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Crab Rangoon Egg Rolls

Whats a better appetizer than egg rolls or crab Rangoon? How about a crab Rangoon egg roll, the best of both worlds! Enjoy.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Course: Appetizer, Lunch, Side Dish, Snack
Cuisine: Asian Fusion
Ingredients Method Video Notes

Ingredients
  

  • 2 8 oz boxes cream cheese room temperature
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp sugar Optional
  • 2 Tbsp Worcestershire sauce
  • 8 oz 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

Method
 

  1. In a food processor pulse cream cheese, garlic powder, onion powder, Worcestershire sauce, sugar (optional), and green onions until mixed well.
  2. Stir in crab meat.
  3. Lay 1 egg-roll wrapper out with corner pointing toward you.
  4. Scoop about 2-3 Tbsp of crab mixture in the center in a horizontal layer.
  5. Fold the corner facing you over the top of the crab and tuck.
  6. Fold in the sides and roll up into a perfect egg roll (package will also have instructions).
  7. Heat oil to 350°F.
  8. Fry egg rolls 2-3 at a time (don't overcrowd pan) until golden brown.
    9. Remove to a paper towel lined baking sheet with rack. Serve immediately.

Video

Notes

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