Description
Deliciously crispy egg rolls filled with creamy crab and seasonings, perfect for a tasty appetizer.
Ingredients
Scale
- 2 8 ounce boxes cream cheese, softened
- 1 – 2 tablespoons Worcestershire sauce (see notes)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 green onions, chopped
- ½ lb fresh white cooked crabmeat, flaked or diced
- 8–10 egg roll wrappers
- Vegetable oil for frying
Instructions
- In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until mixed. Stir in crab meat.
- 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.
- Heat oil in a heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time 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.
Notes
- Adjust Worcestershire sauce according to your taste.
- Refer to the package instructions for rolling egg rolls if unsure.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 egg rolls
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg