Crab Rangoon Egg Rolls
Delightfully crisp on the outside and luxuriously creamy within, these Crab Rangoon Egg Rolls offer a savory fusion of textures and flavors. Encased in golden-fried wrappers, the rich crabmeat filling blends seamlessly with seasoned cream cheese, making for an irresistible appetizer or snack.
Ingredients
- 8 large egg roll wrappers wonton-style
- 2 tablespoons Worcestershire sauce
- 16 ounces cream cheese softened
- 8 ounces cooked fresh crabmeat flaked
- 3 green onions finely chopped
- Vegetable oil for frying
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Preheat oil to a depth of two inches in a large, heavy-bottomed pot and bring to 375°F.
- In a sizable mixing bowl, beat together the cream cheese, Worcestershire sauce, green onions, garlic powder, and onion powder until the mixture is smooth and evenly blended. Fold in the crabmeat delicately to maintain its texture.
- Arrange the egg roll wrappers on a clean, dry surface. Evenly distribute the crab filling among the wrappers, placing it in the center and shaping it into a horizontal log.
- Fold the sides of each wrapper over the filling, then roll tightly to enclose, sealing the final edge with a light brush of water to ensure closure.
- Carefully lower several egg rolls at a time into the hot oil, frying in batches until all sides are golden and crisp. Transfer to a paper towel-lined plate or wire rack to drain off any excess oil.
- Serve immediately while warm, accompanied by your preferred dipping sauces.