Ingredients:
1 tsp garlic powder
1/2 lb crab meat, flaked and cooked
1/2 tsp onion powder
16 oz cream cheese, softened
3 green onions, chopped
1-2 tbsp Worcestershire sauce
8 egg roll wrappers
Oil for frying
Instructions:
In a mixing bowl, combine the garlic powder, onion powder, softened cream cheese, chopped green onions, and Worcestershire sauce. Blend until all components are thoroughly blended.
Gently fold the flaked crab meat into the cream cheese mixture, ensuring it is evenly distributed.
Take an egg roll wrapper and place about 3 tablespoons of the crab and cream cheese mixture in the center.
Fold in the ends of the egg roll wrapper and roll it closed tightly, using a little water to seal the seam closed.
Heat a few inches of oil in a deep-sided pot or skillet to a temperature of 375 degrees Fahrenheit (190 degrees Celsius).
The egg rolls should be carefully lowered into the boiling oil and cooked until crispy and golden brown. To make sure they brown evenly, turn them every so often.
Once the egg rolls are cooked, remove them from the oil and drain them on a paper towel-lined plate to remove excess oil.
Serve the Crab Rangoon Egg Rolls hot as an appetizer or snack.
These Crab Rangoon Egg Rolls are a delicious twist on the classic crab rangoon appetizer. The creamy mixture of cream cheese, crab meat, and seasonings is wrapped in a crispy egg roll wrapper and fried to perfection. They make a great addition to any party or gathering, and they are sure to be a hit with seafood lovers. Savor them by themselves or with your preferred dipping sauce.