Crispy Crab Rangoon Egg Rolls

Delight in these crispy Crab Rangoon Egg Rolls, combining the creamy goodness of traditional crab rangoon with the satisfying crunch of egg rolls. Perfect as an appetizer or a snack, they’re sure to impress

Ingredients:

1 cup cooked crab meat, flaked (fresh or imitation)
8 oz (225g) cream cheese, softened
2 green onions, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper, to taste
12-15 egg roll wrappers
Vegetable oil, for frying
Sweet chili sauce or duck sauce, for dipping

Instructions:

Prepare the Filling:
In a medium bowl, combine the softened cream cheese, flaked crab meat, chopped green onions, Worcestershire sauce, soy sauce, garlic powder, and onion powder.
Mix until well combined and creamy.
Season with salt and freshly ground black pepper to taste.

Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you, forming a diamond shape.
Place about 2 tablespoons of the crab filling in the center of the wrapper.
Fold the bottom corner over the filling, tucking it snugly.
Fold in the left and right corners towards the center, ensuring the filling is enclosed.
Roll the wrapper tightly towards the top corner.
Moisten the top corner with a bit of water to seal the egg roll.

Fry the Egg Rolls:
In a deep skillet or pot, heat vegetable oil to 350°F (175°C).
Carefully add the egg rolls, a few at a time, to the hot oil.
Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.

Serve:
Serve the Crab Rangoon Egg Rolls hot with sweet chili sauce or duck sauce for dipping.