Crab Rangoon Egg Rolls

Instructions

1. Prepare the Filling
In a food processor, combine the softened cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions. Pulse until smooth and well blended. Transfer to a mixing bowl and gently fold in the crabmeat until just combined.

2. Fill and Roll
Place one egg roll wrapper on a clean surface with a corner facing you. Spoon about 3 tablespoons of filling in a line across the center. Fold the bottom corner over the filling, tuck it snugly, then fold in the left and right corners. Roll tightly toward the top corner. Seal the tip with a dab of water.

3. Heat the Oil
Pour vegetable oil into a heavy-bottomed pot or deep skillet until about 2 inches deep. Heat over medium-high until it reaches 375°F (190°C).

4. Fry the Rolls
Working in batches of 2–3, carefully lower the egg rolls into the hot oil. Fry for 1–2 minutes per side, turning occasionally, until golden brown and crisp. Remove and drain on a paper towel-lined plate. Let the oil return to temperature between batches.

5. Serve
Enjoy warm with your choice of dipping sauce.

Chef’s Tips:

• For a lighter option, air-fry at 400°F (200°C) for 10–12 minutes, turning halfway, until golden.

• Ensure your cream cheese is fully softened to prevent lumps in the filling.

• Don’t overfill the wrappers to avoid bursting while frying.

Enjoy these creamy, crispy Crab Rangoon Egg Rolls as the ultimate party snack or appetizer!