Crab rangoon is having a moment and these egg rolls prove why! Crispy on the outside, rich and creamy on the inside, and packed with melty Youngsters Peppadew® Gouda, they bring just the right balance of savory and subtly sweet. The Peppadews add a bright, tangy pop that cuts through the richness and keeps you coming back for another bite.
INGREDIENTS:
- 4 oz flake-style imitation crab, roughly chopped (or real crab if you prefer)
- 4 oz Artikaas Youngsters Peppadew Gouda, grated
- 4 oz cream cheese, room temperature
- ¼ tsp garlic powder
- 6 egg roll wrappers
- Canola or vegetable oil
- Sweet chili sauce for serving
HOW TO MAKE IT:
- In a bowl, combine the imitation crab, grated Youngsters Peppadew Gouda, cream cheese, garlic powder, and a pinch of salt. Mix until well combined.
- Lay an egg roll wrapper on a clean surface in a diamond shape (one corner pointing toward you). Place about 3 tbsp of filling in the center.
- Lightly wet the edges of the wrapper with water. Fold the bottom corner up over the filling and tuck it slightly underneath. Fold in the left and right corners toward the center, then roll tightly away from you to seal.
- Heat 1 inch of oil in a deep skillet to 350°F. Once the temperature is reached, carefully place 2–3 egg rolls into the oil, maintaining a temperature between 335°F and 355°F. Flip after 2–3 minutes, once the bottom is golden brown, and cook for an additional 2–3 minutes on the other side.
- Once cooked, remove and drain on a wire rack or a paper towel–lined plate. Enjoy dipped in sweet chili sauce!
