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.
Enjoy your homemade Crab Rangoon Egg Rolls as a delicious appetizer or snack!
