Rangoon Crab Egg Rolls are filled with fresh crabmeat, cream cheese and the perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer.
- 2 packages (8 oz size) Cream cheese, softened
- 1 Tablespoons of Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 Green onions, chopped
- ½ pound Fresh cooked white crabmeat, flaked or diced
- 8 Egg Rolls Packaging
- Vegetable Oil, For Frying
In food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions a few times until blended. Stir in the crabmeat.
Place a sheet of rolled egg with one corner pointing towards you. Place about 3 heaped tablespoons in the center of each dough, forming a small horizontal ball. Bring the corner closest to you up and gently fold it over. Fold in the sides and roll up 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 appears on the packaging with pictures.)
Heat oil in a heavy-bottomed pot or saucepan to 375°F. 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 recharge between batches. Place on absorbent paper to drain. Serve hot.