Crab Rangoon Egg Rolls

 

Ingredients:

2 boxes (8 ounces each) softened cream cheese

1–2 tablespoons Worcestershire sauce (refer to notes)

1 teaspoon garlic powder

1/2 teaspoon onion powder

3 chopped green onions

1/2 pound freshly cooked white crab meat, flaked or diced

8–10 egg roll wrappers

Vegetable oil for frying

Instructions:

In a food processor, pulse together cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions until well combined. Stir in the crab meat.

Place an egg roll wrapper with a corner pointing towards you. Spoon about three rounded tablespoons of the mixture in the center, forming a short horizontal lump. Fold the corner closest to you up and over, gently tucking it in. Fold in the sides and roll the wrapper tightly, using a small amount of water to secure the tip.

Heat oil in a heavy stockpot or saucepan to 375 degrees. Fry 2-3 egg rolls at a time for 1-2 minutes or until lightly browned. Allow the oil to reheat between batches. Drain the fried rolls on paper towels and serve warm.

Notes:

For the best flavor, use fresh crab such as King Crab, Snow Crab, Dungeness Crab, Blue Crab, or Stone Crab. Canned or imitation crab can be substituted, but chop it finely if using imitation.

Find egg roll wrappers in the refrigerator cases next to fresh produce at most grocery stores.

Soften cream cheese to room temperature before use.

For a touch of sweetness, add 1/2 tablespoon of sugar or mirin.

Use oil with a high smoking point, such as vegetable, canola, or peanut.
Maintain oil temperature at a consistent 375 degrees with a candy thermometer attached to the pot.

Adjust heat as needed when adding or removing egg rolls.