Rangoon crab egg rolls will delight your taste buds! Creamy crabmeat fillings inside crunchy fried wonton wrappers are a fun twist on your favorite crab crawl.
16 ounces of softened cream cheese
3 green onions, chopped
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8 ounces fresh crab meat (fully cooked) in flakes
8 egg roll wrappers (large wonton wrappers)
vegetable oil for frying
Preheat 2 inches of oil in a large pot to 375F.
In a large bowl, use an electric mixer to blend the cream cheese, Worcestershire sauce, green onions, garlic powder and onion powder until smooth. Add the crab meat.
Place 8 egg roll wrappers on a clean surface. Place crab mixture evenly in the center of each wrap. Shape the filling into a log in the center. Fold the sides and then roll up the egg roll (the egg roll wrapper can provide images that will help you if you have never rolled up an egg roll before). Brush some water under the overlapping parts of the egg roll to seal the closed edges.
Carefully lower some of the egg rolls into the hot oil and fry them in small batches until they are golden on all sides. Remove from oil and place on paper towels or a wire cooling rack to drain excess oil.
Serve hot with your choice of sauces.