| Crab meat, flaked, cooked | ½ lb |
| Cream cheese, softened | 16 oz |
| Green onions, chopped | 3 |
| Worcestershire sauce | 1-2 tablespoons |
| Garlic powder | 1 teaspoon |
| Onion powder | ½ teaspoon |
| Egg roll wrappers | 8 |
| Oil | For frying |
How To Make Crab Rangoon Egg Rolls
- Prepare the Filling: In a bowl, mix together the 16 oz of softened cream cheese, 1-2 tablespoons of Worcestershire sauce, 1 teaspoon of garlic powder, ½ teaspoon of onion powder, and 3 chopped green onions until well combined. Gently fold in the ½ lb of flaked crab meat.
- Fill the Wrappers: Lay an egg roll wrapper on a flat surface in a diamond shape. Add about 3 tablespoons of the crab and cream cheese mixture to the center of the wrapper.
- Roll & Seal: Fold the bottom corner of the egg roll wrapper over the filling, then fold in the left and right ends. Tightly roll the wrapper closed, and use a little water on your finger to moisten the top corner to seal the seam. Repeat with the remaining wrappers.
- Fry: Heat a few inches of oil in a deep-sided pot or skillet until it reaches 375°F (190°C). Carefully place the egg rolls in the hot oil and fry until they are golden brown and crispy, about 3-4 minutes per side.
- Drain & Serve: Remove the fried egg rolls with tongs and drain them on a paper towel-lined plate before serving.
Enjoy this crispy and delicious appetizer!
