CRAB RANGOON EGG ROLLS

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You’ll Need:

• 2 (8 Ounce) boxes cream cheese.
• 1-2 Tablespoons Worcestershire sauce.
• 1 Teaspoon garlic powder.
• 1/2 Teaspoon onion powder.
• 3 Green onions chopped.
• 1/2 Pound fresh white cooked crabmeat flaked or diced.
• 8-10 Egg roll wrappers.
• Vegetable oil for frying.

How to Make:

-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 365°degrees. Fry them 2-3 at a time {depending on the size of your pan} for 1-2 mins or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve

#Notes:
-I have had a few readers contact me and tell that they think 2 tbsps. of Worcestershire Sauce is too much. We really like it and so do our friends however please add 1 tsp. at at time so you can stop the processor and taste.
-I used king crab.
-I have also had several readers contact me about the cost of crab so I am lowering the amount to 1/2 pound. This may lessen the amount of egg rolls by 1-2 but if you chop the crab finally you get some in every bite.

ENJOY ENJOY!♥♥

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