In a delightful culinary fusion, these Crab Rangoon Egg Rolls combine creamy cheese, a dash of tangy Worcestershire sauce, aromatic spices, and fresh crab, all encased in a perfectly crispy egg roll wrapper—a show-stopping appetizer that elevates any occasion!
Ingredients
Seafood
- • 1/2 lb Crabmeat, fresh white
Produce
- • 1 tsp Garlic powder
- • 3 Green onions
- • 1/2 tsp Onion powder
Condiments
- • 1 tbsp Worcestershire sauce
Oils & Vinegars
- • 1 Vegetable oil
Bread & Baked Goods
- • 8 Egg roll wrappers
Dairy
- • 2 8 ounce packages Cream cheese
Instruction:
Start by getting all your ingredients prepped and in front of you. Then, head over to your trusty food processor. Combine the cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions. Give it a whirl until you’ve got a creamy, dreamy mixture. Now, with a gentle hand, fold in the crabmeat.
Lay out an egg roll wrapper, imagining it’s a diamond facing you. Scoop about three generous tablespoons of the crab mix onto the wrapper.
Now, here’s where things get fancy (or not, depending on your egg-rolling skills). Fold the bottom corner over the filling, tuck in the sides, and keep rolling. Dab a bit of water on the top corner to seal the deal.
Heat your oil to a golden-fry-ready 375°F and fry these babies in batches. After a quick drain on some paper towels, they’re ready for the limelight!
