Crab Rangoon Egg Rolls

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Crab Rangoon Egg Rolls

Here is a recipe for Crab Rangoon Egg Rolls that's work trying:

16 oz cream cheese, softened
8-12 oz shredded crab meat (you can use imitation crab meat)
4 green onions, diced
3 cloves garlic, minced
3 tsp soy sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper
2 tbsp Worcestershire sauce
1 package egg roll wrappers
Oil for frying
Instructions:

In a large bowl, mix together the cream cheese, crab meat, green onions, garlic, soy sauce, onion powder, garlic powder, black pepper, and Worcestershire sauce until well combined.

Lay out an egg roll wrapper with one corner pointing towards you. Place 2-3 tablespoons of the filling in the center of the wrapper.

Fold the bottom corner up over the filling, then fold the sides in towards the center. Roll the wrapper up tightly, sealing the top corner with a bit of water.

Repeat with the remaining wrappers and filling.

Heat oil in a deep fryer or heavy pot to 375°F (190°C).

Fry the egg rolls in batches until golden brown, about 2-3 minutes per side.

Drain the egg rolls on a paper towel-lined plate.

Serve hot with sweet chili sauce or your favorite dipping sauce.

Comment: You can adjust the recipe to your liking by adding different spices or toppings. Enjoy your homemade Crab Rangoon Egg Rolls!

Gail's Note: I hope to make these very soon!

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