These Crispy Crab & Shrimp Spinach Egg Rolls offer a delightful fusion of seafood and creamy flavors packed in a crispy wrap. Inspired by the classic Crab Rangoon, these egg rolls elevate the appetizer experience with the refreshing addition of spinach and a spicy twist, making them a hit at any gathering.
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Ingredients
🦐 12 medium-sized shrimp, peeled and deveined
🦀 1 cup imitation crab meat, finely chopped
🌶️ 1 teaspoon smoked paprika
🧄 1 teaspoon garlic powder
🌿 1 tablespoon dried parsley
🧅 1 teaspoon onion powder
🫒 1 tablespoon cooking oil
🍃 5 oz baby spinach
🧀 8 oz cream cheese, softened
🌶️ 1 small red bell pepper, diced
🧀 1 cup shredded mozzarella cheese (or cheese of your choice)
🌶️ 1 teaspoon chipotle seasoning
🥟 24 oz package of egg roll wraps
🥣 Salt and pepper to taste
🧂 Old Bay seasoning to taste
🌶️ Frank's RedHot Sweet Chili Sauce for dipping
🌿 Fresh parsley or cilantro for garnish
Instructions
1- Prepare and Season Shrimp:
- In a bowl, season the shrimp with smoked paprika, garlic powder, parsley, onion powder, salt, and pepper.
- Add a splash of cooking oil to coat the shrimp evenly.
2- Cook the Shrimp:
- In a heated skillet, cook the seasoned shrimp over medium heat until they turn pink and opaque. Transfer the cooked shrimp to a plate and set aside.
3- Sauté the Spinach:
- Using the same skillet, add a small amount of oil and sauté the baby spinach until wilted. Remove from heat and drain any excess liquid.
4- Create the Filling:
- In a large mixing bowl, combine the softened cream cheese, diced red bell pepper, cooked spinach, and crab meat.
- Chop the cooked shrimp into bite-sized pieces and add them to the mixture.
- Season the filling with chipotle seasoning, Old Bay, and additional salt and pepper as needed.
- Mix in the shredded cheese until well combined.
5- Roll the Egg Rolls:
- Place an egg roll wrapper on a clean surface. Position it in a diamond shape with a corner pointing toward you.
- Spoon a generous amount of the seafood filling onto the lower third of the wrapper.
- Fold the bottom corner up over the filling, then fold in the two sides.
- Roll tightly to form a cylinder shape, sealing the top corner with a bit of water.
6- Fry the Egg Rolls:
- In a skillet, heat oil over medium-high heat. Fry the egg rolls in batches until golden brown and crispy on all sides.
- Drain the fried egg rolls on paper towels to remove excess oil.
7- Serve:
- Serve your Crispy Crab & Shrimp Spinach Egg Rolls hot, garnished with fresh parsley or cilantro.
- Provide a side of Frank's RedHot Sweet Chili Sauce for dipping.
Prep Time: 20-25 minutes
Cook Time: 2-3 minutes per batch
Total Time: 40-50 minutes
Servings: Makes about 12 egg rolls
Calories: 150
Proteins: 9g
Fats: 8g
Carbohydrates: 12g
Equipment: Skillet for frying, mixing bowl, frying tongs
Cooking Tips:
- Ensure the filling is sealed properly to prevent bursting during frying.
- Cook shrimp just until pink to maintain a tender texture.
- Fresh parsley or cilantro adds a nice fresh touch when garnished.
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