Recipe :
Ingredients:
- 1 package (8 oz) cream cheese, softened
- 1 cup crab meat (canned or imitation), chopped
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 package egg roll wrappers
- Vegetable oil for frying
- Sweet and sour sauce or soy sauce for dipping
Instructions:
- Prepare Filling:
- In a mixing bowl, combine softened cream cheese, chopped crab meat, green onions, minced garlic, soy sauce, Worcestershire sauce, sugar, and black pepper. Mix until well combined.
- Assemble Egg Rolls:
- Lay out an egg roll wrapper with one corner pointing toward you (diamond shape). Place a spoonful of the crab and cream cheese mixture in the center of the wrapper.
- Moisten the edges of the wrapper with a little water to help seal the egg roll.
- Fold the bottom corner up over the filling, then fold in the sides, and roll the egg roll away from you to seal.
- Fry the Egg Rolls:
- Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C).
- Carefully place the egg rolls in the hot oil, a few at a time, and fry until golden brown, turning occasionally to ensure even cooking. This should take about 3-4 minutes.
- Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve:
- Allow the Crab Rangoon Egg Rolls to cool for a few minutes before serving.
- Serve the egg rolls with your favorite dipping sauce, such as sweet and sour sauce or soy sauce.
Enjoy your delicious Crab Rangoon Egg Rolls! They make for a fantastic appetizer or party snack.