Crab Rangoon Egg Rolls

Written By Mia Steinfeld

Crispy, golden, and packed with a creamy crab filling, these gluten-free crab Rangoons deliver everything you love about takeout right from your own kitchen. Fried until perfectly crunchy and served with sweet chili sauce. Absolutely insane.

Ingredients

  • 12 gluten-free wonton wrappers (Gluten Free Easy)

  • 8 oz cream cheese, softened

  • 4 oz lump crab meat, drained

  • 2 green onions, finely sliced

  • 1 tsp Worcestershire sauce (GF)

  • ½ tsp garlic powder

  • ¼ tsp salt

  • ¼ tsp black pepper

  • Oil spray

Directions

  • In a medium bowl, combine the cream cheese, crab meat, green onions, Worcestershire sauce, garlic powder, salt, and pepper until well mixed.

  • Place about 1 tablespoon of filling in the center of each gluten-free wonton wrapper.

  • Lightly wet the edges of the wrapper with water, then fold and seal tightly, pressing out any air pockets. Repeat with the remaining wrappers and filling.

  • Fill a heavy-bottomed pot with 2–3 inches of oil and heat to 350°F.

  • Working in batches, carefully lower 3–4 rangoons into the hot oil. Fry for 2–3 minutes, turning occasionally, until golden brown and crispy on all sides.

  • Transfer the cooked rangoons to a wire rack or paper towel-lined plate to drain excess oil.

  • Serve immediately with sweet chili sauce and enjoy while hot and crispy.

Enjoy!

PREP TIME: 20 MIN
COOK TIME: 12 MIN
TOTAL TIME: 32 MIN

Mia Steinfeld
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