Crab Rangoon Egg Rolls


  1. 2 (8 ounce) boxes cream cheese softened
  2. 1 –2 tablespoons Worcestershire sauce (see notes)
  3. 1 teaspoon garlic powder
  4. 1/2 teaspoon onion powder
  5. 3 green onions chopped
  6. 1/2 lb fresh white cooked crabmeat flaked or diced
  7. 8–10 egg roll wrappers
  8. Vegetable oil for frying


  • 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.

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