Crab Rangoon Egg Rolls
Egg rolls are one of my all-time favorite appetizer-type foods. I think they are also a great dinner when you’re short on time and want something that tastes amazing.
There is so much you can stuff inside of egg rolls. My favorite fillers are shrimp, chicken, beef, and even tuna.
Anything that you think would taste good with cream cheese and crab meat!
Ingredients:
- 1/2 pound fresh white crab meat, cubed
- 8 – 10 egg roll wrappers
- 2 boxes of cream cheese softened (8 ounces)
- 1 – 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3 green onions chopped
- Vegetable oil for frying
Instructions:
- Pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times in a food processor until well combined.
- Add the crab meat and mix well.
- Place one egg roll wrapper in front of you with a corner pointing in your direction. Make a short horizontal lump in the center of each wrapper with about three rounded tablespoons.
- Bring the corner closest to you up and over, tucking it in carefully. Fold the sides in and carefully roll the wrapper. To secure the tip of the wrapper, use a small bit of water. (If you don’t know how to roll an egg roll, instructions with photographs are normally included on the package.)
- Preheat the oil to 375 degrees in a heavy stockpot or saucepan.
- Fry them 2-3 at a time (depending on the size of your skillet) until gently browned, about 1-2 minutes. In between batches, let the heat re-charge.
- To drain, place on paper towels. Warm the dish before serving.