Ingredients:
| Ingredients | Quantity |
|---|---|
| Garlic powder | 1 tsp |
| Crab meat, cooked and flaked | ½ lb |
| Onion powder | ½ tsp |
| Cream cheese, softened | 16 oz |
| Green onions, chopped | 3 |
| Worcestershire sauce | 1-2 Tbsp |
| Egg roll wrappers | 8 |
| Oil for frying | As needed |
Instructions:
- Preparation of Filling:
- In a mixing bowl, combine the cream cheese, garlic powder, onion powder, Worcestershire sauce, and chopped green onions. Mix until all the ingredients are well incorporated.
- Gently fold in the cooked and flaked crab meat until evenly distributed throughout the mixture.
- Assembly of Egg Rolls:
- Place a spoonful of the prepared filling in the center of each egg roll wrapper.
- Fold the sides of the wrapper over the filling, then roll tightly to enclose the mixture, ensuring to seal the edges with a dab of water
- Frying Process:
- Heat oil in a deep-sided pot or skillet over medium-high heat until it reaches 375 degrees Fahrenheit.
- Carefully add the prepared egg rolls to the hot oil, a few at a time, and fry until they turn golden brown and crispy on all sides.
- Once cooked, remove the egg rolls from the oil and drain them on a paper towel-lined plate to remove excess oil.
- Serving:
- Serve the Crab Rangoon Egg Rolls hot and crispy, accompanied by your favorite dipping sauce
