Crab Rangoon Egg Rolls

Ingredients:

• 12 egg roll wrappers
• 1 package (8 oz) cream cheese, softened
• 1 can (6 oz) crab meat, drained (or use imitation crab, finely chopped)
• 2 green onions, thinly sliced
• 1 tsp Worcestershire sauce
• ½ tsp garlic powder
• 1 egg (beaten, for sealing)
• Oil for frying

Instructions:

1. Make the filling: In a medium bowl, mix cream cheese, crab meat, green onions, Worcestershire sauce, and garlic powder until well blended.
2. Assemble the egg rolls: Place an egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Add 2 tablespoons of the crab mixture near the bottom corner. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Brush the top corner with beaten egg and seal.
3. Heat the oil: In a deep skillet or fryer, heat oil to 350°F (175°C).
4. Fry to perfection: Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on paper towels.
5. Cool slightly & serve: Let cool for a few minutes before serving — the filling will be hot!

🥢 Serving Suggestions:

• Serve with sweet chili sauce, duck sauce, or soy sauce for dipping.
• Cut in half on a diagonal for a fancy appetizer platter look!

💡 Tips:

• Want to bake instead? Brush rolls lightly with oil and bake at 400°F for 15–20 minutes, flipping halfway through.
• Air fryer option: 375°F for 8–10 minutes until golden and crispy!

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