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To make a shrimp egg roll, the shrimp, vegetables, and any fresh herbs are usually stir fried. Once both shrimp and vegetables are cooked, any additional seasonings or sauces are usually mixed in. Then, the egg roll mixture can be spooned into the wrappers, and the wrappers folded closed. The edges of the wrappers are either brushed with water or beaten egg to allow them to seal tightly.Although hot mustard may be paired with shrimp egg rolls, sweet and sour sauce is most often suggested. Sweet and sour sauce can be bought premade or made from scratch. Chinese restaurants often automatically provide at least sweet and sour sauce when egg rolls are ordered. Spices are also usually included in a shrimp egg roll mixture. Salt and pepper are normally added. Garlic or garlic powder and ginger may also be included for extra flavoring. Soy sauce is sometimes added to the mixture as well. Less traditional versions may add more unusual ingredients, such as apple or cilantro. A shrimp egg roll is a type of Asian appetizer that consists of shrimp and shredded vegetables wrapped in a flour shell and deep fried. Found frequently on Chinese restaurant menus, shrimp egg rolls can also be homemade. They are usually served with sweet and sour or hot mustard dipping sauce.Either small or large shrimp can be used for a shrimp egg roll. Larger shrimp are generally chopped first, however, and even smaller shrimp may be cut depending on the desired consistency of the filling. Some versions may also include additional meats, such as chopped chicken breast, for more flavor variety. Although onions or scallions are also usually chopped if used, carrots and cabbage are normally grated or shredded. Bean sprouts are a frequent addition, and celery, water chestnuts, or red peppers may also be added.After the rolls are wrapped, they are deep fried, usually in vegetable or canola oil. A finished shrimp egg roll is golden brown and crunchy on the outside with a warm crisp filling. Rolls are normally drained on a paper towel before serving but are best when served hot. Dipping sauces usually accompany this appetizer.Wrappers are thin, usually square, pieces of light dough and are imperative for any shrimp egg roll recipe. Egg roll wrappers are often purchased premade at Asian markets or grocery stores, though wonton wrappers also can be used. Alternatively, the wrappers can be homemade.All rolls share a common ancestry in Chinese cuisine, which has a heavy influence in Southeast Asia. Different regional ingredients and preparation styles created many varieties in different countries that share little similarity besides their meat-and-veggies-inside-a-wrapper commonality. Here’s how to tell the difference, so you can stop wondering why those plantain-filled rolls at your Filipino spot continue to not look anything like an egg roll.

I’ve always loved the flavors of etouffee, which is why I’ve also created this chicken etouffee, as well as this crawfish pie, which is essentially filled with crawfish etouffee. You can typically buy crawfish tail meat without having to buy the whole crawfish. The only place I am able to buy it now (my favorite market closed down, sadly) is Walmart in the frozen seafood section. Thanks Helen! Yes they are pretty darn easy to make. What’s great about Amazon is there are actually options to buy fresh crawfish as well, but I haven’t tried it myself so didn’t want to include links for that.You can also freeze the egg rolls for use in the future. Flash freeze them (place directly on a baking sheet in the freezer for 3 hours), then store in an airtight freezer bag or container for up to one month.

Once the oil is heated to 350 degrees, add 4-5 egg rolls (being careful not to overcrowd the pan so the oil temperature doesn’t come down too much) and fry for about 2-3 minutes per side, until they are golden brown.Deliciously crisp outside with flavor packed filling, and served dipped in this Cajun remoulade sauce, these crawfish egg rolls hold a special place in my heart. The crispy crawfish egg rolls are made with a creamy, spicy crawfish and vegetable mixture (similar to etouffee), rolled in an egg roll wrapper then fried to a nice, crispy, golden brown. Served with my amazing Cajun remoulade sauce, these Cajun style egg rolls are absolute perfection. Went Here 8 This is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an amazon associate I earn from qualifying purchases.

Danielle – every time I see your photo, you remind me of my good friend Daniela! Too funny! These cajun egg rolls are like the love child of my two favorite cuisines! Thank you!So I figured, why not stuff it in an egg roll? I tried them baked and fried, and decided fried definitely was better. However, I did include some instructions for baking below if you prefer to do it that way.

Heat about 2 inches of oil over medium heat to 350F degrees in Dutch oven or high sided cast iron skillet. I prefer cast iron as the pot retains it’s heat better.

