Crab Rangoon Egg Rolls
Indulge in Crab Rangoon Egg Rolls - a delightful fusion of creamy cheese, savory crab, and crispy wrappers. Perfect for any occasion!
Equipment
- Food processor
- Large bowl
- Cutting board
- Knife
- Heavy-duty stockpot or saucepan for frying
- Slotted spoon
- Paper Towels
Ingredients
- 2 8 ounce packages cream cheese, softened
- 1-2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 green onions finely chopped
- 1/2 pound fresh white crabmeat cooked and flaked
- 8-10 egg roll wrappers
- Vegetable oil for deep frying
Instructions
- In a food processor, blend cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions until smooth.
- Transfer mixture to a bowl, gently fold in crabmeat until well combined.
- Lay an egg roll wrapper flat, spoon 3 tablespoons of mixture into the center.
- Fold bottom corner over filling, then fold in side corners and roll tightly.
- Seal final corner with water.
- Heat vegetable oil to 375°F (190°C) in a pot.
- Fry egg rolls in batches for 1-2 minutes until golden brown.
- Drain on paper towels, serve warm.
Notes
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