Crab Rangoon Jalapeño Popper Egg Rolls Recipe ⤵️⤵️⤵️ If your thinking about an appetizer for the BIG GAME these can be prepped before your guest arrive and just fry at 350 degrees for 7-8 minutes and serve! Recipe makes 16: Ingredients: 16 Jalapeños 1 Pack Thin Cut Bacon 1 Pack Spring Roll or Eggroll Wrapper 1/2 Pound Imitation Crab 1 Block Cream Cheese 1 Bunch Green Onion 1 Tbsp Sesame Oil 2 Tbsp Soy Sauce 1 Tbsp Garlic Powder 1 Cup Grated Mozzarella 2 Tbsp BBQ Rub 1/2 Gallon Canola Oil for Frying Sauce Ingredients: 3/4 Cup Orange Marmalade 2 Tbsp Sriracha 2 Tbsp Soy Sauce 1 Tbsp Water 1 Lemon 1/4 cup Chopped Green Onion How to: 1. In a bowl add chopped crab, cream cheese, green onion, sesame oil, soy sauce, garlic powder, mozzarella, and mix. 2. Hollow out Jalapeño and add the Rangoon filling 3. Wrap with bacon and top with BBQ rub 4. In the @Weber Grills Searwood at 350 degrees for 1 hour or until bacon is done 5. Then cool and wrap with Spring Roll or Eggroll wrapper and seal the edge with water 6. Fry at 350 degrees for 7-8 minutes or until golden brown and crispy! For the sauce: 1. In a bowl add orange marmalade, sriracha, soy sauce, water, lemon juice, green onions and mix. 2. Add more water if you want the sauce more thin.
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