These rolls sound deliciously tasty, and a lot easier to make than you realise. Great idea to buy ingredients through Amazon, so handy if you find it difficult to source specific products.VERY SLOWLY pour in the fish broth, while whisking constantly, and bring to a simmer for 5 minutes. It’s key to pour slowly to avoid lumps from forming. Pour the crawfish mixture into the bowl and mix to combine. You can make your egg rolls right away, but the mixture is slightly easier to deal with if you refrigerate it for an hour or two. The filling reminds me of this crawfish etouffee I used to get at this little restaurant in downtown Dallas many years ago. I was so in love with that place, it was one of my first experiences with learning to enjoy food eating by yourself.I have been using this Tony Chacheres Creole seasoning for many years to season my Cajun dishes. It works great, but I have recently started making my own and have fallen in love with homemade versions. Make your own Cajun seasoning.

For the fish stock, you can use fish stock, shrimp stock, lobster stock, or any other seafood stock. You can also just use chicken stock if you’d prefer.

You can also order it online or buy fresh, whole crawfish during crawfish season (then you’ll have to shell the crawfish and remove the tail meat for this recipe).

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The most significant difference between an egg roll and a spring roll begins with an essential visual distinction. Small bubbles cover an egg roll’s surface, while a spring roll’s surface is perfectly smooth.

Micah Leal is a chef and recipe developer with more than 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. Micah Leal is an enthusiastic chef with a special interest in the food science and culinary histories that shape the recipes people make today. His reputation for making recipes accessible and thoughtfully teaching difficult kitchen techniques is informed by his experience as a pastry chef as well as his background as a high school teacher. He has also developed nearly 200 recipes for southernliving.com and Southern Living Magazine. The dough for egg rolls is made (as the name suggests) of flour and eggs, giving it a sturdier texture and making it more like fried pasta. Egg roll dough is a little thicker than spring rolls, and the entire roll is deep-fried after it’s filled and wrapped. The origin of the egg roll travels no further east than New York City. And no further back than the early 20th century. Even still, it’s become a definitive staple of American Chinese cuisine. The spring roll, however, has a much more complex and longstanding history in Asia. And then there’s the matter of the bite—at first chomp, an egg roll crunches and is a little chewy, while the outside of most spring rolls will shatter into several thin flecks of light and crispy dough as soon as your teeth crack the surface. Spring rolls are wrapped in flour or rice instead of dipped and fried in egg, which makes egg rolls crispier. As far as the difference in fillings, egg rolls are typically filled with cooked cabbage, some other vegetables, and pork, while spring rolls typically contain only cooked vegetables. But like any generalization for food so beloved worldwide, you’re sure to find exceptions if you look hard enough. 2. place the egg roll mixture across the bottom leaving a 1/4″ gap between the meat and the bottom edge of the wrapper. The filling should not go over the edges where we have folded up the triangle shape. This ensures a double wall of wrapper so the filling does not leak out into the fry oil and burn.

You can substitute ground turkey. You almost can’t tell the difference. My mom learned to make them from a Vietnamese woman when she lived on Wake Island in the late ‘ 70’s . Huy, do you make hot sauce to go with them?The difference between an egg roll and a spring roll is that egg rolls are often made with thicker wrappers and deep-fried, whereas spring rolls are made with thin rice paper wrappers that are not fried. To learn more about spring rolls vs. egg rolls, visit my post.

These Vietnamese egg rolls are made with pork, and nicely balanced out with veggies, mung bean thread, and mushrooms. And when you use the right wrappers they come out golden brown, and irresistibly crispy. The typical way to eat these is wrapped with green leaf lettuce, herbs and dipped into fish dipping sauce of course!1. Take a wrapper and place it so one corner points to you (so you’re looking at a diamond shape). Fold the bottom corner up 2/3 of the way towards the top

The rice paper version doesn’t brown as well, and takes an extra step of soaking before use. Even more importantly, they also do not stay crunchy as long as the wheat version. So, tossing tradition out the window, we’re going with wheat wrappers.This will help make the egg rolls more uniform and ensure you don’t run out of wrappers or filling. Once you get the hang of the recipe you can just use a certain size spoon and eyeball the portion for each wrap.

