A delicious twist on the classic Crab Rangoon, these crispy egg rolls are filled with creamy, seasoned crab meat and fried to golden perfection, making them an irresistible appetizer or snack.
Ingredients:
2 (8 oz) boxes cream cheese
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
Directions:
In a food processor, pulse the cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions until well combined. Stir in the crab meat by hand.
Lay one egg roll wrapper out in a diamond shape, with a corner pointing towards you. Place about 3 tablespoons of the crab mixture in the center, forming a short horizontal line.
Fold the corner nearest you over the filling and tuck it in gently. Fold in the sides, then roll the wrapper tightly.
Seal the tip with a little water. Repeat for the remaining wrappers.
Heat oil in a heavy stockpot or saucepan to 365°F (185°C). Fry the egg rolls 2-3 at a time for 1-2 minutes or until golden brown, allowing the oil to reheat between batches.
Drain on paper towels and serve warm.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 230 kcal per egg roll | Servings: 10