Crab Rangoon Egg Rolls
Ingredients:
– 1 package spring roll wrappers (about 20 pieces)
– 8 ounces cream cheese, softened
– 1/2 cup crab meat, finely chopped
– 1/4 cup green onions, thinly sliced
– 1 clove garlic (chopped)
– Worcestershire sauce 1 teaspoon
– Soy sauce 1 teaspoon
– Salt and pepper to taste
– Deep frying oil
– Sweet and sour sauce (for serving)
Crab Rangoon Egg Rolls
Preparation:
1. In a mixing bowl, mix together. Cream cheese, crab meat, green onions, minced garlic, Worcestershire sauce, and soy sauce. Season with salt and pepper.
2. Place the egg roll wrapper on a clean, flat surface. Place about 2 tablespoons of the crab mixture in the center of the wrapper.
3. Fold the bottom corner over the filling, then the sides, roll tightly and seal the last corner with a little water.
4. Heat the oil in a deep fryer or large pot to 175°C.
5. In batches, fry the spring rolls until golden brown, about 2 to 3 minutes per side. Drain on paper towels.
6. Serve hot with sweet and sour sauce.
Preparation time: 20 minutes | Cooking time: 6 minutes | Total time: 26 minutes
Calories: 200 kcal (1 serving, no sauce) | Yield: 20 egg rolls