One of my favorite appetizers is crab rangoon. I love the creamy filling and how it’s fried to perfection. So I decided to make a healthier version by making egg rolls instead.
They just turned out great!
Ingredients
- 1 tsp. Garlic powder
- ½ lb. crab meat , Flaked, cooked
- ½ tsp. Onion powder
- 16 oz. Cream cheese , softened
- 3 Green onions , chopped
- 1-2 Tbsp. Worcestershire sauce
- 8 Egg roll wrappers
- Oil for frying
How To Make Crab Rangoon Egg Rolls
- Mix together the onion powder, worcestershires sauce, cream cheese, garlic powder, and green onions until well combined.
- Fold the crab meat into the mixture.
- Add 3 tablespoons of the mixture to the center of each of the egg roll wrappers.
- Fold in the ends of the egg roll wrappers, and roll closed tightly, using a little water to seal the seam closed when you are done.
- Heat a few inches of oil in a deep-sided pot or skillet until it reaches 375 degrees.
- Fry the egg rolls until golden brown and crispy.
- Drain on a paper towel-lined plate before serving.
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