Ingredients:
8 oz. cream cheese, softened at room temperature
1 tsp. sugar
2 tsp. soy sauce
¼ tsp. Worcestershire sauce
¼ tsp. garlic powder
½ tsp. onion powder
½ tsp. salt
¼ tsp. pepper
¼ cup green onions, thinly sliced
½ lb. jumbo lump crab meat, drained/dried to remove excess moisture
1 dozen egg roll wrappers
Egg wash (1 egg + 2 teaspoon water) or water
Vegetable oil for the frying method or nonstick spray for the air fryer method
Directions:
Make the crab filling: In a large mixing bowl or bowl of a stand mixer, add cream cheese, sugar, soy
sauce, Worcestershire, garlic powder, onion powder, salt, and pepper, and mix until totally smooth. Then,
add in the green onion and crab and mix on low speed to evenly disperse. Chill the crab filling for at
least 1 hour (up to 24 hours).
Form the egg rolls: Working one at a time, add 2-3 tablespoons of crab filling in the center of each egg
roll wrapper and brush the edges lightly with egg wash or water. Roll the wrapper gently but tightly
around the filling in a log shape to seal.
Pan-fry method: Add 1-2 inches of oil to a Dutch oven or heavy-bottom saucepan and preheat the oil to
350°F. Carefully add the egg rolls in batches of 3-4 at a time and fry for about 1-2 minutes on each side
until golden brown. Drain the egg rolls on a plate lined with paper towels or a wire rack set.
Air-fry method: Preheat the air fryer to 325°F. Spray the air fryer basket with nonstick spray, add the egg
rolls in batches of 4-6 at a time, and spray the egg rolls liberally with nonstick spray. Cook the egg rolls
for 3 minutes, then flip them over and cook for 2-3 more minutes until golden brown and heated
through.
Prep Time: 10 minutes | Chill Time: 1 hour | Cook Time: 6 minutes | Total Time: 1 hour 16 minutes