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.
