Spicy Crab Sushi Egg Rolls
I make lazy sushi bowls a lot at home, but it hit me that I’ve never seen anyone make a Spicy Crab Sushi Egg Roll before, so you know I had to try it!
Basically my favorite sushi ingredients all wrapped up in an egg roll wrapper and deep fried until golden brown and delicious.
How to make Spicy Crab Sushi Egg Rolls
Start with your egg roll wrappers flat and add some jalapeno cream cheese, avocado, cooked rice, and an imitation crab stick in the center of each.
I did season my avocado with a little kosher salt and pepper.
Brush some water around the edges of the wrapper and roll them up.
Next stop is deep frying them, which we did outside on our Blackstone griddle.
It does take a little longer for the oil to heat up, but worth it so the inside doesn’t smell like oil.
Once the oil is at 350 degrees, fry the egg rolls in small batches.
Really just a few minutes until the egg roll is nice and crispy.
Drizzle alll your favorite sushi sauces and add toppings of choice to your Spicy Crab Sushi Egg Rolls 🙂
I went with spicy mayo, ginger soy glaze, wasabi sauce, sesame seeds, and of course some pickled ginger on the side.
If you like Spicy Crab Sushi Egg Rolls, you might also like these recipes…
Spicy Crab Sushi Subs
Bacon Jalapeno Popper Egg Rolls
Shrimp Tempura Sushi Tacos
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Spicy Crab Sushi Egg Rolls
Spicy Crab Sushi Egg Rolls is a crispy deep fried version of a spicy crab sushi roll made at home sure to be a viral recipe hit with everyone!
Ingredients
- 1 large avocado
- kosher salt, pepper
- 8 egg roll wrappers
- 4 to 6 ounces jalapeno cream cheese (or regular cream cheese) room temperature
- 1 cup cooked rice (I used a microwave pouch of Jasmine rice)
- 8 imitation crab sticks
- vegetable oil (enough to fill a small saucepan or skillet 2 to 3 inches)
- Optional: spicy mayo, ginger soy glaze, wasabi, pickled ginger, sesame seeds, green onions
Instructions
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Mash the avocado, kosher salt, and pepper together in a bowl.
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Lay each wonton wrapper flat and in the center spread some jalapeno cream cheese, avocado, rice, and an imitation crab stick. Dip your finger or a brush in water and trace around the edges of each egg roll wrapper. Fold the top corner over the filling, fold the sides in, and roll each into an egg roll.
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Fill a saucepan or small skillet 2 to 3 inch deep with vegetable oil. Set over medium heat on the stove until the oil reaches 350 degrees (check after 5 minutes).
Note: We deep fried ours on our Blackstone griddle, it takes a little longer for the oil to heat but nice keeping the oil smell outside.
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Gently place 2 to 3 egg rolls in the oil and fry 2 to 3 minutes, flipping halfway through until the egg roll is golden brown and crisp. Remove and place on a plate lined with paper towels. Repeat with remaining egg rolls.
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Serve with optional toppings such as spicy mayo, ginger soy glaze, wasabi, pickled ginger, sesame seeds, and/or green onions.
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