Crab Rangoon Egg Rolls

Your favorite crab rangoon transformed into delicious egg rolls!

Yield: 8 egg rolls

Ingredients

• Vegetable oil for frying
• 2 (8 ounce) packages cream cheese, softened
• 2 tablespoons Worcestershire sauce
• 3 green onions, chopped
• 1/2 teaspoon garlic powder, or more as desired
• 1/2 teaspoon onion powder, or more as desired
• 1/4 cup diced water chestnuts
• 8 ounces fresh crabmeat, cooked and flaked, or imitation Krab
• 8 egg roll wrappers (large wonton wrappers)

Instructions

1. Heat 2 inches vegetable oil in a large pot to 375 degrees F.
2. In a large mixing bowl, use an electric mixer to beat together the cream cheese, Worcestershire sauce, green onions, garlic powder, and onion powder until smooth. Stir in the water chestnuts and crab meat or imitation Krab.
3. Lay out 8 egg rolls wrappers. Distribute the crab mixture evenly into the center of each wrapper. Shape the filling into a log in the center. Fold in the sides and then roll up the egg roll. Brush some water under the overlapping parts of the egg roll to seal the edges closed.
4. Carefully lower a few of the egg rolls into the hot oil and deep fry in small batches until golden brown on all sides. Remove from the oil and place on paper towels or a wire cooling rack to drain off excess oil.
5. Serve warm with dipping sauces of your choice.

Attribution

Photo credit: annieseats on VisualHunt.com