Crab Rangoon Egg Rolls
These easy to whip up delicacies are the ultimate appetizer. Perfect for holiday parties, game day and shindigs with a extra large helping of the best part of the crab rangoon!
- Prep Time: 10
- Cook Time: 6
- Total Time: 16 minutes
- Yield: 8 1x
- Category: appetizer
- Method: deep ry
- Cuisine: American
Scale
Ingredients
- 2 (8 ounce) boxes cream cheese softened
- 1 –2 tablespoons Worcestershire sauce (see notes)
- 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
- In 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. (If you don’t know how to roll an egg roll it usually shows on the package with pictures).
- 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.
Notes
- I have had a few readers contact me and tell that they think 2 tablespoons of Worcestershire Sauce is too much. We really like it and so do our friends however please add 1 teaspoon at at time so you can taste test it.
Keywords: crab rangoon recipes, egg roll recipes, crab ragoon, fried appetizer, appetizer, recipes using crab, party food, game day food
Find it online: https://www.smalltownwoman.com/crab-rangoon-egg-rolls/
