Crispy Crab Cake Egg Rolls

🦀 Crispy Crab Cake Egg Rolls
Ingredients:
8–10 egg roll wrappers
8 oz crab meat (lump or imitation works too)
1 cup cream cheese, softened
½ cup mayonnaise
½ cup shredded mozzarella or Monterey Jack cheese
2 green onions, finely chopped
1 small red bell pepper, finely diced
1 tsp Old Bay seasoning (or paprika + garlic powder)
1 tsp Worcestershire sauce
½ tsp lemon juice
Salt & pepper, to taste
1 egg (for sealing wrappers)
Oil, for frying

Optional dipping sauce:
½ cup mayonnaise
2 tbsp sweet chili sauce (or sriracha for heat)
1 tsp lemon juice


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Instructions:
1. Make the filling:
In a mixing bowl, combine cream cheese, mayo, shredded cheese, green onion, bell pepper, Old Bay, Worcestershire, lemon juice, salt, and pepper. Gently fold in the crab meat.

2. Prepare the rolls:
Lay out an egg roll wrapper in a diamond shape.
Place 2–3 tablespoons of filling in the center.
Fold the bottom corner over the filling, then fold in the sides, and roll up tightly.
Brush the top corner with beaten egg to seal.


3. Fry until golden:
Heat 2 inches of oil in a pan to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes, turning until golden and crispy. Drain on paper towels.

4. Serve:
Mix the dipping sauce ingredients. Serve egg rolls hot with sauce on the side.



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👉 These also work in the air fryer: spray with oil and cook at 375°F for 8–10 minutes, flipping halfway, until golden.