Crab Rangoon Egg Rolls

These easy to whip up delicacies are the ultimate appetizer. Perfect for holiday parties, game day and late night snacking with a extra large helping of the best part of the Crab Rangoon!

Ingredients:

1. 8 oz cream cheese, softened
2. 1/2 cup lump crab meat (can use imitation crab if desired)
3. 2 green onions, finely chopped
4. 1 garlic clove, minced
5. 1 tsp Worcestershire sauce
6. 1 tsp soy sauce
7. 1/2 tsp sugar
8. Salt and pepper to taste
9. 10-12 egg roll wrappers
10. 1 egg, beaten (for sealing the wrappers)
11. Oil for frying

Instructions:

1. Prepare the Filling:
   • In a mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, minced garlic, Worcestershire sauce, soy sauce, and sugar. Mix until well combined.
   • Season with salt and pepper to taste, and mix again.
2. Fill and Roll:
   • Lay out an egg roll wrapper with one corner pointing towards you.
   • Place about 2 tablespoons of the crab mixture in the center of the wrapper.
   • Fold the bottom corner over the filling, then fold in the two side corners.
   • Brush the final corner with the beaten egg, and roll up the egg roll tightly, sealing the end.
3. Fry the Egg Rolls:
   • Heat the oil in a deep fryer or large pot to 375°F (190°C).
   • Carefully add the egg rolls, a few at a time, and fry until they’re golden brown and crispy, about 2-3 minutes per side.
   • Remove the egg rolls using a slotted spoon and drain on paper towels.
4. Serve:
   • Serve the Crab Rangoon Egg Rolls hot with sweet and sour sauce or any dip of your choice.

Tip: If you prefer to bake the egg rolls, you can brush them with oil and bake in a preheated oven at 425°F (220°C) for about 15 minutes or until they’re golden and crispy.

Enjoy this innovative twist on a favorite appetizer, and watch them disappear from the plate in no time!