TheBoy and I spent Friday night at the best themed party I think I’ve ever been to. An eggroll party. At ViolinJodie’s house. Her fiancé turned 30 on Christmas Eve and so to celebrate the house was full of very cheerful people filling and frying eggrolls. The food was great, the company was great, and I am pretty sure everyone had a fabulous time. We even had a little impromptu knitting circle, looking at various pattern books.

We were all asked to bring various fillings to the party and I was quite a hit with a crab rangoon filling and a tossed together apple pie filling. I found both to be delicious and have promised that next time we fry things I’ll make sure to bring more crab.  It’s really hard to go wrong with cream cheese in an eggroll/wonton wrapper that’s deep fried. I figured I’d share the recipe for the rangoon filling since it’s crab season right now.

8 ounces cooked crab meat, flaked [you can substitute fake crab, but it’s not as good]
8 ounces light cream cheese [you can use full fat, but it doesn’t make much of a difference]
3 cloves garlic, minced
1 tablespoon reduced sodium soy sauce
2 scallions, chopped into small pieces
1 package eggroll or wonton wrappers
Canola or peanut oil for frying

Mix everything except oil and wrappers in a bowl. Yep. That’s it. Keep cold until ready to use. If making wontons, use no more than 1 tsp filling in the center of wonton, seal and fry until golden brown. If making eggrolls, a tablespoon or two of filling makes a skinny, but neat roll. Again, seal and fry until golden brown. Drain on a cooling rack, positioned on a cookie sheet [to catch any oil drips]. Serve warm with spicy chinese mustard, duck sauce or similar.

The photo above are Jodie’s fiancé’s favorite very spicy peppers. The frying of said peppers caused a lot of stinging eyes, so keep that in mind. The insides of eggrolls get very steamy and the capsaicin escapes all airborn-like. While extremely tasty, I dislike the burning, stinging eyes. I think my favorite eggroll combination of the night was cooked pork, cabbage, mushrooms, daikon radish,  and goat cheese. Delicious.