Description
Delicious homemade crab egg rolls perfect for any occasion.
Ingredients
Scale
- 1 pound lump crab meat
- 1 cup coleslaw mix
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup mayonnaise
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 12 egg roll wrappers
- Oil for frying
Instructions
- In a large bowl, combine the lump crab meat, coleslaw mix, green onions, garlic, Worcestershire sauce, Dijon mustard, mayonnaise, Old Bay seasoning, black pepper, and cayenne pepper. Gently mix until all ingredients are incorporated.
- Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about two tablespoons of the crab mixture near the corner.
- Fold the corner over the filling, then tuck the sides in and roll away from you, forming a tight roll. Seal the top edge with a bit of water.
- Continue this process until all the filling is used, placing finished rolls on a baking sheet.
- In a deep skillet or fryer, heat oil to 375°F (190°C). You’ll need enough oil for deep frying.
- Carefully place 3-4 egg rolls in the hot oil. Fry until golden brown and crispy, about 3–4 minutes, turning occasionally to ensure even cooking.
- Once golden, remove the egg rolls from the oil and drain on a paper towel-lined plate.
- Allow the egg rolls to cool for a few minutes before serving.
Notes
- Serve with your favorite dipping sauce.
- These egg rolls can be frozen before frying for later use.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg