Whats a better appetizer than egg rolls or crab Rangoon? How about a crab Rangoon egg roll, the best of both worlds! Enjoy.
Crab Rangoon Egg Rolls
Ingredients
- 2 8oz boxes cream cheese (room temperature)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp sugar (Optional)
- 2 Tbsp Worcestershire sauce
- 8oz Lump crab meat or claw
- 3 green onions chopped
- 1 pkg Egg roll wrappers
- 1 beaten egg and 2 Tbsp water for egg wash or you can simply use water
- Vegetable Oil for frying
Directions
- In a food processor pulse cream cheese, garlic powder, onion powder, Worcestershire sauce, sugar (optional), and green onions until mixed well.
- Stir in crab meat.
- Lay 1 egg-roll wrapper out with corner pointing toward you.
- Scoop about 2-3 Tbsp of crab mixture in the center in a horizontal layer.
- Fold the corner facing you over the top of the crab and tuck.
- Fold in the sides and roll up into a perfect egg roll (package will also have instructions).
- Heat oil to 350°F.
- Fry egg rolls 2-3 at a time (don’t overcrowd pan) until golden brown.
- Remove to a paper towel lined baking sheet with rack. Serve immediately.
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