Baked Crab Rangoon Egg Rolls

Enjoy the flavor of crab rangoon at home in a fun egg roll package, easily crisped in the oven! They are fun to make and perfect for parties. 

     We hardly ever go out to eat.  If we do, it is usually somebody's birthday.  We almost NEVER order in.  Really almost never.  My husband orders a pizza a handful of times a year.  Usually when I am out of town or the guys are in the garage and need something to eat.  Last time I ordered in was a little over 3 years ago.  (See, almost never!)

       But there is something about crab rangoon that tempt me.  Thinking about getting a takeout container of stir-fry, rice and steaming hot crab rangoon is making it tempting. Luckily we don't have to wait for delivery to get the flavor!

     We have made crab rangoon in wonton wrappers in a variety of shapes before, but I really love these egg roll shaped ones.  They are easier to eat, don't have the overly crispy edges that other folds can get and are easy to make.  I tend to avoid frying, but that doesn't stop me either.  These crisp up nicely in the oven and give way to a soft interior.  Grab and little sweet and sour sauce and you're in business!

    So here is a little something to ring in the Chinese New Year or a fun appetizer for a party! They are a tasty little snack that comes as close to the yummy ones you can order without the fryer.  So grab yourself a pack of egg roll wrappers and get to work!

Yield: 15 Egg RollsAuthor: Cooking With Carlee

Baked Crab Rangoon Egg Rolls

Enjoy the flavor of crab rangoon at home in a fun egg roll package, easily crisped in the oven! They are fun to make and perfect for parties.

prep time: 20 MINScook time: 18 MINStotal time: 38 mins

ingredients:

• 5 ounces imitation crab meat (or feel free to use the real thing!)
• 6 oz cream cheese, softened
• 1 tsp garlic powder
• 1 green onion, thinly sliced
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/8 tsp ground ginger
• dash lemon juice
• 12 egg roll wrappers
• Cooking spray

instructions

1. Stir together cream cheese and spices until completely mixed.
2. Fold in green onions and crab meat.
3. Place about 2 tablespoons of filling on an egg roll wrapper. 
4. Roll over the edge.
5. Fold in the sides
6. Dip a finger in some water and wet the edge of the wrapper to seal.  
7. Place seam side down on a greased baking sheet.
8. Once all egg rolls are ready, spray them all with a light coating of cooking spray.
9. Bake in a 425 F oven for 10 minutes, flip then cook another 8 minutes.  Be careful, they are hot!

http://www.cookingwithcarlee.com/2015/02/baked-crab-ragoon-egg-rolls.html

Copyright: Cooking With Carlee 2017

Created using The Recipes Generator

Enjoy crab rangoon egg rolls and MiMi's pork fried rice!

Shared at the Weekend Potluck and Meal Plan Monday