Crab Egg Rolls
Crispy, golden, and bursting with flavor, these Crab Egg Rolls are the perfect fusion of fresh seafood and crunchy vegetables wrapped in a delicate, flaky shell. Featuring tender lump crab meat paired with shredded cabbage, carrots, and green onions, the filling is expertly seasoned with soy sauce, sesame oil, garlic, and ginger for a savory punch. Wrapped and fried to perfection, these addictive egg rolls are perfect for party appetizers, game-day snacks, or any occasion that calls for an impressive bite. Quick to whip up with just 20 minutes of prep time, they’re served best with a dipping sauce like sweet chili or soy for an irresistible combination of flavors. Whether you’re craving seafood or a crispy indulgence, these crab egg rolls are sure to be a hit!
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Recipe Information
Ingredients
- 8 oz Lump crab meat
- 1 cup Shredded cabbage
- 1 cup Shredded carrots
- 2 stalks Green onions
- 1 tbsp Soy sauce
- 1 tsp Sesame oil
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 12 Egg roll wrappers
- 1 Egg, beaten
- 3 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the lump crab meat, shredded cabbage, shredded carrots, and diced green onions.
Add soy sauce, sesame oil, minced garlic, and grated ginger to the bowl. Mix well to evenly incorporate the seasonings into the filling.
Lay an egg roll wrapper on a clean work surface, with one corner pointing toward you like a diamond.
Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper, shaping it into a compact line toward the corner closest to you.
Fold the corner closest to you over the filling, tucking it under gently. Fold in the left and right corners toward the center, like an envelope.
Roll the wrapper away from you, sealing the final edge with a small brush of beaten egg to keep the egg roll closed.
Repeat the process with the remaining wrappers and filling.
Heat the vegetable oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C).
Fry the egg rolls in batches, about 2-3 at a time, for 3-4 minutes or until golden brown and crispy.
Remove the egg rolls from the oil and drain them on a plate lined with paper towels.
Serve warm with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
Nutrition Facts
Calories |
7267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 737.4 g | 945% | |
| Saturated Fat | 105.4 g | 527% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 3045 mg | 132% | |
| Total Carbohydrate | 163.6 g | 59% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 8.3 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 299 mg | 23% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1414 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
