Crab Rangoon Eggrolls inspired by @kingcooksofficial
Football season calls for bold flavors and crowd-pleasing bites. Our Founder & CEO brings a Beauvais twist to a viral recipe — Crab Rangoon Eggrolls inspired by @kingcooksofficial. Crispy, creamy, and made for sharing, this appetizer is destined to become your NFL season MVP.
Ingredients
10-12 egg roll wrappers (BM Editor Note: We used spring rolls wrappers since egg roll wrappers were not available near us.)
Canola oil for frying (BM Editor Note: Coconut Oil works as well, just make sure that you pour a generous amount to avoid the eggrolls sticking to the bottom of the pan/pot.)
Crab Rangoon Filling
16 oz cream cheese
8 oz surimi seafood imitation crab chopped
2 1/2 cups mozzarella cheese shredded
1/4 cup green onion chopped
2 tbsp parsley chopped
1 tsp onion powder
1 tsp garlic minced or powder
1 tsp sugar
1/2 tsp salt
Creamy Sweet Chili Sauce
1 cup sweet chili sauce
1/4 cups mayo (BM Editor Note: We used Avocado Mayo)
Egg Wash
1 large egg
1 tbsp water
Instructions
In a bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.
Whisk together all ingredients listed under “Egg Wash” and set aside.
In a large bowl add all ingredients listed under “Crab Rangoon Filling” and mix until thoroughly combined.
Stack two egg roll wrapper on a flat surface. Add a few tablespoons of the crab rangoon filling to the center. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners to the center. Roll tightly toward the top corner, sealing the edge. Repeat until all the filling is used.
(BM Editor’s Note: The wrappers were circular, so we cut them into squares. Traditionally, you can wet the wrappers with water, if you do not want to use the egg wash).
Heat a pot of canola oil to 350°F.
(BM Editor’s Note: If you do not have a thermometer, use the Medium-High heat setting on the stovetop).
2. Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate or cooling rack.
Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil, making sure all sides are coated. Arrange the egg rolls in a single layer in the air fryer basket, leaving space between each one. Cook for 8–10 minutes, turning halfway through, until golden brown and crispy.
Baking Instructions
Preheat the oven to 400°F. Place the egg rolls on a parchment-lined baking sheet. Lightly brush or spray with canola oil to help them crisp up. Bake for 18–20 minutes, flipping halfway through, until golden brown and heated through.
Serve hot with a side of lemon wedges and the homemade remoulade sauce.
All recipe credit to @kingcooksofficial on Instagram.
