Crab Rangoon and Egg Rolls!

Monday, February 18, 2013
When at the grocery store picking up some ingredients for a homemade sushi lunch for my friend, Sara H; I wondered upon some egg roll +wonton wrappers and had to get them.  I picked up some crab (imitation crap of course) and some cream cheese to stuff inside the wonton wrappers to make crab rangoon.  I grabbed some shredded cabbage and duck sauce for the egg rolls.

The night before my lunch date with Sara, I tackled the egg rolls.
I sautéed some of the cabbage, shredded carrots and red peppers with soy sauce and asian peanut sauce. 

I gently rolled the cabbage concoction in the egg roll wrappers; lightly damping the edges to seal.

I then heated some olive oil in a pan and lightly fried the egg rolls on each side.  (only about 20-30 seconds on each side) 

Next time I would take the time to add some shrimp. Either way these things were great!

{Sautéing some veggies}
{Laying out the egg roll wrappers}
{Filling}
{Wrapping it all up}
{Ready for the pan}

 {YUM!}

For the crab rangoon, I mixed together softened cream cheese, siracha and imitation crab.  After spraying a muffin tin, I laid down the wanton wrappers in in each tin.  I filled about a tablespoon of the filling into the wonton wrapper and baked at 350 degrees in the oven for about 17 minutes.

Sara and I made the mistake of trying one as soon as it came out of the oven and burnt our tongues.  I’d suggest waiting 5 minutes before trying one.  I know it will be tough to hold off! Boy are these good!

We dipped them in a duck sweet and sour sauce and devoured the whole batch.  I definitely will be making these suckers again!

{Crab + Cream Cheese Filling}
{Almost ready for the oven}
{So good!}
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