Description
Mini crab egg rolls are crisp, cheesy, and packed with seafood flavor. They're ready in under an hour and make a fun, crowd-pleasing party appetizer that disappears fast!
Ingredients
- 4 ounces cream cheese
- 2 ounces (½ cup) white cheddar cheese, shredded
- 1 ounce (⅓ cup) parmesan cheese, shredded
- 57 grams (¼ cup) Greek yogurt
- 1 Tablespoon chopped green onion
- 1/2 pound crab meat
- 30-36 wonton wrappers
- Oil for frying (vegetable oil, peanut oil, canola oil all work)
Instructions
MIX THE FILLING
- Add cream cheese, shredded white cheddar cheese, parmesan cheese, and Greek yogurt to a mixing bowl and mix until well combined and smooth. We use a hand mixer for this step to ensure a well mixed, smooth consistency, but you can do this by hand with a heavy duty spoon.
- Add chopped green onion and crab meat to the bowl and fold in with a spoon until well combined. The crab can be in small pieces but you don’t want a smooth mixture.
ROLL THE EGG ROLLS
- Put a small bowl with some room temperature water on your work space. Place 1-2 wonton wrappers flat with a corner point facing you. Keep remaining wonton wrappers lightly covered until ready for them.
- Place 2-3 teaspoons of crab-cheese mixture in the middle of the wonton wrapper near one end.
- Dip your finger in the bowl of water and lightly wet the sides of the wonton wrapper.
- Fold the corner facing you over the filling and gently pull the wrapper over the filling so it is nice and snug. Fold the left and right corners towards the middle over the top of the wrapper. The corners should almost touch.
- Gently roll the wrapper away from you towards the other corner making sure the edges are all sealed.
- Set aside and cover with a cloth while you finish rolling the other mini egg rolls.
FRYING MINI EGG ROLLS
- Heat 2-3 inches of frying oil (we used vegetable oil, but you can also use peanut oil, canola oil, or corn oil) in a deep pan on medium-high heat. The temperature of the oil should be between 350°F and 400°F. See post for more information.
- Carefully place 5-6 mini egg rolls into the hot oil. The number you can fry at once will depend on the size of your pan. Don't crowd them, leave plenty of room for them to be moved and rolled around. Use a slotted spoon to prevent the hot oil from splashing on your hands.
- Fry the egg rolls for 5-9 minutes turning frequently until they are golden brown all over.
- Remove the mini egg rolls from the oil and let them drain on a wire rack or paper towel lined sheet pan. If serving right away, transfer to a 250°F oven to keep warm while you fry the remaining egg rolls.
- Bring the oil back up to temperature and repeat until all of the egg rolls are fried.
- Serve warm.
Notes
Serve on their own or with a sweet chili sauce, remoulade sauce, or ginger lime sauce.
Oil temperature matters. Aim for 350°F to 400°F for best results. A thermometer is the most accurate way to check, but a wooden spoon will work in a pinch: dip the end into the oil - if bubbles form around it, the oil is ready. No bubbles means it needs to heat more. If the oil is too hot, the wrappers will brown before the cheese melts, and the overlapping spots may stay raw. If it's not hot enough, the egg rolls take longer to crisp up and end up absorbing too much oil - hello, greasy egg rolls. Let the oil come back up to temperature between batches by reheating it for a minute or so.
Keep the fried egg rolls warm in a 250°F oven while frying remaining egg rolls.
Make ahead. These mini egg rolls are always best when rolled, fried, and eaten in the same day. However, they'll keep for a couple of days in the fridge.
• Uncooked - Assemble the egg rolls 1-2 days in advance and store them in a paper-towel-lined airtight container in the fridge. Bring to room temperature while the oil heats, then fry and serve warm. If stacking uncooked egg rolls, add a layer of parchment or a clean towel between layers to keep egg rolls from sticking together.
• Fried - Keep cooked egg rolls in a paper-towel-lined airtight container in the fridge for up to 3 days. Reheat in a 425°F oven for 8-12 minutes, or until heated through.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 124
- Sugar: 0.2 g
- Sodium: 236.7 mg
- Fat: 3.9 g
- Carbohydrates: 16.8 g
- Protein: 5.1 g
- Cholesterol: 12.3 mg