Hey Deane, these are valid points regarding it being “traditional.” This recipe is simply what I grew up eating alongside all the other homecooked Vietnamese foods, and I love it. Hey Dan! I just don’t like shrimp in my egg rolls. I haven’t done it, but I assume you can just pulse it in a blender if you want a paste. Although just chopping it roughly “shows off” the shrimp better. Thank you for sharing your mother’s egg rolls recipes. I am a foodie myself and always appreciate grandma’s or mom’s cooking, who doesn’t right? I am on a mission to explore and test out different egg rolls recipes to come up with the best one, kinda like the Vietnamese test kitchen…My twist on my recipe is to use 1/2 lb. ground pork and 1/2 lb. ground chicken, this is to “soften” the meat texture and add more flavor to the meat when using this combo.This combo is also good for those cooks want to reduce the amount of pork but don’t want to loose the flavor. Try this out and let me know what you think and until then have a good eat everyone and I am off to my next finding…I had some flashbacks when spotting these in the store. These were the same ones my parents restaurant used about 20 years ago! Let the package defrost a bit before separating the wrappers so you don’t tear them up.

Start by soaking your mung bean threads in warm tap water and your dried mushrooms in hot water. You can pop the tap water into the microwave to get it hotter. This will speed the absorption for the mushrooms. Soak for about 20-30 minutes or until soft and ready to cut.

Ah, appeasing the young eaters is always such a win. I’m glad you liked them Sarah, thank you! I know what ya mean about that love/hate relationship with fried foods–these somehow slip into the guilty-but-ok-lets-eat-em-anyway category.Hi Judy, even with the wheat-based wrappers experiment with a few brands if you can–it can change everything. Or just go for the Menlo ones. Good luck! 🙂

Vietnamese egg rolls are served with a side of pickles (đồ chua) in fish sauce (nước chấm). You can eat the egg rolls by themselves, or wrapped in lettuce and Vietnamese herbs too.Whether you call them spring rolls, egg rolls, chả giò or nem rán (the Northern Vietnamese term), these are delicious. These deep-fried goodies are traditionally made with rice paper sheets (bánh tráng), but are very commonly made with wheat-based wrappers. It’s likely because the wheat varieties are easier to work with.

It’s called an egg roll because the wrappers used to make egg rolls contain egg as one of the main ingredients, however, these days you can find many variations of egg rolls that don’t have eggs in the wrappers.

This recipe makes 25 rolls of the size pictured above. Take your pork mixture and split it into 5 even sections (use a scale for better accuracy). Then split each of those into 5 more even sections.

That’s kind of a bastardized version of the authentic Vietnamese Cha gio. It’s more like Chinese stuff. It’s edible but it’s way off the mark. You need to try the version that is wrapped with rice paper. Anything else is FAKE stuff.For the rice sheets, you have to soak them in warm water for a few seconds so they’re flexible. I actually haven’t pan fried these, but you would just need a few tablespoons of oil if you don’t want to deep fry.

Additionally, she readily and happily contributes large quantities of home-cooked food for family gatherings. One of the common requests are for chả giò (egg rolls)–the same recipe I’m going to share with you below.To do this, fry at 325°F for about 7 minutes or until just slightly browned. Then, store in the freezer in airtight containers or bags. To finish them, defrost in the fridge overnight and fry at 325°F until golden brown. The color on the wrapper may not get as golden brown with this method. Meanwhile, prep jícama and onion. We want both fairly small–you can use a shredder if you want. My mom was very proud to share a pro tip for crispy egg rolls that even her cook buddies didn’t know: we want to remove excess moisture from these water-heavy ingredients so the wrapper has a chance to get crunchy. Just squeeze the onion in your hands after its finely chopped. A LOT of water will come out. Add salt to the jícama and microwave it until it gets slightly soft (maybe 15-25 seconds), then squeeze to remove moisture too. You don’t need to rinse the salt out. Samantha, Menlo wrappers are made of wheat thus it has gluten and it is NOT gluten free. If anything has wheat then it has gluten. Even some of the other brands that are rice based, if you read the ingredients and it has wheat, then it has NOT gluten free.My mom is a great cook and a very generous person. Her keen sense of taste and relentless persistence allows her to fine-tune recipes until they’re worthy of sharing. It was mom and grandma’s cooking that made their home the gathering point for lunch and dinner multiple times a week.

