– For a gluten-free option, use gluten-free breadcrumbs and check that your egg roll wrappers are certified gluten-free.
– To reduce the fat content, bake the egg rolls in a preheated oven at 425°F (220°C) for 15-20 minutes, or until they are crispy and golden, turning them halfway through cooking.
– If you prefer a bit of heat, add a pinch of cayenne pepper to the crab mixture or include some finely chopped jalapeño.
– Always ensure the crab meat is fully drained to prevent a soggy filling, which can also lead to your egg rolls not sealing properly.
– Make sure the oil is at the correct temperature before frying to ensure a crispy exterior and prevent the egg rolls from absorbing too much oil.