Crab Rangoon Egg Rolls
Crab Cream Cheese Egg Rolls Ingredients 1 tsp. garlic powder ½ lb. crab meat, flaked and cooked ½ tsp. onion powder 16 oz. cream cheese, softened 3 green onions, chopped 1-2 Tbsp. Worcestershire sauce 8 egg roll wrappers Oil for frying Preparation Mix together the onion powder, Worcestershire sauce, cream cheese, garlic powder, and green onions until well combined. Fold the crab meat into the mixture. Add 3 tablespoons of the mixture to the center of each egg roll wrapper. Fold in the ends of the egg roll wrappers and roll closed tightly, using a little water to seal the seam closed when you are done. Heat a few inches of oil in a deep-sided pot or skillet until it reaches 375°F (190°C). Fry the egg rolls until golden brown and crispy. Drain on a paper towel-lined plate before serving. Enjoy!
Crab Cream Cheese Egg Rolls
Ingredients
- 1 tsp. garlic powder
- ½ lb. crab meat, flaked and cooked
- ½ tsp. onion powder
- 16 oz. cream cheese, softened
- 3 green onions, chopped
- 1-2 Tbsp. Worcestershire sauce
- 8 egg roll wrappers
- Oil for frying
Preparation
- Mix together the onion powder, Worcestershire sauce, cream cheese, garlic powder, and green onions until well combined.
- Fold the crab meat into the mixture.
- Add 3 tablespoons of the mixture to the center of each egg roll wrapper.
- Fold in the ends of the egg roll wrappers and roll closed tightly, using a little water to seal the seam closed when you are done.
- Heat a few inches of oil in a deep-sided pot or skillet until it reaches 375°F (190°C).
- Fry the egg rolls until golden brown and crispy.
- Drain on a paper towel-lined plate before serving.
Enjoy!
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