Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls are filled with fresh crab meat, cream cheese and a perfect blend of spices.  They are fried to golden perfection and are the ultimate party appetizer.

I love appetizer type foods.  I think they are my absolute favorite food group.  Egg rolls are so versatile and easy to stuff and fry or bake up.  Thanks to ready made egg roll skins making all kinds of great fried treats is a cinch.  Once you get the hang of rolling these beauties there is no limit to what you can do with them.  Have you tried my Reuben Egg Rolls, Pepper Jack & Chicken Egg Rolls or my Buffalo Chicken Egg Rolls?  Crab Rangoon Egg Rolls are stuffed with crab, cream cheese, green onions and the perfect blend of spices mimicking the classic crab rangoons with an extra large helping of the best part.  

Ingredients

• 2 (8 ounce) boxes cream cheese
• 1-2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 green onions chopped
• 1/2 lb fresh white cooked crabmeat flaked or diced
• 8-10 egg roll wrappers
• Vegetable oil for frying

Instructions

1. In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
2. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump . Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll 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 shows on the package with pictures).
3. Visit smalltownwoman.com for complete Instructions.