Crab Rangoon Egg Rolls
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:
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.
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.
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.
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.
Serve:
Serve the Crab Rangoon Egg Rolls warm.
Optionally, serve with sweet and sour sauce, plum sauce, or soy sauce for dipping.
