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Not only are these rolls irresistibly delicious, but they’re also a breeze to make. Whether you’re hosting a party or just looking for a tasty snack, these Crab Rangoon Egg Rolls are sure to be a hit. Serve them fresh and hot for a delectable experience that your guests will rave about.
Ingredients:
- 2 (8 ounce) boxes cream cheese
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 green onions, chopped
- 1 lb fresh white crabmeat, flaked or diced
- 10 egg roll wrappers
- Vegetable oil for frying
- In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until mixed.
- Stir in crab meat.
- Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons of the mixture in the center of each wrapper, forming a short horizontal lump.
- Bring the corner closest to you up and over the filling, gently tucking it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper.
- Heat oil in a heavy stockpot or saucepan to 365 degrees F. Fry the rolls 2-3 at a time for 1-2 minutes or until lightly browned. Allow the heat to recover between batches.
- Place on paper towels to drain. Serve warm.
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