Baked Crab Rangoon Egg Rolls
If you enjoy crab rangoon, you are going to love these egg rolls. They are easy to make and the oven does the work of crisping them up, so there is no hot oil or frying involved!
Servings: 12 Servings
Ingredients
- 5 ounces imitation crab meat
- 8 ounces cream cheese softened
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ⅛ teaspoon ground ginger
- 1 teaspoon lemon juice
- 12 egg roll wrappers
- Cooking spray
Instructions
- Stir together cream cheese and spices until completely mixed.
- Chop crab meat finely then fold into cream cheese.
- Place about 2 tablespoons of filling on an egg roll wrapper.
- Roll over the edge.
- Fold in the sides
- Dip a finger in some water and wet the edge of the wrapper to seal.
- Place seam side down on a greased baking sheet.
- Once all egg rolls are ready, spray them all with a light coating of cooking spray.
- Bake in a 425°F oven for 10 minutes, flip then cook another 8 minutes. Be careful, they are hot!
Nutrition
Serving: 1egg roll | Calories: 117kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 304mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg
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