Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls are filled with fresh crab meat, cream cheese, and a perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer.

Ingredients:

1 tsp. Garlic powder

½ lb. crab meat , Flaked, cooked

½ tsp. Onion powder

16 oz. Cream cheese , softened

3 Green onions , chopped

1-2 Tbsp. Worcestershire sauce

8 Egg roll wrappers

Oil for frying

How To Make Crab Rangoon Egg Rolls:

Mix together the onion powder, worcestershires sauce, cream cheese, garlic powder, and green onions until well combined.

Fold the crab meat into the mixture.

Add 3 tablespoons of the mixture to the center of each of the egg roll wrappers.

Fold in the ends of the egg roll wrappers, and roll closed tightly, using a little water to seal the seam closed when you are done.

Heat a few inches of oil in a deep-sided pot or skillet until it reaches 375 degrees.

Fry the egg rolls until golden brown and crispy.

Drain on a paper towel-lined plate before serving.