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.
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Paul Mcleod
[email protected]These spring rolls were a bit bland for my taste. I think I would add some more spices next time.
devonte harris
[email protected]I followed the recipe exactly and the spring rolls turned out perfectly. They were a hit at my party and I will definitely be making them again.
vibrant Tega
[email protected]These spring rolls were a bit tricky to make, but they were worth the effort. They were crispy, flavorful, and disappeared quickly at my party.
yeeterthejit
[email protected]I'm not a fan of seafood, but I really enjoyed these spring rolls. The filling was creamy and flavorful, and the wonton wrappers were crispy and golden brown.
Obaid Alboloshi
[email protected]These spring rolls were amazing! I made them for a potluck and they were gone in minutes. Everyone loved them.
Habibbo Bochrb
[email protected]I'm a huge fan of crab rangoon, so I was excited to try this recipe. The spring rolls were good, but they didn't quite live up to my expectations. The filling was a bit too dry and the wonton wrappers were a bit too thick.
Fatboi music
[email protected]These spring rolls were a bit bland for my taste. I think I would add some more spices next time.
Rizwan Kasmani
[email protected]I followed the recipe exactly and the spring rolls turned out perfectly. They were crispy on the outside and creamy on the inside. I will definitely be making these again.
Shahidul islam (Shebu)
[email protected]These crab rangoon spring rolls were a bit more work than I expected, but they were definitely worth it. The end result was a crispy, flavorful appetizer that everyone loved.
Lauren V
[email protected]I'm not a big fan of crab, but these spring rolls were delicious! The filling was creamy and flavorful, and the wonton wrappers were crispy and golden brown.
Yonela Nonjuzana
[email protected]These crab rangoon spring rolls were a hit at my party! They were so easy to make and everyone loved them.