -
Serve the egg rolls hot immediately after frying. Enjoy as a snack or appetizer.
# Hinweise:
01 -
Adjust Worcestershire sauce to control the level of umami and heat to your preference.
02 -
For a lighter version, bake the assembled egg rolls in a preheated oven instead of frying.