Crab Rangoon Egg Rolls
Crab Rangoon Egg Rolls will absolutely delight your tastebuds! Creamy crabmeat filling inside crispy fried wonton wrappers, these are a fun twist on the favorite crab rangoon.
- 16 ounces cream cheese softened
- 3 green onions chopped
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces fresh crabmeat (fully cooked) flaked
- 8 egg roll wrappers (large wonton wrappers)
- vegetable oil for frying
Preheat 2-inches of oil in a large pot to 375F.
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 crabmeat.
Lay out 8 egg rolls wrappers on a clean surface. Scoop 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 (the egg roll wrap package may provide pictures that will help if you've never rolled an egg roll). Brush some water under the overlapping parts of the egg roll to seal the edges closed.
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.
Serve warm with dipping sauces of your choice.