Crab Rangoon Egg Rolls
Ingredients:
- 1 tsp. Garlic powder
- ½ lb. crab meat, flaked, cooked
- ½ tsp. Onion powder
- 16 oz. Cream cheese, softened
- 3 Green onions, chopped
- 1-2 Tbsp. Worcestershire sauce
- 8 Egg roll wrappers
- Oil for frying
Preparation:
- In a mixing bowl, combine the onion powder, Worcestershire sauce, cream cheese, garlic powder, and green onions until well combined.
- Gently fold the crab meat into the cream cheese mixture.
- Place about 3 tablespoons of the mixture onto the center of each egg roll wrapper.
- Fold in the sides of the wrapper and roll tightly to enclose the filling, using a little water to seal the edges.
- Heat oil in a deep-sided pot or skillet to 375°F (190°C).
- Carefully place the egg rolls into the hot oil and fry until they are golden brown and crispy, turning occasionally for even cooking.
- Once cooked, remove the egg rolls from the oil and drain them on a paper towel-lined plate to remove excess oil.
- Serve the crab rangoon egg rolls hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
- Enjoy your homemade Crab Rangoon Egg Rolls as a delicious appetizer or snack!