Crab Rangoon Egg Rolls

5.0

(17)

www.smalltownwoman.com
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Prep Time: 10 minutes

Cook Time: 6 minutes

Total: 16 minutes

Servings: 8

Crab Rangoon Egg Rolls

Ingredients

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Instructions

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Step 1

In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.

Step 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).

Step 3

Heat oil in heavy stockpot or saucepan to 375 degrees. 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 charge back up in between batches. Place on paper towels to drain. Serve warm.

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