Crab Rangoon Egg Rolls

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Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup lump crab meat (or imitation crab), chopped
  • 1/4 cup green onions, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 12 egg roll wrappers
  • 1 egg, beaten (for sealing)
  • Oil for frying

Directions:

  1. In a bowl, combine the cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, and salt. Mix until smooth and well combined.
  2. Lay an egg roll wrapper on a flat surface with one corner facing you (like a diamond). Place about 2 tablespoons of the crab filling near the bottom corner.
  3. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to form an egg roll shape. Brush the top corner with beaten egg to seal. Repeat with the remaining wrappers and filling.
  4. Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy.
  5. Remove from the oil and drain on a paper towel-lined plate.
  6. Serve hot with sweet chili sauce or soy sauce for dipping.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 200 kcal per egg roll | Servings: 12 egg rolls

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