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# **Baked Crab Rangoon Egg Rolls: A Crispy, Creamy Twist on a Classic Favorite**
Who doesn’t love a good Crab Rangoon? The crispy, golden exterior filled with a creamy, flavorful mixture of crab, cream cheese, and seasonings is a classic favorite. But what if we told you there’s a way to elevate this appetizer into something even more exciting? Introducing **Baked Crab Rangoon Egg Rolls**! These bite-sized delights combine the flavors of Crab Rangoon with the crispy crunch of egg rolls for an irresistible snack or appetizer that’s baked, not fried, for a healthier twist.
These Baked Crab Rangoon Egg Rolls are easy to make, full of flavor, and perfect for parties, gatherings, or a fun weeknight treat. Here’s how to bring these crispy, creamy egg rolls to life!
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## **Ingredients**
### **For the Crab Rangoon Filling:**
– 8 oz cream cheese, softened
– 1/2 cup cooked crab meat (or imitation crab, chopped)
– 2 green onions, finely chopped
– 1 tablespoon soy sauce
– 1 teaspoon garlic powder
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon sesame oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
### **For the Egg Rolls:**
– 10 egg roll wrappers (found in the refrigerated section of most grocery stores)
– Olive oil or cooking spray (for brushing)
**For Dipping Sauce (Optional but Recommended):**
– 1/4 cup sweet chili sauce
– 1 tablespoon soy sauce
– 1/2 teaspoon rice vinegar
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