Hey Paula! Let me try to help. Whether we deviate from the recipe with carrots or not, we should taste as often as we can, before the point of no return. For this recipe, after you have all the filling ingredients mixed and ready to wrap, take about 1 tsp of the raw meat mixture and microwave a bit of it and give it a taste. If you think it needs any more salt, pepper, or any other adjustments now would be the time to do it. These egg rolls are meant to be eaten with the dipping fish sauce that I link to in the recipe card–these are rarely eaten alone I would say. Hope that helps!Hey Sydney! Air fryers don’t really replace deep frying. If you deep fry first, then “air fry” to reheat you can drain some of the oil from the initial cooking. When our ingredients are done soaking, finely chop the mushrooms and cut bean threads into about 1-1.5″ pieces. Grab a large mixing bowl and add all the ingredients except the pork and jícama then mix well. This helps us get a more even distribution of the ingredients into the meat. Steamed twisted rolls, or hua juan is a simple breakfast dish with a light onion and savory taste. With a glass of soy milk and a bowl of plain rice congee, they make the perfect Chinese breakfast. No matter where in China you go to, people love them. Also, they’re simple to prepare, making them a great dish to whip up in one’s own kitchen.Steamed twisted rolls were originally seen as a staple food (like noodles or rice). After refinements and the introduction of ingenious preparation methods, they became a tea-time dim sum snack.

Steamed twisted rolls, known as hua juan in Chinese, stem from mantou. The dough is rolled up to resemble a flower bud, thus giving the dish the name hua juan, or “flower roll”.

There are many different kinds of steamed twisted rolls: sweet, savory, sesame-flavored, and more. In each kind, green onions are sprinkled in the dough, which is then folded up into a flower shape.These crawfish egg rolls are stuffed with Cajun favorites; crawfish, the Holy Trinity, and Tony Chachere’s. This fusion of flavor by Creole Seoul is sure to be an instant hit with your friends and family.

On the other hand, egg rolls have a thicker wrapper and are almost always deep-fried and they often include cabbage and meat fillings. The wrappers are thicker than spring rolls and sometimes have a bubbly exterior. These are the rolls you most typically find at Chinese American take out spots.

Lumpia was a direct influence from Chinese travelers in the Philippines during the 9th century. Lumpia Shanghai is just one version of these Filipino spring rolls because there are many versions that include fresh spring roll wrappers and dessert varieties.Many people assume egg rolls (most specifically egg roll wrappers) include egg, which is why it’s named so, but it often does not contain any egg whatsoever. If you’ve ever had Chinese food or any other Asian food, you’ve likely seen egg rolls or spring rolls. For a long time, I was unaware that these two rolls were NOT interchangeable and that they were different dishes. Some varieties of summer rolls are gỏi cuốn w/ peanut dipping sauce (shrimp spring rolls) and bò bía (made with Chinese sausage and eggs). These days, I have also seen new types of fresh spring rolls that include fruit as a dessert!Depending on the region you will find deep-fried spring rolls like Filipino lumpia shanghai, Malayasian popiah, or Vietnamese (chả giò). Since the wrappers for spring rolls are typically thinner, they can have a light crunchy texture on the outside.

These days you can find spring rolls at dim sum restaurants, Vietnamese restaurants, and even Filipino parties. One of the most popular fillings is minced pork and vegetables like carrots and onions. Spring rolls also come in many dessert varieties. For example, in the Philippines, they have turon, which is a deep-fried spring roll with saba banana and jackfruit and a caramel drizzle over the top. One of my favorite spring roll wrappers to use for deep frying spring rolls is Spring Home. You can find this brand at your local Asian grocery store in the freezer aisle, like 99 Ranch or online. If you have some free time on your hands, you also can make homemade spring roll wrappers. Egg rolls are a modern culinary invention and were originally influenced by Chinese spring rolls. It’s been said that egg rolls are a 20th century Americanized version of spring rolls and are now a staple in many Chinese American restaurants. If you’ve ever had deep-fried rolls at Panda Express, you’ve most likely had egg rolls.

Another version of spring rolls is summer rolls (also called Vietnamese spring rolls). These rolls typically have a wrapper made of rice flour. The wrappers come dried and need to be dipped into warm water for a couple of seconds. The water softens the rice paper enough so it becomes moldable and slightly sticky enough to wrap around fresh ingredients like a variety of herbs, cooked shrimp, and rice noodles.

The origin of spring rolls is thought to have been from mainland China (during the Jin Dynasty 266 to 420 CE), where they rolled seasonal spring vegetables in a pancake-like wrapper to celebrate the Spring Festival.Spring rolls are a dish that has two main parts: a thin wrapper (typically made of wheat or rice) and fillings (that could be any combination of meat and vegetables); The fillings are rolled in the wrapper and come in cylindrical forms with various thicknesses.

