Ingredients:
- 8 egg roll wrappers
- 1 cup crab meat (canned or fresh)
- 4 oz cream cheese, softened
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Vegetable oil for frying
Instructions:
- In a mixing bowl, combine the softened cream cheese, crab meat, green onions, minced garlic, Worcestershire sauce, salt, and pepper. Mix until well combined.
- Lay out an egg roll wrapper with one corner facing you (like a diamond shape). Place 2 tablespoons of the crab mixture in the center of the wrapper.
- Fold the bottom corner of the wrapper up over the filling, then fold in the sides, and roll tightly into an egg roll shape. Use a dab of water to seal the edges.
- Heat vegetable oil in a deep skillet or a deep fryer to 350°F (175°C).
- Carefully place the crab rangoon egg rolls in the hot oil and fry for about 2-3 minutes per side or until they are golden brown and crispy. Drain on paper towels.
- Serve the crab rangoon egg rolls hot with your favorite dipping sauce, such as sweet and sour sauce or soy sauce.
Enjoy your delicious Crab Rangoon Egg Rolls!