Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls are a delightful fusion of two popular appetizers – Crab Rangoon and Egg Rolls. Here’s a simple recipe for making them:

Ingredients:

For the filling:

• 1 package (8 oz) cream cheese, softened
• 1 cup cooked crab meat, chopped
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 teaspoon soy sauce
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon ground ginger
• Salt and pepper to taste

For the egg rolls:

• Egg roll wrappers
• Water (to seal the wrappers)
• Oil (for frying)

Instructions:

1. In a mixing bowl, combine the softened cream cheese, chopped crab meat, green onions, minced garlic, soy sauce, Worcestershire sauce, ground ginger, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
2. Lay out an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape).
3. Spoon about 2 tablespoons of the filling mixture onto the center of the wrapper.
4. Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll it up tightly towards the top corner, sealing the edge with water.
5. Repeat the process with the remaining wrappers and filling.
6. Heat oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C).
7. Carefully place the egg rolls into the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes per side.
8. Remove the cooked egg rolls from the oil and drain them on paper towels to remove excess oil.
9. Serve the Crab Rangoon Egg Rolls hot with sweet and sour sauce, plum sauce, or your favorite dipping sauce.

Enjoy your delicious Crab Rangoon Egg Rolls as a tasty appetizer or snack!