Crab Cake Savor Rolls (Print Version)
Creamy crab loaded in crispy wrappers, fried until crunchy and golden—everyone’s favorite treat for sharing.
# Ingredients:
→ Filling
01 -
2.5 ml paprika
02 -
2.5 ml garlic powder
03 -
5 ml Dijon mustard
04 -
5 ml Worcestershire sauce
05 -
30 g gluten-free breadcrumbs
06 -
30 g green onions, finely chopped
07 -
120 g cream cheese
08 -
240 g crab meat
→ Assembly & Frying
09 -
Neutral oil for deep frying
10 -
10 gluten-free egg roll wrappers
# Steps:
01 -
Pour enough oil into your deep pan so the egg rolls can swim in it. Warm it up on medium heat until it hits 180°C.
02 -
Toss together your crab meat, cream cheese, breadcrumbs, green onions, dijon, worcestershire, garlic powder, and paprika in a big bowl. Stir it all up till it’s an even mix.
03 -
Set a wrapper flat on your counter. Drop some crab mix in the middle. Fold the bottom part over, fold in the sides, then roll it up snug. Dab a little water to close the end tight.
04 -
Drop your wrapped egg rolls into the hot oil. Flip them every now and then. When all sides are crispy and golden—about 3 to 4 minutes—they’re done.
05 -
Move the fried egg rolls onto some paper towels. That’ll catch extra oil. Eat them while they’re still warm.
# Notes:
01 -
Try dunking these in any dip you like for extra flavor.
02 -
Seal leftovers in a container and stick them in the fridge for two days max.