CRAB RANGOON EGG ROLLS

INGREDIENTS

• 2 (eight ounce) containers cream cheese softened
• 1 –2 tablespoons Worcestershire sauce (see notes)
• 1 teaspoon garlic powder
• Half teaspoon onion powder
• Three inexperienced onions chopped
• Half of lb clean white cooked crabmeat flaked or diced
• 8–10 egg roll wrappers
• Vegetable oil for frying

CRAB RANGOON EGG ROLLS

Instructions

In a meals processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and inexperienced onions numerous instances till mixed. Stir in crab meat.
Lay one egg roll wrapper out with a nook pointing closer to you. Place about 3 rounded tablespoons within the middle of each wrapper, creating a quick horizontal lump. Convey the corner that is closest to you up and over and gently tuck it in. Fold within the aspects and roll the wrapper tightly. Use a small quantity of water to secure the top of the wrapper. (in case you don’t realize the way to roll an egg roll, it normally indicates on the package with pics).
Heat oil in a heavy stockpot or saucepan to 375 tiers. Fry them 2-three at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Permit the heat to charge lower back up in between batches. Area on paper towels to empty. Serve heat.