Golden, crispy, and filled with creamy crab-cheese goodness—these egg rolls are the perfect party appetizer or snack.Ingredients2 (8 oz) boxes cream cheese, softened1–2 Tbsp Worcestershire sauce1 tsp garlic powder½ tsp onion powder3 green onions, chopped½ lb fresh white crab meat, flaked (or canned/imitation, finely chopped)8–10 egg roll wrappersVegetable oil (for frying)Instructions:In a bowl or food processor, combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions until smooth.Stir in the crab meat until evenly distributed.Lay one egg roll wrapper on a clean surface with a corner facing you. Spoon about 3 Tbsp of filling across the center.Fold the bottom corner up over the filling, tuck in the sides, then roll tightly. Seal the top corner with a dab of water.Heat oil in a heavy pot to 375°F. Fry 2–3 egg rolls at a time for 1–2 minutes, turning until lightly golden.Drain on paper towels and serve warm.NotesFresh crab (King, Snow, Dungeness) gives the best flavor, but canned or imitation works in a pinch.Find egg roll wrappers in your grocery’s refrigerated produce section.Use a high-smoke-point oil (vegetable, canola, peanut) and keep it at 375°F for even cooking.For a touch of sweetness, stir in ½ Tbsp sugar or mirin with the filling.
Crab Rangoon Egg Rolls
