Rangoon Egg Rolls (Print Version)
# Ingredients:
→ Filling
01 -
2 boxes cream cheese (8 ounces each), softened
02 -
1-2 tablespoons Worcestershire sauce
03 -
1 teaspoon garlic powder
04 -
½ teaspoon onion powder
05 -
3 green onions, chopped
06 -
½ pound fresh white crabmeat, cooked and flaked or diced
→ Wrappers & Frying
07 -
8-10 egg roll wrappers
08 -
Vegetable oil
# Instructions:
01 -
In a food processor, combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions. Pulse until well blended. Manually stir in the crabmeat.
02 -
Place an egg roll wrapper on a clean surface, one corner pointing towards you. Scoop about three rounded tablespoons of the filling onto the center. Fold the nearest corner over the filling, tucking it under. Fold in the sides and roll tightly. Use a dab of water to seal the final corner.
03 -
Heat vegetable oil in a heavy stockpot or saucepan to 375°F. Fry egg rolls in small batches (2-3 at a time) for 1-2 minutes, or until lightly browned. Allow oil to return to temperature between batches. Drain on paper towels.
04 -
Serve warm.