CRAB RANGOON EGG ROLLS

One of my favorite appetizers is crab rangoon. I love the creamy filling and how it’s fried to perfection. So I decided to make a healthier version by making egg rolls instead.

These easy to whip up delicacies are the ultimate appetizer. Perfect for holiday parties, game day and shindigs with a extra large helping of the best part of the crab rangoon!

Prep Time: 10, Cook Time: 6, Total Time: 16 minutes, Yield: 8 1x

INGREDIENTS:

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

DIRECTIONS:

-In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.

-Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump . Bring the corner that is closest to you up and over 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. (If you don’t know how to roll an egg roll it usually shows on the package with pictures).

-Heat oil in heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.