It’s been thought egg rolls were influenced by a specific called Dan Gun or simply “egg roll” recipe from the Chinese American Cookbook. This dish was basically an omelet that was wrapped around bean sprouts, chicken, and ham–making it an actual egg roll.

These days, egg rolls rarely are made with eggs either in the wrappers or as a filling. Instead, the thicker wrappers are typically made of wheat flour, salt, and water. When you deep-fry these wrappers, they will have a bubbly exterior. You can typically find these packed fresh in the refrigerated aisle at your local Asian grocery store.Like egg rolls, you can also fry spring rolls. One of the most popular deep-fried spring rolls are the ones you can find at dim sum, these are filled with ground pork, shredded carrots, bean sprouts, and served with a dipping sauce.

In the last step, add the sautéd peppers and onion, and then dump in the cracker crumbs. Stir everything together one last time to make sure the ingredients are fully incorporated.Once the crab cake egg rolls are ready for frying, heat neutral cooking oil like vegetable or canola in a deep fryer to 350 F. Fry the egg rolls, in batches, for 5 minutes, or until golden brown all over.

If you can’t find egg roll wrappers, one really great alternative is to make fritters. We really like this Crispy Corn and Crab Fritter recipe from West Coast Kitchen Garden. You can modify it by adding crawfish or shrimp or keep it the same. The corn and crab fritter recipe also includes a spicy mayo sauce but it’s a little different from our own because it uses a little wasabi and sriracha! It’s so good.I love the flavor in these egg rolls and loaded mine up with extra crab since we couldn’t find much crawfish in season here. Still delicious and I can’t wait to make them again during crawfish season!Now that the crab cake egg roll filling is complete, it’s time to wrap the egg rolls. What you’ll need is an egg, a small bowl, a cutting board or other clean, flat work surface to roll the egg rolls, and a sheet pan lined with parchment paper to set the egg rolls once you’ve rolled them up.

These crab, shrimp, and crawfish egg rolls were so freaking good! I ate them with and without the spicy mayo and I can say they are amazing either way. I’ll be making these a LOT in the weeks to come.Some people call these crab cake egg rolls, but they’re also made with crawfish and shrimp. Honestly, we just call them amazing! They have the same texture as the inside of a crab cake, but a crispy, crunchy outer layer from the egg roll wrapper. In this post we go over everything you need to know to make this recipe perfectly!

If you want these Crab Cake Egg Rolls to be made with only crab, you can leave out the crawfish and the shrimp. Replace the crawfish and shrimp with 1 pound of crab meat. Therefore, you will need a total of 2 pounds of crab.

Tips: The long list of ingredients may seem intimidating, but this recipe only requires 15 minutes of prep time! If you’re short on time or want to cut corners, you can absolutely buy pre-chopped bell peppers and onions. The spicy mayo sauce can also be made a day ahead, but it’s so easy that we whipped it up while the egg roll filling was chilling in the fridge.These egg rolls are similar to crab cakes, especially with the Old Bay seasoning. However, the blue crab egg roll filling is also paired with crawfish and shrimp. So, I guess they’re crawfish, shrimp, and crab cake egg rolls?!

Now that we live in Maryland, we are all about blue crab and Old Bay seasoning! For this recipe, we combined our love of crab cakes with Louisiana crawfish and gulf shrimp. These egg rolls are not spicy, but you can serve it with a side of our spicy mayo sauce for an extra kick of flavor.If you don’t have a deep fryer, you can also use a frying pan. Simply heat 2 tablespoons of oil in a large skillet and cook the egg rolls, making sure to turn them every couple minutes, until the wrapper is golden brown and crispy.

If you decide to store your crawfish egg rolls for a future use, be sure to lightly flour the wrapper. Once the egg rolls are fried, you can store them in the refrigerator for up to four days. They can be reheated in the oven at 350 degrees F for about 20 minutes. These rolls are a perfect appetizer for your next get-together.Depending on the type of seafood you use, you’ll want to add a couple of tbsp of Old Bay seasoning. You can also add cayenne pepper if you’re feeling adventurous.

