CRAB RANGOON EGG ROLLS

Yield: 8 servings

If you are searching for another winner party appetizer, then you have to give these Crab Rangoon Egg Rolls a try. These rolls are made with, cheese, fresh crab meat, and egg. To make this recipe a lot easier, we use pre-made egg roll skins. Everyone enjoys these delicious egg rolls. With the perfect balance of spices that filled the Crab Rangoon Egg Rolls, you are sure to fall in love with this delicious fried delicacy!

Ingredients

8–10 egg roll wrappers

2 (8 oz.) boxes of softened cream cheese

1 tsp garlic powder

3 green onions, chopped

½ tsp onion powder

1–2 tbsp Worcestershire sauce

Vegetable oil for frying

½ pound fresh white, cooked crab meat, flaked or diced

TO MAKE CRAB RANGOON EGG ROLLS

Step 1: In a food processor, place the cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions. Pulse for a few times until well mixed. Then, add the crab meat and mix again.

Step 2: In the middle of each egg roll wrapper, place around 3 rounded tbsp of the mixture, creating a short horizontal lump. Fold the wrapper, tuck in, and tightly roll. Using a little amount of water, seal the tip of the wrapper.

Step 3: Let the saucepan, heat to 375 degrees F. Once hot, add the rolls 2 to 3 at a time. Fry for about 1 to 2 minutes or until lightly brown.

Step 4: When done, transfer the fried egg rolls to paper towels to drain. Repeat to cook the rest of the rolls and serve warm. Enjoy!

Tips:

For this recipe, you can use other varieties of crab such as snow crab, Dungeness crab, blue crab, and stone crab.

Make sure to bring the cream cheese to room temperature.

Some of the best oils (high smoking oil) to use for this recipe are vegetables, canola, or peanut oil.

If desired, add Worcestershire sauce to taste.