Crab Rangoon Egg Rolls (Print Version)

# Ingredients:

→ Filling

01 - 2 boxes (8 ounce each) cream cheese, softened

02 - 1-2 tablespoons Worcestershire sauce

03 - 1 teaspoon garlic powder

04 - ½ teaspoon onion powder

05 - 3 green onions, chopped

06 - ½ lb fresh white cooked crabmeat, flaked or diced

→ Assembly & Cooking

07 - 8-10 egg roll wrappers

08 - Vegetable oil for frying

# Instructions:

01 - In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until well combined. Stir in the flaked crabmeat by hand to maintain texture.

02 - Lay one egg roll wrapper on a clean surface with a corner pointing toward you. Place about three rounded tablespoons of filling in the center, forming a short horizontal lump. Bring the bottom corner up and over the filling, gently tucking it in. Fold both side corners inward, then continue rolling upward tightly. Secure the top corner with a small amount of water.

03 - Heat vegetable oil in a heavy stockpot or deep saucepan to 375°F (190°C). Fry 2-3 egg rolls at a time for 1-2 minutes until lightly golden brown. Allow oil temperature to recover between batches. Transfer to paper towels to drain excess oil. Serve warm.

# Notes:

01 - The amount of Worcestershire sauce can be adjusted based on preference for a milder or stronger flavor.

02 - Egg roll wrapper packages typically include folding instructions with helpful illustrations.

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