If you are looking to make crawfish egg rolls for your next party or get together, you can easily find a recipe that you can store for later. There are two options for making them: crispy and stuffed.To roll the crawfish egg rolls, you need to brush the egg onto the wrapper. Place the filling on the left and right sides of the wrapper. Fold the bottom corner over the filling, then fold the left side over to the center. Repeat this step until all of the filling has been used. When you’ve finished rolling, use the egg wash on the opposite corner of the wrapper.

In fact, egg roll has become so popular in the United States that it’s a common appetizer at many Chinese American restaurants. There are many variations on the recipe, but it’s generally a mixture of cooked vegetables and meat wrapped in a wheat flour wrapper and deep fried. For a more authentic egg roll experience, you should use a traditional Chinese recipe.Upon removing the egg rolls from the skillet, you should set them on a wire rack over paper towels. Let the rolls cool for about 10 minutes. Afterward, you can place them on a plate. They should be served with a Mae Ploy sweet chili sauce.

Once you’ve made the mixture, you can store it in a covered container in the refrigerator. It can be used for up to three days. However, it is best to make it the day you plan to serve it, so the flavor can develop.Whether you choose the crispy or stuffed version, you will need to use a frying pan or skillet. You will need to heat the oil to 350 degrees F. Be sure to add onions, celery, carrots, garlic, and sesame seeds to the oil. This recipe will make about 3-4 rolls.To make the stuffed version, you need to first prepare the seafood mixture and then add the egg roll wrappers. It is recommended that you make the filling a day or two in advance and store it in an airtight container. The wrappers should be fried until they are golden and crisp.

Then, place the crawfish tails in a large skillet or sauce pan. Heat the oil to 375 degrees. Cook the crawfish for about 2 minutes, then turn off the heat. Allow the crawfish to cool in the hot pan.After the egg rolls are cooked, you can pour the remaining crawfish mixture over them. You can also omit the sriracha sauce if you prefer a more mild taste.To make these crispy crawfish egg rolls, begin by sauteing crawfish tails in a hot pan with a little olive oil. Season the tails with pepper and salt. Once cooked, drain and place in a mixing bowl. Add garlic, onion, and sesame seeds. Continue to season the crawfish until you’re satisfied with the amount of flavor.Crab cake egg rolls are a food trend that’s sweeping social media. They’ve racked up thousands of likes and shares. They’ve even been featured in the Baltimore Sun. But who exactly invented the egg roll?The key to making these delicious, crisp-on-the-outside, soft-on-the-inside treats is to assemble them properly. You can do this by following these simple steps.

Crawfish egg rolls are a delicious recipe that is often served during New Orleans Mardi Gras celebrations. They are a classic dish that everyone loves and can be easily prepared. You can use this easy recipe to serve as an appetizer or as a side dish.

Next, combine the lump crab meat with the other ingredients, making sure to form it into balls. Place the mixture on a work surface and press it together. To keep the mixture from leaking out, place a damp paper towel over the top.Originally, an egg roll was made by combining a filling of egg dough and other ingredients. The recipe can be found in Henry Low’s Cook at Home in Chinese cookbook, published in 1938. Crawfish egg rolls can be made in about 15 minutes. This is not a complicated recipe, but it does require close cooking. Make sure to use good quality crab meat. A bad quality crab meat will taste overpowering. Also, you will need to use fresh shrimp. For an alternative, you can also use pre-cooked shrimp. You can assemble the rolls ahead of time. Just be sure to keep the filling at a manageable size. Alternatively, you can freeze the mixture and bake them at a later date.One of the first documented references to an egg roll was in the Brooklyn Daily Eagle, which published an article on May 14, 1934. The interior of an egg roll included shredded roast pork, gourmet powder, and salt.If you’re looking for a quick appetizer to serve at your next party or get-together, crab egg rolls are a great option. They’re versatile enough to fit any occasion and are a great way to impress your guests.

First, take a wonton wrapper and put 3 tablespoons of crab mixture in the middle. Next, fold the bottom corner over the filling and tuck the bottom corner under the seafood. Make sure to leave a little space at the end so you can fold it back over the other side.Egg rolls are similar to Chinese spring rolls. The difference is in the wrapper, which is typically made of wheat flour. It has a thicker surface than spring rolls. This makes it possible to fry the egg rolls and achieve a crispy exterior.

Once you have assembled the crab egg roll, place it on a clean, paper-towel-lined plate and garnish it with green onions. Serve with your favorite dipping sauce. These appetizers are a great choice for a game day or a special dinner.