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Crab Rangoon Egg Rolls Sids Style

Crab Rangoon Egg Rolls Sids Style

These easy to whip up delicacies are the ultimate appetizer. Perfect for holiday parties and shindigs with an extra large helping of the best part of the crab.

Ready in: 20 minutes

Serves: 4

Complexity: very-easy

kcal: 202

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500 g cream cheese, softened
1 tsp garlic powder
½ tsp onion powder
3 spring onions, chopped
1310 g fresh white cooked crabmeat, flaked or diced
8–10 egg roll wrappers
peanut oil for frying


In a food processor, pulse cream cheese, SIDS HOT WORCESTER SAUCE, garlic powder, onion powder and spring onions several times until mixed. Stir in crab meat.
Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the centre of each wrapper making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it is like fish 'n' chips in newspaper).
Heat oil in heavy stockpot or saucepan to 190°C. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.