CRAB RANGOON EGG ROLLS

Yield: 8 servings.

INGREDIENTS :

• 2 (8 ounce) boxes of softened cream cheese
• 1 –2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 3 green onions chopped
• ½ lb fresh white cooked crab meat flaked or diced
• 8–10 egg roll wrappers
• Vegetable oil for frying

DIRECTIONS :

1. Pulse cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions in a food processor and mix several times until it is well combined, then stir in crab meat.
2. Place about three rounded tablespoons of the mixture in the center of each egg roll wrapper making a short horizontal lump, fold, tuck in and roll the wrapper tightly. Then use a small amount of water to seal the tip of the wrapper.
3. Heat a saucepan to 375 degrees Fahrenheit and fry for about a minute or two, putting 2-3 at a time until it is slightly brown.
4. Place on paper towels to drain and serve warm.

CRAB RANGOON EGG ROLLS

Yield: 8

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 5 minutes

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Ingredients

• 2 (8 ounce) boxes of softened cream cheese
• 1 –2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 3 green onions chopped
• ½ lb fresh white cooked crab meat flaked or diced
• 8–10 egg roll wrappers
• Vegetable oil for frying

Instructions

1. Pulse cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions in a food processor and mix several times until it is well combined, then stir in crab meat.
2. Place about three rounded tablespoons of the mixture in the center of each egg roll wrapper making a short horizontal lump, fold, tuck in and roll the wrapper tightly. Then use a small amount of water to seal the tip of the wrapper.
3. Heat a saucepan to 375 degrees Fahrenheit and fry for about a minute or two, putting 2-3 at a time until it is slightly brown.
4. Place on paper towels to drain and serve warm.