Crab Rangoon Egg Rolls (Print Version)
# Ingredients:
→ Filling
01 -
16 ounces cream cheese, softened
02 -
1 to 2 tablespoons Worcestershire sauce (to taste)
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon onion powder
05 -
3 green onions, chopped
06 -
1/2 pound fresh white crabmeat, cooked and flaked or diced
→ Assembly
07 -
8 to 10 egg roll wrappers
→ Cooking
08 -
Vegetable oil for frying
# Instructions:
01 -
In a food processor, combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse several times until the mixture is well blended. Manually stir in the crabmeat.
02 -
Place an egg roll wrapper on a clean surface, one of the corners pointing towards you. Scoop about three rounded tablespoons of the filling onto the center of the wrapper, forming a short horizontal mound. Fold the corner nearest to you over the filling, tucking it under gently. Fold in the sides and roll the wrapper tightly. Use a dab of water to seal the final corner of the wrapper.
03 -
Heat the vegetable oil in a heavy stockpot or saucepan to 375 degrees Fahrenheit. Fry the egg rolls in small batches (2-3 at a time, depending on the size of your pan) for 1-2 minutes or until they turn lightly browned. Allow the oil to return to temperature between batches. Drain on paper towels. Serve warm.