Crab Rangoon Egg Rolls
Ingredients:
- 2 (8 ounce) boxes cream cheese, softened
- 1–2 tablespoons Worcestershire sauce (see notes)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 green onions, chopped
- 1/2 lb fresh white cooked crabmeat, flaked or diced
- 8–10 egg roll wrappers
- Vegetable oil for frying
Directions:
1. In a medium bowl, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Mix until smooth and well blended.
2. Gently fold in the flaked crabmeat, being careful not to break it up too much.
3. Place an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the crab mixture near the corner closest to you.
4. Fold the corner over the filling, then fold in the two side corners and roll up tightly. Seal the edge with a little water to ensure it stays closed.
5. Repeat with the remaining wrappers and filling.
6. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
7. Fry the egg rolls in batches for about 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
8. Serve hot with your favorite dipping sauce.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
For a crispier egg roll, double fry by frying twice, allowing them to cool briefly between frying.
Use fresh crabmeat for the best flavor and texture; canned crab can be substituted but may alter taste.