Crab Rangoon Egg Rolls Tasty and Unique Delight

Ingredients

• 8 oz cream cheese, softened
• 0.5 cup lump crab meat, drained
• 2 tablespoons green onions, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• to taste salt and pepper
• 10 pieces egg roll wrappers
• as needed oil for frying (vegetable or canola)
• as needed sweet and sour sauce or chili sauce for dipping

Instructions

1. In a mixing bowl, combine the softened cream cheese, lump crab meat, chopped green onions, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper. Mix until all ingredients are thoroughly combined and smooth.
2. Lay an egg roll wrapper on a clean surface with one corner facing you, creating a diamond shape.
3. Take about 2 tablespoons of the crab mixture and place it in the center of the wrapper.
4. Fold the bottom corner over the filling, then fold the sides toward the center, and roll the wrapper up tightly. Seal the top corner with a bit of water to help it stick. Repeat this process for all wrappers and filling.
5. In a deep frying pan, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C).
6. Carefully add the egg rolls in batches, frying until golden brown and crispy on all sides, about 3-5 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
7. Serve hot, with sweet and sour or chili sauce on the side for dipping.