| Ingredient | Quantity |
| Cream cheese, softened | 2 boxes (8 ounce each) |
| Worcestershire sauce | 1-2 tablespoons (see notes) |
| Garlic powder | 1 teaspoon |
| Onion powder | 1/2 teaspoon |
| Green onions, chopped | 3 |
| Fresh white cooked crabmeat, flaked or diced | 1/2 lb |
| Egg roll wrappers | 8-10 |
| Vegetable oil | For frying |
How To Make Crab Rangoon Egg Rolls:
- Step 1: Prepare the Filling: In a food processor, pulse the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions several times until mixed. Transfer the mixture to a bowl and gently stir in the flaked or diced crab meat.
- Step 2: Roll the Egg Rolls: Lay one egg roll wrapper out with a corner pointing towards you (like a diamond shape). Place about three rounded tablespoons of the filling in the center of the wrapper, making a short horizontal lump.2 Bring the corner closest to you up and over the filling and gently tuck it in. Fold in the sides and roll the wrapper tightly toward the final point. Use a small amount of water on the final corner to secure the tip of the wrapper.
- Step 3: Heat the Oil: Heat vegetable oil in a heavy stockpot or saucepan to 375∘F.
- Step 4: Fry and Drain: Fry the egg rolls 2-3 at a time (depending on the size of your pan) for 1-2 minutes, or until they are lightly golden brown and crispy. Remove and place on paper towels to drain. Allow the oil temperature to recover between batches.
- Step 5: Serve: Serve warm with sweet and sour sauce or your favorite dipping sauce
