Crab Rangoon Egg Rolls Recipe

Ingredients:

• 2 (8 ounce) boxes cream cheese, softened
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 green onions, chopped
• 1 lb fresh white crabmeat, flaked or diced
• 10 egg roll wrappers
• Vegetable oil for frying

Instructions:

1. Prepare the Filling:
   • In a food processor, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse several times until well mixed.
   • Stir in the flaked or diced crabmeat until evenly distributed.
2. Assemble the Egg Rolls:
   • Lay an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape).
   • Place about three tablespoons of the crab and cream cheese mixture in the center of the wrapper in a short horizontal line.
3. Roll the Egg Rolls:
   • Fold the corner closest to you over the filling, tucking it snugly.
   • Fold in the sides of the wrapper towards the center.
   • Continue rolling the wrapper away from you, making sure it is tightly wrapped.
   • Use a small amount of water to moisten the tip of the wrapper and seal the egg roll.
4. Fry the Egg Rolls:
   • Heat vegetable oil in a heavy stockpot or saucepan to 365 degrees Fahrenheit (185 degrees Celsius).
   • Carefully place 2-3 egg rolls into the hot oil, depending on the size of your pan. Fry them for 1-2 minutes, turning occasionally, until they are golden brown and crispy.
   • Remove the fried egg rolls with a slotted spoon and place them on paper towels to drain excess oil.
   • Allow the oil temperature to return to 365 degrees Fahrenheit before frying the next batch.
5. Serve:
   • Serve the Crab Rangoon Egg Rolls warm.
   • Optionally, serve with sweet and sour sauce, plum sauce, or soy sauce for dipping.

Enjoy your homemade Crab Rangoon Egg Rolls as a delicious appetizer or snack!