Crab Rangoon Egg Rolls!!!

Here’s the recipe for delicious Crab Rangoon Egg Rolls:

Ingredients:

• 2 (8-ounce) boxes cream cheese
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 green onions, chopped
• 1 lb fresh white crabmeat, flaked or diced
• 10 egg roll wrappers
• Vegetable oil for frying

Instructions:

1. In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until well mixed. Stir in the flaked or diced crab meat.
2. Lay an egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons of the mixture in the center of each wrapper, forming a short horizontal lump.
3. Bring the corner that is closest to you up and over the filling and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (Instructions on how to roll an egg roll are often shown on the package with pictures.)
4. Heat vegetable oil in a heavy stockpot or saucepan to 365 degrees Fahrenheit.
5. Fry the egg rolls 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until they are lightly browned. Make sure to allow the oil to reheat in between batches.
6. Place the cooked egg rolls on paper towels to drain.
7. Serve the Crab Rangoon Egg Rolls warm, and enjoy!

These egg rolls are a fantastic party appetizer or snack with a delicious crab and cream cheese filling.